Summer Berry Cobbler Cake

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

455 g

Fresh Strawberries , sliced

150 g

Fresh Blueberries

100 g

Granulated Sugar , divided

125 g

All-Purpose Flour

6 g

Baking Powder

2 g

Kosher Salt

240 mL

Unsweetened Almond Milk

or Skimmed milk

15 mL

Vanilla Extract

70 g

Unsalted Butter

Cooking Instructions

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Step 1

Combine the Fresh Strawberries (455 g) , Fresh Blueberries (150 g) , and Granulated Sugar (50 g) . Mix and set aside for 25 minutes until the strawberries are juicy. While those are marinating, preheat the oven to 375 degrees F (190 degrees C).

Step 2

In a mixing bowl combine the All-Purpose Flour (125 g) , Granulated Sugar (50 g) , Baking Powder (6 g) , and Kosher Salt (2 g) .

Step 3

Melt Unsalted Butter (30 g) then add to a bowl with the Unsweetened Almond Milk (240 mL) and Vanilla Extract (15 mL) . Mix. Add to the flour mixture and combine until smooth and no longer lumpy.

Step 4

When the batter is ready, add Unsalted Butter (40 g) into a 12" round or 8x8" square baking dish. Melt the butter and pour into the pan (this can easily be done right in the oven!).

Step 5

Spoon the batter into the pan and spread evenly. Pour the fruit evenly over the batter along with any juices from the berries. DO NOT MIX!

Step 6

Bake for 35-40 minutes. Serve warm with ice-cream or whipped cream. Enjoy!