Thank you for joining me on my berry-picking adventure, as promised in my YouTube video below is the recipe for my wildberry cake. Not only is this cake delicious it is easy to make. Since berries are only in season for a short time, I make a couple of these, some to eat right away, it’s too yummy not too, but some I freeze. I Love serving homemade cake at Thanksgiving. If you are unable to find black and red raspberries, try this same recipe with blueberries only up the berries to 3 cups. I hope you enjoy this cake.

Wildberry Cake

375-degree oven

1 ½ cup of sugar                                              1 cup of oil

1 teaspoon salt                                                 3 eggs (room temperature)

1 teaspoon baking soda 1 teaspoon vanilla

1-teaspoon cinnamon

2 cups of flour

2 cups of wildberries (if frozen thaw and drain)

1. Preheat the oven to 375. Grease a tube pan or if you prefer a square or loaf pan. Instead of coating the pan with flour which is the usual way of doing it instead, sprinkle cinnamon sugar to coat the pan. It works and adds extra flavor. (4 teaspoons of sugar, 1 teaspoon of cinnamon, blend well and sprinkle away). I also sometimes use confectioner sugar. Amazingly it works too with no flour residue on the cake.
2. In a large bowl mix all dry ingredients with a whisk or fork just to combine. Add the rest of the ingredients except for the berries, and mix until combined. The batter will be thick, don’t worry it’s supposed to be like that.
3. Gently add the berries.
4. Pour into pan and bake for 40-45 minutes at 375 degrees.
5. Let cool for 5-10 minutes flip onto a plate and let it continue to cool.
6. You can eat this warm, or wait until it is completely cool. Sprinkle cake with powdered sugar or eat as is. Either way is delicious. Enjoy.