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Ingredients
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Main components
Optional add-ins & toppings
Method
Main components
- 1
Preheat and prepare pan
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper, leaving a small overhang for easy removal.
- 2
Combine dry ingredients
In a medium bowl, whisk together the all-purpose flour (2 cups), granulated sugar (3/4 cup), baking powder (2 tsp), and salt (1/2 tsp) until evenly combined.
- 3
Mix wet ingredients
In a separate large bowl, whisk the milk (1 1/4 cups), eggs (2), melted unsalted butter (1/4 cup), and vanilla extract (1 tsp) until smooth.
- 4
Combine wet and dry
Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined. Do not overmix; a few small lumps are okay.
- 5
Fold in optional berries
If using fresh berries (1 cup), gently fold them into the batter, reserving a few for the top. If not using berries, proceed to the next step.
- 6
Bake
Transfer the batter to the prepared pan and smooth the top. Arrange reserved berries on top if using. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- 7
Finishing & serving
- 8
Dust the cooled cake with powdered sugar (2 tbs) and slice into 9 squares. Serve each square drizzled with maple syrup (optional) or with extra fresh berries on the side.
- 9
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Rewarm gently before serving if desired.