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Raspberry Bake

This dish involves baking fresh raspberries into a sweet batter to create a dessert with a moist crumb and vibrant berry pockets. Main ingredients include raspberries, sugar, flour, and butter, resulting in a tender texture with a slightly tart flavor and visible berry swirls throughout. The final appearance features a golden crust with bubbling berry filling and a delicate, flaky crumb surface.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 and 1/2 cups fresh raspberries preferably ripe and firm
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 cup unsalted butter cold, cubed
  • 2 large eggs
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch baking pan
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan with butter and set aside.
  2. In a mixing bowl, combine the flour and 1/2 cup of sugar. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs.
    1 and 1/2 cups fresh raspberries
  3. In a separate bowl, whisk together the eggs, remaining 1/2 cup sugar, and vanilla extract until well combined and slightly frothy. Pour this mixture into the crumbly flour-butter mixture and stir gently to form a thick batter.
    1 and 1/2 cups fresh raspberries
  4. Spread half of the batter evenly into the prepared baking pan. Scatter the fresh raspberries over the batter without pressing them down.
    1 and 1/2 cups fresh raspberries
  5. Top the raspberries with the remaining batter, carefully spreading it to cover the berries as evenly as possible.
    1 and 1/2 cups fresh raspberries
  6. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The berries should be bubbling at the edges.