This easy cake/shortcake batter is topped with summer berries and baked o the low-mix setting. Perfect with a glass of iced tea or cup of coffee. Stores well in the refrigerator for a couple of days or freeze for longer storage needs.


6 tablespoons butter
1 cup sugar
1 egg
1/4 cup plain yogurt or sour cream
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries and/or sliced strawberries
1 tablespoon coarse sugar

1. MICROWAVE (100%) butter in microwave-safe mixing bowl 20 to 30 seconds or until softened. Preheat microwaveconvection oven to 350 degrees.

2. Blend sugar into softened butter. Add egg; beat well. Blend in yogurt, milk and vanilla. Add flour, baking powder and salt; mix with whisk until smooth. Spoon into deep-sided 9-inch round silicone baking pan; spread evenly. Scatter berries over batter; sprinkle with sugar.

3. COMBO-BAKE on low rack with 10% microwave power at 350 degrees for 23 to 25 minutes or until cake springs back when lightly touched in center. Serve warm or cold, plain or with sweetened whipped cream.

About 8 Servings

TIPS: Add sweetened sliced strawberries just before adding whipped cream.
> Raspberries and substituted for strawberries. Or, use a combination of sliced peaches and raspberries.
> A 9-inch square silicone pan can be used.
> If not using silicone, be sure to grease baking pan.
> It will require about 45 to 50 minutes when using convection-only heat.
> Refrigerate leftovers for up to 2 days or freeze up to 4 weeks. Thaw just before serving.