Earlier today I was extolling the virtues of summer berries. And then, as if they read my mind, Chatelaine posted this amazing recipe.
Bushberry Cake
You may scratch your head when you read the name, but when you read the ingredients and how easy it is, you will just say oh my gosh I need that.
Now, admittedly, I changed up this recipe a bit. The original calls for cranberries and I used dried cherries. It also calls for a whiskey butter sauce. Now, I love me a good boozy sauce as much as the next gal, but remember that over-indulgent weekend we had? Yea, we’re still working it off. So I ditched the sauce and turned the Bushberry Cake from dessert to breakfast pastry.
I hope you don’t mind my creative license, Chatelaine.
If you want to make it the real way, here’s the recipe.
I pretty much followed the cake part of the recipe as listed.
- 1.5 cups flour
- 2 tsp baking powder
- .5 tsp salt
- 2 tbsp unsalted butter
- .5 cup sugar
- 2 tsp vanilla
- 3/4 cup milk
- raspberries
- dried cherries (the recipe calls for cranberries, but the grocery store didn’t have them. dried cherries give the same tart notes, plus I already had them)
Preheat the oven to 400.
In a large bowl cream together the butter (room temperature) and the sugar and the vanilla.
Measure out the flour and baking powder in a small bowl. (I just used my measuring cup to save bowls)
Pour the milk out into another small bowl.
Alternate adding the flour mix and the milk to the butter and sugar, stirring well with each addition, until all of the ingredients are combined.
Gently stir in the raspberries and the cherries.
Pour the mix into a 9×9 greased baking dish.
Bake for 25-30 minutes, until the cake is golden brown.
My kitchen smelled like butter and sugar and fresh raspberries.
Who needs scented candles when you have warm, summery baked goods in the oven?
The beauty of a glass dish is seeing the little punctuation marks of berries scattered in the batter.