I needed a dessert that was quick, easy, and healthy. Found lots that had all the “whites” in it so I went and totally changed the recipe and it worked. The cake uses quite a bit of fruit which is an added bonus when I used Loon Song spelt flour because it became really moist.
Double Berry Cake This cake will feed a crowd and freezes really well. I switched the white flour with Loon Song spelt and the white sugar to coconut sugar. Because I used the coconut sugar the cake was not sweet. Next time I will try coconut oil instead of butter. Instead of milk you can use hemp milk, almond milk or soy milk. If you are using frozen berries do not let them thaw out before mixing them into the batter. 3 cups fresh or frozen blueberries 2 cups fresh or frozen cranberries, coarsely chopped 1 Tbsp all-purpose flour 1 cup butter, softened 1 1/2 cups granulated sugar 2 tsp vanilla 4 eggs, at room temperature 3 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 2/3 cup milk Topping: 2 tsp granulated sugar
- Mix berries and toss with flour; set aside
- In a large bowl, beat butter and sugar until light-coloured and creamy, about 5 minutes. Add vanilla and beat in eggs, one at a time, until well combined.
- Sift flour, baking powder and salt in a medium bowl. Add to butter mixture in 2 additions, alternating with milk.
- Preheat oven to 350F. Stir berries into batter and pour into greased 9 x 13-inch pan. Sprinkle with 2 tsp sugar. Bake 50 to 60 minutes or until toothpick inserted in centre comes out clean. When cool, cut into squares.
