Yield: 10-12 servings
Ingredients
6 cups mixed berries (raspberries, blueberries, blackberries, etc.)
4 eggs
3 cups all-purpose flour
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, softened
1/3 cup heavy cream
2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
Directions
Preheat oven to 350∫ F and grease a 9×13-inch baking dish with butter or non-stick spray.
Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then let cool.
In a large bowl or mixer, beat together eggs, sugar and salt until lightened in color, and thick and ribbon-y. 4-6 minutes. Note: beating time doubles if using a handheld mixer.
Mix in baking powder, vanilla extract and lemon zest.
In batches, gradually add flour to batter and mix until just incorporated, then carefully fold in 5 cups mixed berries.
Pour batter into greased baking dish and top with remaining berries.
Place in oven and bake for 50-60 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool at least 15 minutes. Note: to remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down or right side up.