Berry Pudding Cake - Mimi's triple berry cake

By curly

Ingredients

• 2 cups fresh blueberries, rinsed
• 2 cups fresh raspberries, rinsed
• 1 (1/4) cups granulated sugar
• 1 tablespoon olive oil
• 1 tablespoon grated orange peel
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar

Preparation

Step 1

1. In a 9x13 baking dish, mix blueberries and raspberries with 1/4 cup sugar. Spread level.

2. In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries.

3. Bake cake at 350 until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.