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 