Berry Long Cake Recipe

Name: Berry Long Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb berries, left whole if small, sliced if larger (6 cups prepped); ½ cup sugar; 2 tablespoons brandy or 2 tablespoons pure vanilla extract; 1 tablespoon softened butter; ⅓ cup firmly packed brown sugar; ¼ cup all-purpose flour; ¼ cup diced candied ginger; 4 tablespoons unsalted butter, at room temperature, cut into small cubes; 1 ½ cups all-purpose flour; ½ cup fine cornmeal; ½ cup sugar; 2 teaspoons baking powder; 1 teaspoon ground ginger; 1 teaspoon fine sea salt; 6 tablespoons unsalted butter, cut into small cubes; 2 eggs; ⅔ cup whole milk

Servings: persons

1 lb berries, left whole if small, sliced if larger (6 cups prepped)
½ cup sugar
2 tablespoons brandy or 2 tablespoons pure vanilla extract
1 tablespoon softened butter
⅓ cup firmly packed brown sugar
¼ cup all-purpose flour
¼ cup diced candied ginger
4 tablespoons unsalted butter, at room temperature, cut into small cubes
1 ½ cups all-purpose flour
½ cup fine cornmeal
½ cup sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into small cubes
2 eggs
⅔ cup whole milk

1
Center an oven rack and preheat the oven to 375F.
2
Grease a 2 1/2 quart square baking dish, or a 9 inch square cake pan, with 1 tablespoon soft butter.
3
In a large bowl, toss together the berries with the sugar and the brandy or vanilla.
4
Set aside at room temperature while making the rest of the cake.
5
To make the topping, combine the sugar, flour, and ginger in a small bowl.
6
Blend the butter into the dry ingredients, using either your fingertips or a fork, until the mixture forms crumbs.
7
Put the topping in the freezer while you mix the cake batter.
8
To make the cake, combine the flour, cornmeal, sugar, baking powder, ginger, and salt in a large bowl.
9
Add the butter and using your fingertips, work it completely into the dry ingredients.
10
In a separate bowl, whisk the eggs and milk together and stir them into the dry ingredients until combined.
11
Spread the batter into your buttered pan.
12
Evenly distribute the sugared berries on top of the batter.
13
Scatter the chilled topping over the berries.
14
Place the dish in the center of the oven.
15
Bake until the berries bubble and the cake is firm (ignoring those places where the crumb topping has melted into the cake, since its hard to tell in those oh-so-buttery spots), 40 to 45 minutes.
16
Cool the cake on a wire rack for 30 minutes and serve warm from the dish.
17
Well wrapped and stored at room temperature, this cake keeps for up to 2 days.

889

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb berries, left whole if small, sliced if larger (6 cups prepped), ½ cup sugar, 2 tablespoons brandy or 2 tablespoons pure vanilla extract, 1 tablespoon softened butter, and more.

Yes, Berry Long Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Long Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions