This is a really easy dessert. The recipe calls for rasberries but I think it would be equally good with blueberries or a combination of both. It is also very light and not too sweet. I made it for our Father's Day BBQ but I also think it would be perfect for the Fourth of July with rasberries and blueberries for a perfect red, white, and blue dessert!
1/2 cup (1 stick) unsalted butter at room temperature
1 cup sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/2 tsp salt
1/2 tsp baking powder
2 containers(1/2 pint each) rasberries
confectioners sugar for dusting
whipped cream (optional)
Preheat oven to 350 degrees.
Butter or spray a 2 quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy.
Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread batter in baking dish. Scatter rasberries on top. bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes;dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
Linked to Sweet Treats Thursday
Linked to Sweets for Saturday