My youngest LOVES to cook, and (I’ve said it before) my husband has WAY more patience with the kiddos in the kitchen than I do. So he has been making it a regular thing to cook with at least the 3yo (he is the one most interested), but occasionally the bigger ones jump in as well.
This time the kids all picked some fresh WILD raspberries and blackberries. They had the idea to make a cake with them…so this is the result of that!
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup cold butter, cubed
1 teaspoon baking powder
1 cup milk
2 eggs, separated
2 cups fresh or frozen berries (any kind)
- In a large bowl, combine flour and sugar. Cut in butter until crumbly; set aside 3/4 cup for topping.
- Beat in the baking powder, milk and egg yolks to remaining mixture until well combined.
- Beat egg whites until soft peaks form; fold into batter.
4. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with blueberries and reserved crumb mixture. Bake at 350° for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. Yield: 15-18 servings. (We had to bake about 15-20min longer…not sure if it’s because we added extra berries, were using a stone or the combo of the two).
Note: If using frozen berries, use without thawing to avoid discoloring the batter.
Adapted slightly from: http://www.tasteofhome.com/recipes/blueberry-snack-cake#ixzz3AP40qeIP