Berry Cake
- 2 cups flour
- 1 1⁄2 cups sugar
- 2⁄3 cup unsalted butter
- 2 tsp low sodium baking powder
- ¼ tsp salt
- 1 cup skim milk
- 2 large eggs, separated
- 1 tsp vanilla
- 2 cups fresh or frozen blueberries, blackberries, or raspberries
- 2 Tbsp all-purpose flour if using frozen berries.
- Preheat oven to 350 degrees. Grease and flour a 9” x 13” baking pan
- Mix together flour, sugar, and butter. Reserve ¾ cup of this mixture for topping.
- To the remainder of the flour/butter/sugar mixture, add salt, baking powder, vanilla, milk, and egg yolks. Blend well.
- Beat the egg whites until firm. Then fold then into the batter and pour into the baking pan.
- Sprinkle the blueberries over top. Then sprinkle the remainder of reserved flour/sugar/butter mixture on top of the blueberries.
- Bake in the preheated oven for 40-50 minutes.
- Preheat oven to 350 degrees. Grease and flour a 9” x 13” baking pan
- Mix together flour, sugar, and butter. Reserve ¾ cup of this mixture for topping.
- To the remainder of the flour/butter/sugar mixture, add salt, baking powder, vanilla, milk, and egg yolks. Blend well.
- Beat the egg whites until firm. Then fold then into the batter and pour into the baking pan.
- If using frozen berries, toss them with 2 Tbsp flour. Sprinkle the berries over the top of the batter. Then sprinkle the remainder of reserved flour/sugar/butter mixture on top of the berries.
- Bake in the preheated oven for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean.
Serving size: 1 slice Sodium: 60 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/berry-cake/
3.5.3228