Easy Triple Berry Cake Recipes

TRIPLE BERRY BUCKLE

Triple Berry Buckle image

This buckle screams summer, thanks to the generous helping of fresh blueberries, blackberries and strawberries. We boosted the flavors by adding a good amount of lemon zest to the tender cake and a pinch of nutmeg and ginger to the sweet crumb topping. Serve warm or at room temperature with a scoop of your favorite ice cream for a beautiful, seasonal skillet dessert.

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

Ingredients

4 tablespoons unsalted butter, at room temperature, plus more for the skillet
1 2/3 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
Finely grated zest of 1 large lemon
1 large egg
1/2 cup whole milk
3 cups fresh berries, such as blueberries, blackberries and quartered (hulled) strawberries
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch of ground ginger
Pinch of kosher salt
2 tablespoons unsalted butter, cubed and at room temperature
Vanilla (or other flavored) ice cream, for serving

Steps:

Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

EASY TRIPLE-BERRY CAKE

Easy Triple-Berry Cake image

Got a crowd coming over for cake? Make things easy for yourself by using a white cake mix jazzed up with mixed berries.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield 20 servings

Number Of Ingredients 5

Ingredients

5-1/2 cups mixed fresh berries (blueberries, raspberries and quartered strawberries), divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2 cups JET-PUFFED Miniature Marshmallows
1 pkg. (2-layer size) white cake mix
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350ºF.
Spread 5 cups berries onto bottom of 13x9-inch baking pan sprayed with cooking spray; top evenly with dry gelatin mix and marshmallows. Prepare cake batter as directed on package; pour over marshmallows.
Bake 50 min. or until toothpick inserted in center comes out clean. Cool completely.
Serve topped with remaining berries and COOL WHIP.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

Streusel Topped Triple Berry Coffee Cake image

I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.

Provided by Michelle S.

Categories Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg
1/2 cup butter, melted
1/2 cup milk
2 cups berries (blueberries, blackberries, raspberries, fresh or frozen)
3/4 teaspoon vanilla
1 dash cinnamon, generous
1/2 cup brown sugar, packed
3 tablespoons flour
3 teaspoons cinnamon
1/4 cup nuts, finely chopped (I use walnuts or pecans)
3 tablespoons butter, melted

Steps:

In a large bowl, stir together flour, sugar, baking powder and cinnamon.
In a small bowl, mix egg, melted butter, milk and vanilla.
Stir liquids into dry ingredients just till blended.
In a buttered 9-inch square pan, spread half of dough.
Top with berry mixture and spoon remaining dough over berries.
In a separate bowl combine brown sugar, flour, cinnamon and nuts.
Stir in melted butter until mixture resembles moist crumbs.
Sprinkle this over top of dough and press in lightly.
Bake in a 375° oven 40 minutes or until topping is golden brown.

Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4

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