Triple Berry Muffin Cake
7 months ago

Triple Berry Muffin Cake

This moist cake features a wonderful medley of fresh berries and a crispy, crumbly topping, just like your favorite breakfast muffin! Chef’s tip: If you are using frozen berries, do not thaw them beforehand.

10-12 servings
Preparation time: 1 hour


¾ cup sugar
¼ cup shortening
1 egg
¾ cup milk
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup blueberries
¾ cup raspberries
¾ cup cut-up strawberries
⅓ cup sugar
1 teaspoon butter, melted


  1. Heat oven to 375 F.
  2. Combine ¾ cup sugar, shortening and egg in large mixing bowl and beat until light and fluffy (about 3 minutes).
  3. Beat in milk and vanilla.
  4. Blend in flour, baking powder and salt; fold in berries.
  5. Pour into greased and floured 9×9-inch baking pan.
  6. Combine ⅓ cup sugar and melted butter; sprinkle evenly over batter.
  7. Bake for 45-50 minutes, until a wooden toothpick inserted in the center comes out clean. Cool on wire rack. Serve slightly warm or at room temperature.
Triple Berry Muffin Cake