Berry Pudding Cake

Name: Berry Pudding Cake
Ingredients: 2 cups fresh blueberries, rinsed; 2 cups fresh raspberries, rinsed; 1 1/4 cups granulated sugar; 4 large eggs; 1 tablespoon olive oil; 1 tablespoon grated orange peel; 1 teaspoon vanilla; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Powdered sugar

11 ingredients

3 steps

Ingredients

2 cups fresh blueberries, rinsed
2 cups fresh raspberries, rinsed
1 1/4 cups granulated sugar
4 large eggs
1 tablespoon olive oil
1 tablespoon grated orange peel
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

Directions

1

In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level.
2

In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries.
3

Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.