Raspberry and blueberry cake recipe

“Ingredients”

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh blueberries
• 1 cup fresh raspberries

“For the Sauce”

1 cup mixed blueberries and raspberries

1/4 cup sugar

1 tablespoon lemon juice

“Instructions”

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk, until well combined.
6. Gently fold in the fresh blueberries and raspberries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. In a small saucepan, combine the mixed berries, sugar, and lemon juice for the sauce. Simmer over medium heat until the berries break down and the mixture thickens slightly.
9. Spoon the berry sauce over the cake batter in the pan.
10. Use a toothpick or knife to swirl the sauce into the cake batter.
11. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your delicious Blueberry and Raspberry Sauce Cake