Mixed Berry Spoon Cake with Vanilla Bean Ice Cream is a yummy, easy cake – loaded with fresh fruit – and is the perfect dessert for most any occasion!
I don’t eat enough cake.
Cake is happy.
I need more cake in my life.
Here’s the deal… I have been collecting cookbooks since 1988. It was at my bridal shower where I first received The Silver Palate Cookbook; and let’s just say – life after that would never be the same.
Are you familiar with it? This beautiful book was my first experience with food writing beyond traditional recipes.
With information from how to de-glaze a pan to cooking with herbs, from the well-dressed potato to the perfect tailgate picnic…my 23 year old self quickly realized that there was more to know beyond Sunday sauce.
It was the first time I discovered that you could marinate carrots in raspberry vinegar…the first time I discovered that there is raspberry vinegar…the first time I learned that a whole roasted animal is, in many cultures, the apex of gracious hospitality. Yep.
So. Where The Silver Palate Cookbook was my initial introduction to food writing – creative writing which taught me that words can frame a meal, set a stage, and dress a potato…
Piece of Cake! was my first introduction to one-bowl, no-fuss, from scratch cakes.
I’ve said it before and I’ll say it again… What would we do without our books?
This cookbook has been sitting on my shelf for a bunch of years now, and this recipe for spoon cake is one of my absolute favorites. I love it for its rustic appearance, its bright berry flavor, its soft cake-y crumb, and its whisper of lemon.
INGREDIENTS FOR THIS SIMPLE DESSERT:
- blueberries
- raspberries
- granulated sugar
- all-purpose flour
- baking powder
- salt
- eggs
- finely grated lemon zest
- olive oil
- vanilla extract
- vanilla bean ice cream
I love that only one bowl, one pan, and 30 minutes separate me from it.
So goooood straight out of the oven, but draped over a scoop or two of vanilla bean ice cream – we’re talking special.
This dessert says spring to me…
…making this post very good timing.
Happy spring, my friends!
Now do yourself a favor… Bake a cake, grab a spoon, and say hello to the green grass and baby buds. We’ve earned it!
Buon Appetito!
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Mixed Berry Spoon Cake with Vanilla Bean Ice Cream
- Category: Dessert
Ingredients
- 2 cups blueberries
- 2 cups raspberries
- 1 1/4 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 4 eggs, room temperature
- 1 Tbsp. finely grated lemon zest
- 1 Tbsp. olive oil
- 1 tsp. vanilla extract
- Vanilla Bean Ice Cream
Instructions
- Preheat oven to 350 degrees.
- In a 13 x 9″ metal baking pan, spray nonstick baking spray with flour.
- In a large mixing bowl combine blueberries, raspberries and 1/4 cup sugar.
- Spread fruit mixture in prepared pan.
- In the same large bowl, whisk together the remaining sugar, flour, baking powder and salt.
- Add eggs, lemon zest, oil and vanilla to flour mixture and whisk until blended and smooth.
- Carefully spoon batter over berries and spread evenly.
- Bake for 27 – 30 minutes, until top is golden and springs back when touched.
- Let cool in pan on a wire rack for about 1 hour.
- Scoop and serve with ice cream.
{Recipe adapted from Piece of Cake.}
This post was originally published here March 20, 2015. The recipe remains the same but I’ve updated the photographs and text.
I grew up with my grandma’s homemade blackberry cobbler with hand cranked vanilla ice cream energy spring and summer so I was wondering how you think blackberries would fair as a substitute for the raspberries? This does look delicious though.
I think that would be delicious! Especially with a scoop of hand cranked vanilla ice cream! Thanks for stopping by, Lori!
Ohmigosh, this looks amazing. ;_; You’re really not helping my craving-all-unhealthy-foods phase!! 😛
Hahhah! Sorry about that! You might as well just give in to this one! Enjoy! 🙂
Oh my gosh – this looks amazing!!
Oh yeahh – it is quite yummy! Thanks, dear!
