My Grandma’s Wild Berry Cake

Oh, my grandma’s berry cake! So many memories with this cake. I remember cutting wood at the cottage or going to the back lakes to catch trout. After this long day of outdoors, my grandma would tell us to pick a few handfuls of berries so she can make us a delicious cake with them. This cake was our treat for our long day outside.

She would simply throw a few ingredients together, mix them quickly and throw the whole thing in the oven. I am not sure if she remembered the recipe, but, every time, she would use some of her grandma magic and turn the cake into one of the most delicious thing I have ever had.

For my blog, I asked her to make the recipe and I documented to the best of my abilities what she did and share the experience with you.

About the recipe and possible improvements

This is one of my favorite cake in the world! It takes only a few minutes to assemble and is made with fresh fruits. You can add any sweet toppings you want and it will make it delicious. The possible toppings include, but are not limited to: yogurt, whipped cream, heavy cream, maple syrup, honey, fresh fruits, walnuts.

One modification we did when we made the pictures was to use a gluten-free flour. We used a combination of flour, which was containing almond flour. These types of flour have a tendency to burn easier. Therefore, you should cover the cake with an aluminum foil for part of the cooking (last 20-30 minutes) to prevent the surface of the cake from burning.

Finally, the fruits! You are welcome to try any fruit in this recipe. We used to mainly use raspberries and blackberries for this recipe as they grow in abundance around the cottage. However, most fruits, especially berries, would be amazing in this recipe! And, do not hesitate to add a few slices of rhubarb.

My Grandma’s Wild Berry Cake

Course: DessertDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Ingredients

• 4 cups of wild berries (I used blackberries, but any berries will be delicious)

• 1/3 cup of sugar

• 1/3 cup of room temperature butter

• 2/3 cup of sugar

• 2 eggs

• 1 cup of flour

• 2 tsp of baking powder

• 1 pinch of salt

• 1/3 cup of milk

Directions

• Turn the oven to 350F
• Spread the berries at the bottom of a deep oven safe dish (my grandma’s was 6″ x 9″). Mix 1/3 cup of sugar (or more to taste) with the berries. Spread the berries evenly.
• Whip the butter for 2 minutes. Add 2/3 cup of sugar and mix well for 2 minutes. Mix in the two eggs, one egg at the time.
• In a separate bowl, mix the flour, the baking powder and the salt. Incorporate the flour mixture and the milk into the butter mix, 1/4 of the quantities at the time and mix until uniform before adding more. You now have the cake dough
• Spread the cake dough on the wild berries. Bake uncovered in the oven for 40 minutes. Remove from the oven and rest for 10 minutes before serving.
• Your cake is now done! Serve upside down with your choice of whipped cream, ice cream, vanilla yogurt, maple syrup and/or additional fresh berries.

SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:

• The wild berries can be replaced with any grocery bought berries, such as strawberries, blackberries, raspberries, blueberries.
• Any wild berries can be used for this recipe. Do not hesitate to explore with combinations of different berries.

Philippe April-LeQuéré

Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me