Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 cup (200g) Granulated white sugar
  • 1 tbsp (12g) Baking powder
  • ½ tsp (3g) Salt
  • ¾ cup (170g) Unsalted butter, softened
  • 2 large Eggs
  • 1 cup (240ml) Whole milk
  • 1 tsp (5ml) Vanilla extract
  • 1 tbsp (6g) Fresh lemon zest
  • 2 cups (300g) Fresh mulberries, washed and patted dry
  • 1 tbsp (8g) All-purpose flour

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang.
  2. In a medium bowl, toss the fresh mulberries with 1 tablespoon of flour until lightly coated and set aside.
  3. Cream together the softened butter and sugar using a mixer until the mixture is pale and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, stirring just until combined.
  7. Gently fold the floured mulberries into the batter using a rubber spatula, taking care not to over-mix.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30–35 minutes until the center springs back when lightly pressed and a toothpick inserted comes out with a few moist crumbs.