What a beautiful and delicious looking cake! Love it!
Thank you, Brittaney!! 🙂
Mmm that cake looks so delicious! Those mixed berries gives the cake such a pretty color!! 🙂
That’s my favorite part! Thanks, Christina!
This cake is soooo pretty. I love my cookbooks too and have been known to read them like novels. You’re pictures are just beautiful and the dishes too I might add. Happy Spring! So long Winter!
Awwh! Thanks, Tammy! Happy Spring!! 🙂
WOW!! This looks amazing!! Girl!! …what a great recipe! Love those bright berries!! SO pretty! 🙂
Thank you, Cailee!! I appreciate that! 🙂
Umm YES! I have to go home and make this!
Oh yes! You won’t regret it!! Thanks for stopping by, Erin!!
I love the silver palate cookbook, Annie! I’ve had it forever and refer to it often – it’s one of my go to cook books. It has so many inspiring dishes – like your lovely berry cake! Beautiful pictures – I want to dive right in. Happy spring to you!
I love this cookbook for so many reasons…of course it holds a special place in my heart but like you, it has inspired many many wonderful meals for us. Thanks, Geraldine!
OMG, Annie… spoon cake?! Thats as good as self saucing! WoW! What a beautiful spoon cake and thank you for your introduction into this fabulous, quick cake. I’ve not heard of spoon cake before… It reminds me of a cobbler. Cobbler, and now spoon cake, must always be served with vanilla bean ice cream and those berries are a delicious way to welcome Spring! And, I know, where would we be without the wisdom of our books? Especially cookbooks. I cherish mine. Thank you for this delicious, scrumptious treat! Have a beautiful weekend Annie! <3
Oh yes, definitely – definitely the cousin of the cobbler…what a pretty family! Ha! Thanks my dear – have a happy day!
Awww …. yum!!!!! Can’t wait to try!!!
This one’s a keeper! Thanks, Cindy! Miss you! 🙂
Happy Spring! This cake is beautiful and would be delicious with your sangria! I’ll stop by for some later! 🙂
Awesome! What time can I expect you?! Thanks, dear! 🙂
This cake makes me happy just looking at it 🙂 I love all the gorgeous berries – so perfect for spring! I can totally see why it’s called a spoon cake! It looks delicious – I would not be able to stop scooping this up until it’s all gone!
You and me both, my friend…it’s a pretty dangerous cake! Thank you, Kelly!
Annie, you’ve made the most amazing dessert for first day of Spring! Looks so delicious! Beautiful pictures!
Thank you, Mira! I’m so glad you like it! Happy Spring!
Spoon cakes are the best cakes! So many berries and perfect for spring! I just want to dig in 🙂
Oh yeah – that’s what it’s all about! Thanks, Medha! 🙂
Look at all the berry deliciousness. I love that it is called a spoon cake too.
So many berries…so little time… Thanks, Dannii! 🙂
Wow, Annie! This looks absolutely gorgeous! Just look at those colors – so perfect for the first day of spring! Love the plates too – they really compliment the spoon cake well!
I know right…my favorite colors as a child…and now that I think about it – they were my wedding colors! Thanks so much, Kathleen! Have a beautiful day!
I love this cake, Annie! And it’s so fitting that it’s called a spoon cake, for obvious reasons, I know! 🙂 I think I could totally devour this whole pan by myself!
Hahah! Tell me about…I’ve already made a pretty good dent! You need to come over and help me out with this! Thanks, Gayle! Have a great weekend!
What a perfect post and recipe to read on the first day of Spring! That cake looks so bright and cheerful – I’m sure it tastes wonderful, too 🙂
Awh! Thanks, friend! It wrote easily as I was filled with so much inspiration! Have a lovely day! 🙂
This cake is gorgeous. I can’t imagine a better way to celebrate spring than with berry cake. I rely on my cookbooks for much inspiration! 😀
Thank you, Erin! I am a nut for cookbooks! Have a great day, my friend!