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Cooking the Book: Summer Berry Snack Cakes

2012 June 21

So what do I have for you on the hottest day of the year so far in DC?

Baked goods.

Yeah, sorry. Don’t blame me, blame the blueberries about to go bad in my crisper drawer. They were begging to be wrapped up in these little cakes, I tell you, begging! It didn’t help that the adorable non-stick single-serve Bundt cake pans arrived at my door and joined the chorus.

Plus, they are so good, you should make them no matter what the weather. Crank up the air conditioning and get to it.

The Good

These are awesome. Moist, good fruit-to-cake ratio, super simple all the way down to the clean up. I was determined to make these almost entirely in a two-cup Pyrex measuring cup, and it worked (special thanks to the mixer/whisk attachment for my immersion blender). They’re a perfect at-home treat after a light summer dinner (or heck, any dinner, really).

The Bad

Nothing to see here!

The Leftovers

No literal leftovers; the one-cup cake molds are the perfect portion.

Mr. Kitchenette liked the whole “dusted with powdered sugar” thing but said he would really like to see these drizzled with the sugar-lemon-vanilla glaze one usually sees on Bundt cakes. I agree; I’m working on it…

Summer Berry Snack Cakes

from Cooking for Two, 2011

Serves 2

You will need two 1-cup Bundt pans for this recipe. Since this recipe involves very small quantities of ingredients, we recommend using a hand-held mixer for thorough mixing [I don’t have a hand mixer but the whisk attachment for my immersion blender worked perfectly]. The cakes can be served warm or at room temperature.


1/2 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

3 Tablespoons unsalted butter, softened

1/4 cup granulated sugar

1 large egg, room temperature

1/4 teaspoon vanilla extract

2 Tablespoons whole milk, room temperature

1/2 cup ripe blueberries or raspberries

confectioners’ sugar, for dusting


Adjust oven rack to middle position and heat over to 350 degrees. Grease two 1-cup Bundt pans. Whisk flour, baking powder and salt together in a small bowl.

In medium bowl, beat butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Bean in egg until combined, about 30 seconds. Bead in Vanilla until incorporated.

Reduce mixer speed to low and beat in one-third of flour mixture, followed by 1 Tablespoon milk. Repeat with half of remaining flour mixture and remaining 1 Tablespoon milk. Beat in remaining flour mixture until just incorporated (batter will be quite thick). Gently fold in fruit with rubber spatula.

Divide batter evenly between prepared pans, smooth tops and gently tap each pan on the counter to settle batter. Wipe and drops of batter off sides of pans. Place pans on rimmed baking sheet and bake cakes until toothpick comes out clean, 20 to 30 minutes, rotating pans halfway though baking.

Let cakes cool in pans for 10 minutes, then flip them out onto wire rack. Let cakes cool completely, about 30 minutes. Dust with confectioners’ sugar and serve.

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