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Berry Pudding Cake

James Carrier
Yield Makes about 8 servings
This tender cake bakes over sweet berries, creating a juicy, cobblerlike dessert. Serve with whipped cream or vanilla ice cream, if desired.

Ingredients

  • 2 cups fresh blueberries, rinsed
  • 2 cups fresh raspberries, rinsed
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon olive oil
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar

Nutrition Information

  • calories 275
  • caloriesfromfat 15 %
  • protein 5.3 g
  • fat 4.6 g
  • satfat 1 g
  • carbohydrate 54 g
  • fiber 2.7 g
  • sodium 167 mg
  • cholesterol 106 mg

How to Make It

  1. In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level.

  2. In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries.

  3. Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.