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“Use whatever kind of berries you like in this slightly sweet, crunchy sugar topped, berry-laden, quick bread.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 13 by 9-inch baking pan.
  2. Whisk 2 cups of the flour, the baking powder, and salt together in a medium bowl. With an electric mixer, beat the butter and sugars on medium-high speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating until just incorporated. Reduce the speed to medium and beat in one-third of the flour mixture until incorporated; beat in one-half of the milk. Beat in half of the remaining flour mixture, then the remaining 1/2 cup of milk, and finally the remaining flour mixture. Toss 1/2 cup of the berries in a small bowl with the remaining 1 teaspoon of flour. Using a rubber spatula, gently fold in the blueberries. Spread the batter into the prepared pan.
  3. Scatter 1/2 cup of the berries over the top of the batter. Stir the sugar and spice together in a small bowl and sprinkle over the batter. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 20 minutes, then turn out and place on a serving platter (topping side up).
  4. Serve warm or at room temperature. (The cake can be stored in an airtight container at room temp for up to 3 days.).

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