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Berry Pudding Cake

Source of Recipe


Sunset magazine






List of Ingredients



• 2 cups fresh blueberries, rinsed
  
• 2 cups fresh raspberries, rinsed
  
• 1 cup plus 1/4 cup granulated sugar (divided)
  
• 4 large eggs
  
• 1 Tbsp olive oil
  
• 1 Tbsp grated orange peel
  
• 1 tsp vanilla
  
• 1 cup all-purpose flour
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• .
  
• Powdered sugar
  






Instructions



1. In 9x13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level.
   
   
2. In a bowl, whisk eggs, olive oil, orange peel, vanilla and remaining 1 cup granulated sugar. Stir in flour, baking powder and salt until just combined. Pour batter evenly over mixture and gently spread to cover berries.
   
   
3. Bake cake in a 350-degree oven until top springs back slightly when 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.