Posted by: marthabernie | February 16, 2014


We get berries year round in Southern California, and of course, the local strawberries will start appearing in another month.  Here is a prize winning recipe from Better Homes and Gardens.


1-1/2 cups flour

2 teaspoons baking powder

3 cups fresh blackberries

1 cup fresh blueberries

1/4 cup softened butter

1 cup sugar

1 cup milk

2 tablespoons butter, cut in small pieces

1 recipe fluffy cream cheese frosting (below)

Preheat oven to 350 degrees F.  Lightly coat two 8 x 1-1/2 inch or 9 x 1-1/2 inch round cake pans with cooking spray, set aside.  In a small bowl combine flour, baking powder and 1/4 teaspoon salt.  In medium saucepan, combine berries and 2/3 cup water.  Cook over very low heat to warm and release juices.  In a large bowl, beat 1/4 cup butter on medium to high for 30 seconds.  Beat in sugar.  Alternately add flour and milk; beat on low just until combined.  Spread in prepared pans.

Remove berries from heat.  Use slotted spoon to spoon berries on batter.  Pour on remaining juice; dot with butter.  Bake 45 minutes or until lightly browned.  Cool in pans on racks 45 minutes.  Serve with frosting.  Makes 12 servings.

FLUFFY CREAM CHEESE FROSTING:  In mixing bowl, beat 12 oz softened cream cheese until smooth.  Beat in one 7 oz jar marshmallow creme until combined.  Beat in 1 tablespoon lemon juice.

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