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Vanilla Cake with Bumbleberry Sauce

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Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • ¾ cup salted butter, melted
  • ¾ cup whole milk
  • 2 tsp. vanilla extract
  • 2 eggs

For the Bumbleberry Sauce:

  • 2-½ cups mixed berries
  • ¼ cup water
  • ¼ cup granulated sugar
  • ½ tsp. vanilla extract
  • 1 rounded tsp. corn starch, dissolved in a little water

For Serving:

  • Whipped cream or vanilla ice cream, optional

Instructions
 

To prepare the cake:

  • Grease and flour a 9-inch square baking pan and line with parchment paper, if desired.
  • Pre-heat oven to 350°F.
  • In a medium bowl, whisk together the flour and baking powder first, then add all of the other cake ingredients.
  • Using an electric mixer, beat together quickly; do not over-mix this batter; it is still a pretty thick batter and if it is mixed too much, the gluten in the flour will begin to develop and toughen the texture of your cake.
  • Spread the batter evenly into the prepared pan, place in the pre-heated oven and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
  • Be careful not to overbake this cake; check it early, because it can appear quite pale on top and still be fully baked; it does not need to brown on top to be baked fully.
  • Remove from the oven and cool, in the pan, before serving.

To prepare the bumbleberry sauce:

  • In a small saucepan, bring the berries, water, sugar and vanilla to a slow boil for only a few minutes; you don't really want the berries to break down in the boiling time..
  • In a glass or measuring cup, dissolve the cornstarch in a little water and pour into the boiling sauce, stirring constantly
  • Boil for only a minute longer before removing from the heat and cooling to room temperature.
  • Stir the sauce several times as it cools.

To serve the cake and sauce:

  • Serve with the vanilla cake and whipped cream or vanilla ice cream.