Sweet berries and buttery cake are perfectly combined in this very easy six-ingredient recipe.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Servings: 18servings
Calories: 224kcal
Ingredients
3eggs
2cupssugar
¾cupbutter, softened
1teaspoonvanilla
2cupsall-purpose flour*
2cupsfrozen mixed berriessee note below
*Gluten-Free Alternative
1¼cupsbrown rice flour
½cuppotato starch
¼cuptapioca starch
1teaspoonxanthan gum
Instructions
Preheat oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. This will be a very thick batter. Add the berries and stir to mix throughout.
Transfer the batter to a buttered or parchment lined 9x13 pan. (This pan is my favorite!) Use your hands to press it into an even layer.
Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (Mine is typically done in around 42 minutes.)
Let cool completely before cutting into pieces.
Notes
Avoid using frozen mixed berries that have huge chunks of strawberries. The larger berries won't bake up as nicely. My favorite blend of frozen berries for this recipe has blueberries, blackberries, and raspberries.