The alternate title to this post was something along the lines of “the amazingly delicious dessert I could make in my sleep.” It might have been a little wordy (and less punny) but it would’ve been entirely accurate. I have made Food & Wine’s Mixed Berry Spoonbread Cake for family reunions, barbeques, holidays and even (all by myself) for a crowd of 75-plus people at a kind-of-crazy pig roast last summer.
In fact, I had a different dessert all picked out for Easter Sunday (I wanted to try making this Blueberry Slump) but at the last minute, I changed my mind. I didn’t want to take the chance of it being ‘meh.’ Given the rather stressful week, I wanted to make something that I knew everyone would love — and so I turned to my old standby.
There are several reasons why this is my go -to dessert recipe:
- It is insanely easy. Like absolutely ridiculously easy. If you can melt butter, you can make this.
- It is delicious — seriously, at the pig roast I had some people ask for thirds. And this was after 4 courses, not including the two 80-pound pigs!
- It is consistently delicious no matter what fruit you use and no matter how many times you make it — I have used strawberries, blueberries, blackberries, peaches, cherries and raspberries. Besides adding a little lemon when I use blueberries, the flavor profile is consistent. All at once it is tart, sweet and buttery. It is magical.
- It speaks loudly of spring and summer. Make this with fresh berries and I promise it will taste like sunshine, sweet buttery sunshine. It is the quintessential American BBQ dessert — it’s tastier than apple pie (unless it’s my grandma’s apple pie — nothing is better than that!) and it’s easier to make.
- Have I mentioned that it’s buttery?!
Those five reasons pretty much sum up this post. Now on to some drool-worthy berry-licious pictures of this tasty treat: