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.
The perfect cake for spring! Berries are on sale right now at a grocery store near me and all I want to do is make all the berry things, including this! Yum!
YEP! All things berry! Bring ’em on! Thanks, friend!
A good cake is a beautiful thing..and this is definitely a GREAT cake. I love that it has the fruit on the bottom and the cake on top so that you get bits of everything in every bite!
And that’s the best – fruit with every bite! Thanks, Joanne!
Cake is definitely happy! And easy cake is even happier 🙂 I don’t usually gravitate towards cake with fruit, but this one looks really amazing! I’ve never tried spoon cake, but I’m pretty sure I’m going to be trying it very soon 🙂
I hope you do…I think you’re really going to like it! Thanks, Maya!!
What could be more delightful than warm berries with a scoop of vanilla ice cream crowning them asked the girl sitting in Marrakech after a failed attempt to find a familiar snack (there are moments when you just want a simple cracker, not a heavy tagine). Wishing this would magically appear in my riad.
Ahhh! I love the stories of your travels! Wish I could send you some cake along with a package of saltines! Thanks, dear!
Annie, I haven’t heard of either of those cookbooks. . but love it when cookbooks inspire us!!! oh my gawd, I LOVE this cake!!! Making this!!!!
Awesome!! It’s a yummy fun cake!! Thanks, dear!
I’m looking at this at nearly 9:30pm and I’m trying to decide if I’m nutty enough to go to the kitchen and make this right now. It looks OUTSTANDING!
Thank you so much, Maureen! I say go for it!! Life’s too short not to! Ha! 🙂
Oh god Annie! You are killing me with this gorgeous berry spoon cake. I love berries, and I love ice-creams! This is just perfect SPRINGSPIRATION! 🙂
Love it! Springspiration!! Thanks, Anu! 🙂
That cake looks delicious Annie! Love the berries in it, makes it appropriate for breakfast I think! 🙂
I like the way you think…of course it’s perfect for breakfast! 🙂
Oh my gosh this looks amazing! I’ve never made spoon cake before I cant wait to try!
Thanks, Kelley! High reward for very little effort! Have fun!
I love hearing about the cookbooks that people turn to over and over again. I’ve never heard of the ones you mentioned, but will have to check them out! I love this beautifully written post and am drooling over this cake. Yum!
I think you would really enjoy these books! Thank you so much, Andrea! I appreciate that! 🙂