Berry Cake
Serves: 12
 
Ingredients
  • 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.
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 9” x 13” baking pan
  2. Mix together flour, sugar, and butter. Reserve ¾ cup of this mixture for topping.
  3. To the remainder of the flour/butter/sugar mixture, add salt, baking powder, vanilla, milk, and egg yolks. Blend well.
  4. Beat the egg whites until firm. Then fold then into the batter and pour into the baking pan.
  5. 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.
  6. Bake in the preheated oven for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean.
Nutrition Information
Serving size: 1 slice Sodium: 60 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/berry-cake/