Double Berry Cake

"Moist, easy to make and it freezes well !"
photo by flower7 photo by flower7
photo by flower7
photo by PaulaG photo by PaulaG
Ready In:
1hr 30mins
20 squares




  • Pre-heat oven to 350F.
  • Mix the berries and toss with the flour, set aside.
  • In a large bowl beat the butter and the sugar for approx 5 minutes, until light coloured and creamy.
  • Add the vanilla and the eggs, one at the time, until well combined.Sift flour, baking powder and salt in another bowl, add to the butter mixture in 2 additions, alternating with milk.
  • Stir the berries into the batter and por into a greased 9x13 inchpan.
  • Sprinkle with sugar and bake for 50 to 60 minutes or until a toothpickinserted in the centre comes out clean.
  • When cool cut into squares.

Questions & Replies

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  1. dwchaplin
    Any chance this works in a bunt pad


  1. nyxie
    Very moist cake with good flavour. I halved the recipe and it still turned out very well. For those looking to do the same, mine was done in about 40 minutes in a 350F oven.
  2. Mike A.
    I tweaked it some. I used canned evaporated milk and frozen huckleberries plus lingon berries. I also poked holes in the hot cake and poured thin vanilla icing all over the top. Outrageous, moist cake. A real winner.
  3. pathaclark
    My 2.7 y/o twins loved it; "DEE-LEE-CIOUS", they said. It tasted even better on the second day. Thanks for a very yummy recipe.
  4. jneen
    I had printed out this recipe after we got the news of Pets death. I made the cake the other night and it was fantastic! I will be making it again. It needs no icing/frosting. It's a sweet/tart taste that would even be good as a coffee cake! Yum.
  5. mistyrae
    This was so delicious! I can't wait to make it again! I didn't have cranberries so I used some fresh strawberries. It was very very good.



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