Berries are in season! So I decided to make my dessert for my friend’s and my Memorial Day get together utilizing some of nature’s bounty. I clipped a recipe for a Coconut Lime Berry Cake a while back from Martha Stewart, and this seemed the perfect time to make it.
I used three very full cups of berries, one each blueberries, blackberries and raspberries, and here it is ready to go in the oven.
It wasn’t a cake that browned very much except around the edges, but it did take a bit longer time than the recipe specified, which I checked twice with the standard toothpick in the middle test.
The cake turned out well, and was very moist. It’s all butter and includes buttermilk, so it’s hard to go wrong on that count, and the berries got soft and mushy, dropping through the batter. Although the grated lime and fresh lime juice gave it a nice tropical kind of kick, I am thinking now that I might like it even better with lemon instead of the lime. And there’s always more time to bake with berries in season.
Still A Dreamer 
Nice call! One can usually trust Martha, yet I swear by Cook’s Illustrated.
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I think Cook’s Illustrated once sent me a small, sample version – it looked very enticing.
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I subscribed for a few decades and began a business based on many of their recipes. Always rave reviews. Cooks Country has some interesting shows, yet I do not subscribe. Everything is online these days, yet my original copies of CI remain earmarked in a special case in my pantry.
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And I have collected so many clipped recipes going back to Food & Wine, Bon Appetit, Martha, Everyday Food, Southern Living, and BH&G that you would think I cooked and baked all the time. I actually have no business even subscribing to a food magazine anymore! I need a parallel life just to make food.
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;-) Jeanne from my recent blogs you see how I eat!
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And I dare say, and I eat fairly healthily, you eat way more healthy than I! Me and kale? we will never have the relationship you do.
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Hear the music in the background?…”try it my way!” ;-)
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Of all vegetables, the kind I really like least are the dark leafy green ones. I do my best to get what I can in me because I know how good they are, but … that’s still not much. :-(
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