Triple Berry Muffin Cake

This moist cake features a wonderful medley of fresh berries and a crispy, crumbly topping, just like your favorite breakfast muffin! Chef’s tip: If you are using frozen berries, do not thaw them beforehand.

SERVINGS

10-12

PREP TIME

10 min

COOK TIME

45-50 min

Ingredients

  • 3/4
    cup sugar
  • 1/4
    cup shortening
  • 1
    egg
  • 3/4
    cup milk
  • 1
    teaspoon vanilla
  • 2
    cups flour
  • 2
    teaspoons baking powder
  • 1/2
    teaspoon salt
  • 3/4
    cup blueberries
  • 3/4
    cup raspberries
  • 3/4
    cup cut-up strawberries
  • 1/3
    cup sugar
  • 1
    teaspoon butter, melted

Directions

  1. 1

    Heat oven to 375 F.

  2. 2

    Combine ¾ cup sugar, shortening and egg in large mixing bowl and beat until light and fluffy (about 3 minutes).

  3. 3

    Beat in milk and vanilla.

  4. 4

    Blend in flour, baking powder and salt; fold in berries.

  5. 5

    Pour into greased and floured 9×9-inch baking pan.

  6. 6

    Combine ⅓ cup sugar and melted butter; sprinkle evenly over batter.

  7. 7

    Bake for 45-50 minutes, until a wooden toothpick inserted in the center comes out clean. Cool on wire rack. Serve slightly warm or at room temperature.