🥣 Step-by-Step Instructions

Step 1: Preheat & Prep

• • Preheat oven to 350°F (175°C).

• • Grease an 8-inch round or square baking dish.

• • Line with parchment paper for easier cake removal and cleaner edges.

Step 2: Cream the Butter and Sugar

• • Beat butter and sugar together until pale and fluffy (2–3 mins).

• • Don’t skimp — this builds the cake’s airy texture.

Step 3: Mix in Eggs and Vanilla

• • Add eggs one at a time, mixing well after each.

• • Stir in vanilla. Scrape the sides for full incorporation.

Step 4: Combine Dry Ingredients

• • In a separate bowl, whisk together flour, baking powder, and salt.

Step 5: Alternate Mixing with Milk

• • Add dry ingredients to the wet batter in two batches, alternating with the milk.

• • Stir gently, just until combined — no overmixing!

Step 6: Fold in the Berries

• • Gently fold in berries using a rubber spatula.

• • Tip: Toss frozen berries in 1 tsp flour first to avoid color bleed.

Step 7: Pour, Top & Bake

• • Pour batter into your pan.

• • Sprinkle sliced almonds and turbinado sugar on top.

• • Bake for 40–45 minutes or until the top is golden and a toothpick comes out clean.

🔁 If the almonds brown too quickly, tent loosely with foil for the last 10 minutes.

Step 8: Cool and Serve

• • Cool in pan for 15 mins before slicing.

• • Best served warm or at room temp.

🧁 Variations & Customizations

• • Gluten-Free: Swap flour for 1:1 GF baking blend.

• • Dairy-Free: Use plant-based butter and almond/oat milk.

• • Vegan: Try 2 flax eggs + vegan butter.

• • Fruit Swaps: Use just blueberries, or add chopped peaches/cherries.

• • Citrus Zest: A little lemon or orange zest adds brightness!