Berry Spoon Cake
This is the perfect summer BBQ dessert. So simple and fresh. It highlights the naturally sweet ripeness of the berries, and you could easily use any fruit. I liked strawberries and blueberries for the red, white, and blue of July 4th. I could see this going great with peaches or raspberries too. Perfect served warm with vanilla ice cream.
Ingredients
1 cup sliced strawberries
1/2 cup plus 1 Tbsp. granulated sugar
1 1/2 tsp. lemon zest, divided, plus 1 Tbsp. lemon juice, from 1 medium lemon
1/2 cup (1 stick) unsalted butter, cut into pats
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/3 cup whole buttermilk
3 Tbsp. sour cream
1 1/2 tsp. vanilla extract
Vanilla ice cream
Instructions
Butter the surfaces of a 9-inch round pan and preheat oven to 350 F; you can melt the butter in the pan then pour in a bowl.
Macerate berries - Place berries, 1 tablespoon sugar, 1 teaspoon lemon zest, and lemon juice in a medium bowl, and gently toss to combine. Let sit for at least 15 minutes, until the berries begin to release their juices.
Combine dry ingredients - Whisk together the flour, baking powder, baking soda, and kosher salt in a medium bowl.
In the melted butter bowl, add the remaining 1/2 cup sugar and 1/2 teaspoon lemon juice. Whisk in the buttermilk, sour cream, and vanilla extract until somewhat smooth. It will be a little lumpy from the sugar and cream.
Gently fold the dry ingredients into the batter until just combined and there are no more pockets of flour remaining. The batter will feel almost like a dough in thickness.
Transfer the batter into the buttered cake pan and smooth into an even layer. Top with berries.
Bake for 35-40 minutes, until lightly golden, the edges are pulling away from the pan, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool at least 5 minutes before spooning into bowls.
Serve warm with vanilla ice cream!
