Make the most of your fresh summer berry harvest with this beautiful and easy dessert. A touch of sweetness from both turbinado and brown sugar enhances the berries’ natural flavor, while a hint of lemon zest in the tender cake adds balance. Serve warm with a big scoop of vanilla ice cream for a seasonal treat.
| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan
- 8 ounces fresh berries, such as strawberries, raspberries and blueberries (stem and quarter the strawberries; leave the other berries whole)
- 2 teaspoons cornstarch
- 3/4 cup packed light brown sugar
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- Finely grated zest of 1/2 lemon
- 1 cup all-purpose flour (see Cook’s Note)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon turbinado sugar
- Vanilla ice cream, for serving
Instructions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round or square cake pan or 2-quart baking dish with butter.
- Toss the berries, cornstarch and 1/4 cup of the brown sugar in a medium bowl until thoroughly combined. Let the mixture sit at room temperature, stirring every couple minutes, until the berries soften and release some of their juices, about 10 minutes.
- Meanwhile, whisk the butter, milk, vanilla, egg, lemon zest and remaining 1/2 cup brown sugar in a large bowl until smooth and combined. Whisk in the flour, baking powder and salt until just combined and a thick batter forms.
- Transfer to the prepared pan and smooth the top into an even layer. Spoon the berries and their juices over the top of the batter, then sprinkle with the turbinado sugar (more so along the edges of the pan and on the batter peeking through).
- Bake on the center rack until the edges are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 5 minutes, then spoon into bowls and serve warm with a scoop of vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 391 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 5 g |
| Cholesterol | 79 mg |
| Sodium | 179 mg |
Reviews
Delicious alternative to the common cobbler! It had a great berry flavor but was not overly sweet like cobbler can be. Made a double batch for July 4th and everyone enjoyed it. I had multiple compliments and one person asked where I got the recipe. I doubled the recipe to make a 9 x 13. If possible I would bake right before serving. I baked mine a bit early and it came to room temp and then I warmed it up before serving. I noticed the strawberries looked a bit dry on the top because they are not in a syrup but the flavor was still wonderful. I will be making this again!