By Claire Schneider
This makes a juicy summer dessert, which is a cross between a cobbler and a cake.
2 cups fresh blueberries, rinsed
2 cups fresh raspberries, rinsed
3/4 cup granulated sugar
4 large eggs
1 tablespoon olive oil
2 drops orange essential oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
To serve: Powdered sugar and vanilla ice-cream
1. In a 9-by 13-inch baking dish, mix the berries with 1/8 cup granulated sugar. Spread level.
2. In a bowl, whisk eggs, olive oil, essential oil, vanilla and remaining sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries.
3. Bake cake in a 350 degree oven until top springs back slightly when gently pressed in the center, 30 - 40 minutes. Let cool at least 10 minutes; serve warm or cool. S prinkle with powdered sugar just before serving.
Note: I have use defrosted frozen raspberries and it works fine also.