Berry Cake
A moist and fruity blueberry cake with a pudding-like bottom, perfect for dessert or special occasions, enjoyed with milk, Cool Whip, or ice cream.
Ingredients
Instructions
- Combine sugar, butter or margarine, milk, flour, baking powder, and vanilla in a bowl.
- Pour the batter into a greased 9 x 13-inch pan.
- Sprinkle blueberries on top of the batter.
- Add sugar and boiling water over the blueberries.
- Bake in a 350°F oven for 30 minutes.
- The bottom will be pudding-like when finished.
- Serve with milk, Cool Whip, or ice cream.
Tips & Substitutions
For a lighter version, consider using unsweetened applesauce instead of butter or margarine. You can substitute half of the flour with almond flour for added nuttiness. Fresh or frozen blueberries can be used based on availability. Ensure to check the cake's doneness with a toothpick; it should come out clean. This recipe is reminiscent of Surprise Pudding Dessert, combining textures beautifully.
Serving Suggestions
Berry Cake is delightful on its own but pairs beautifully with a side of fresh whipped cream or vanilla ice cream. Consider serving it alongside a light salad for a balanced meal or as a sweet ending to a family gathering. It's a great addition to brunch menus, alongside dishes like Ida's Pound Cake for a delicious dessert spread.
Storage & Reheating
Store any leftover Berry Cake covered in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or until warm. For a delicious twist, serve it warm with a scoop of vanilla ice cream or a dollop of Cool Whip to enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Berry Cake contains roughly 470 calories, with 2g protein, 28g carbohydrates, and 31g fat. It is a good source of calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other berries in this recipe?
Yes, you can substitute blueberries with raspberries, strawberries, or blackberries. Each will bring its unique flavor to the cake. If using larger berries, consider chopping them to ensure even distribution throughout the batter.
What should I do if my cake is too dry?
If your Berry Cake turns out dry, it might be due to overbaking. In the future, check for doneness a few minutes early. You can also serve it with a sauce or syrup to add moisture, or pair it with a scoop of ice cream for added richness.
Can I make this cake ahead of time?
Absolutely! You can prepare the batter and store it in the fridge for up to 24 hours before baking. This allows the flavors to meld. Just remember to add the blueberries and sugar before baking. It's perfect for those busy days when you want a homemade dessert without the last-minute rush.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).