¼ cup (50 mL) sugar
2 tbsp (30 mL) butter, room temperature
1 ½ cups (125 mL) 2% milk
2/3 cup (150 mL) all-purpose flour
1/3 cup (75 mL) whole wheat flour
¼ tsp (2 mL) ground nutmeg
1 tsp (5 mL) vanilla
¼ tsp (2 mL) almond extract
1- six oz. pkg (170 g) blackberries
1- six oz. pkg (170 g) raspberries
Heat oven to 375°F (190°C). Lightly grease 9-inch shallow baking dish or cake pan. Beat sugar and butter with electric mixer until light and fluffy. Beat in eggs (one at a time). Add in milk, vanilla and almond flavours and beat until well blended. In a separate bowl, combine dry ingredients. Add dry ingredients to liquid mixture; beating just to combine. Sprinkle mixed berries onto the bottom of the prepared dishing dish. Carefully pour batter over top of the berries. Bake in 375°F (190°C) oven until top is lightly browned and knife inserted in center comes out clean, about 50 to 60 minutes. Cool on wire rack. Cut into wedges and serve. Makes 8 servings.
Tip: Serve warm or at room temperature. If desired, garnish with whipped cream and reserved berries, or dust with icing sugar.
Carbohydrate: 21.3 g
Fibre: 3.2 g
Protein: 5.3 g