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Triple Berry Butter Cake

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“From 12 Tomatoes adapted from an Epicurious recipe. Similar to a clafoutis.”
1hr 35mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees and butter a 9X13" baking dish.
  2. Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then allow to cool.
  3. In a large bowl or mixer, beat together eggs, sugar, and salt until lightened in in color, and thick and ribbony, 4-6 minutes. Beating time doubles if using a hand mixer.
  4. Mix in baking powder, vanilla, and lemon zest.
  5. In batches, gradually add flour to batter and mix just until incorporated, then carefully fold in 5 cups of mixed berries.
  6. Pour batter into greased baking dish and top with remaining berries.
  7. Place in oven and bake 50-60 minutes, or until toothpick inserted in center comes out clean.
  8. Remove from oven and let cool at least 15 minutes.
  9. To remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down, or right side up.

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