Prep Time: 30 min.

Cook Time: 1 hr 40 min.

Yield: 6 servings


6 tablespoons unsalted butter, softened, plus more for pie plate

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 tablespoons raw sugar

1 large egg

1/2 cup buttermilk

(Combine ½ cup milk with ½ tablespoon white vinegar - 5 minutes)

1 teaspoon pure vanilla extract

¾  cup fresh strawberries, hulled and halved

¾  cup fresh blueberries

¾ cup fresh red raspberries


Preheat oven to 350 degrees.

Butter a 10-inch pie plate.

Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in a bowl. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, buttermilk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries, blueberries & raspberries on top of batter. Sprinkle 2 tablespoons raw or granulated sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.



Old Fashioned Tri-berry Cobbler Cake

Particularly in the summertime, various fruit cobblers can be found at diners, church potlucks and family picnics all over Maine. Summer is all about the cobbler. This heirloom recipe harks back to a simpler time and is a wonderful dessert served warm with vanilla ice cream. To Mainers, it brings back wonderful memories of picking berries and sitting down at the table with family. Works well with fresh or frozen fruit. If you are looking for the berry cobler Grandma used to make, this is it!