Oh yes 😍 — the Ultimate Berry Lemon Bake is bright, tangy, and slightly sweet, perfect for spring, brunch, or dessert with a cup of tea 🍋🍓
Ultimate Berry Lemon Bake
Serves: 8–10
Prep: 15 minutes
Bake: 35–40 minutes
Ingredients
For the Bake:
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2 cups mixed berries (blueberries, raspberries, blackberries, or strawberries, fresh or frozen)
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1½ cups all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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½ cup unsalted butter, melted
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¾ cup sugar (or ½ cup + ¼ cup for topping)
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2 large eggs
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½ cup milk
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Zest of 1 lemon
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2 tsp fresh lemon juice
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1 tsp vanilla extract
Optional topping:
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2 tbsp sugar + 1 tsp cinnamon, for sprinkling
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Powdered sugar for serving
Instructions
1. Prep the oven
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Preheat oven to 350°F (175°C).
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Grease a 9×9-inch baking pan or line with parchment paper.
2. Mix dry ingredients
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In a bowl, whisk flour, baking powder, and salt.
3. Mix wet ingredients
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In another bowl, whisk melted butter, sugar, eggs, milk, lemon zest, lemon juice, and vanilla.
4. Combine
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Gradually stir dry ingredients into wet until smooth.
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Fold in berries gently to avoid breaking them up too much.
5. Bake
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Pour batter into prepared pan.
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Optional: sprinkle with sugar-cinnamon topping.
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Bake 35–40 minutes, until golden and a toothpick comes out clean.
6. Serve
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Let cool slightly.
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Dust with powdered sugar if desired.
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Serve warm or at room temperature, maybe with a scoop of whipped cream or yogurt.
Tips & Variations
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Frozen berries: Toss in 1–2 tbsp flour first to prevent sinking.
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Extra lemony: Add 1–2 tsp lemon extract or extra zest.
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Crumble topping: Mix ¼ cup flour, 2 tbsp sugar, 2 tbsp butter, and a pinch of cinnamon; sprinkle on top before baking.
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Gluten-free: Swap flour for almond flour (reduce sugar slightly).
If you want, I can also give a single-layer sheet pan version with more berries and a glaze drizzle — it looks stunning and serves a crowd.