Berries Give This Snack Cake a Bright Pop of Color and Fresh Flavor

Use fresh or thawed frozen berries for this snack cake. Elle Simone

This pretty, simple snack cake is a perfect way to use fresh summer produce! It’s also great for after school (or even for breakfast, if you’re in need of a special morning treat). The blueberries and raspberries add bright color and fresh flavor. You can substitute frozen berries for fresh if you like; just thaw them before using.

Berry Snack Cake

Serves 12

• Vegetable oil spray
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cut into 8 pieces and softened
• 2/3 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
• 3/4 cup blueberries
• 3/4 cup raspberries

Adjust the oven rack to the middle position and heat oven to 350 degrees F. Spray the inside bottom and sides of an 8-inch square metal baking pan with vegetable oil spray. Line the bottom of the baking pan with an 8-inch square piece of parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a handheld mixer), combine softened butter and sugar. Beat on medium-high speed until the mixture is light and fluffy, 3 to 4 minutes.