Ingredients
Scale
- 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.
