Mixed-Berry Spoon Cake

submitted by Lauren Post

serves 12 to 16

2 pints strawberries or blueberries

3 pints each blackberries or raspberries

1 1/2 cup sugar

2 tablespoons unsalted butter

1 1/2 cup flour

1 1/2 teaspoon baking powder

1 teaspoon salt

2 eggs

1/2 cup whole mild

1 teaspoon vanilla

vanilla ice cream

Hull and quarter strawberries (if using). Toss strawberries, blackberries, and raspberries with 1/2 cup sugar and cornstarch, then let stand 10 minutes. Meanwhile, melt butter.

Whisk flour with 1 cup sugar, baking powder, and salt. In a separate bowl, whisk eggs with milk and vanilla. Whisk egg mixture into flour mixture until smooth, then whisk in melted butter.

Spread berries in buttered 9 x 13 inch baking pan and spoon batter over top, leaving small gaps. Bake in preheated oven at 375° F for about 45 minutes until golden brown, bubbling, and center of cake top tests done. Let cool 1 hour before serving with vanilla ice cream.