My mom and Grandma Mary love to garden. Whether it is flowers, veggies, or fruit, they both have green thumbs. We happened to arrive in Iowa at the perfect time…raspberry time! Mom and grandma’s raspberry bushes were bursting with sweet, red, plump, fresh raspberries. I absolutely love those berries, fresh off the vine, in jam on toast, over ice cream, and in desserts.
While we were in Iowa a few years ago, my mom made a raspberry buckle using the raspberries she froze from her garden, and we all really enjoyed it. After seeing her huge crop of raspberries, I knew I had to make this recipe using her garden fresh berries.
• 1 stick of butter (1/2 cup)
• 1 cup of granulated sugar
• 1 cup of flour (spooned and leveled)
• ½ teaspoon salt
• ½ teaspoon baking powder
• 2 ¾ cups of raspberries (2 containers ½ pint each)
• Confectioner’s sugar for dusting (optional)
• Whipped cream (optional)
Preheat the oven to 350 degrees. Butter a 2 quart oval or square baking dish. In a large mixing bowl, cream butter and sugar, until fluffy. Add eggs one at a time, beating after each addition to combine. In another bowl whisk together your dry ingredients (flour, salt, baking powder). With mixer on gradually add the flour mixture until well incorporated.
Spread batter in pan. Scatter the raspberries on top. Bake for about 45-50 minutes, until the top is golden brown.
Let me tell you, this dessert is amazing! You have the sweetness of the cake and the tartness of the raspberries, it is incredibly delicious. Mom says her favorite way to enjoy it is right out of the oven with some whipped cream on top. I completely agree, however it is still very tasty eaten out of the pan the next morning!
I would have to say that this Raspberry is off the charts and it is my #1 summer dessert.
What is your favorite summer dessert?