milk maid’s berry cake

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr


“Where are you going to, my pretty maid?” …. “I’m going a-milking, Sir,” she said.  ~Nursery Rhyme

Sometimes I use blackberries in this recipe because we have an abundance of them growing on our three huge blackberry bushes in our back yard.  You could use any berries you wish. Raspberries, blueberries or strawberries would all be wonderful in this recipe. Today I used blueberries leftover from when Gracie made her 4th of July Fruit Pizza.

This tender, sweet cake is essentially like baking a giant scone in a cake pan. We like to eat this with melted butter and sugar sprinkled over the top, but any of the traditional scone toppings (Devonshire Cream, jam, lemon curd…) would work. It’s lovely with afternoon tea or served as a coffee cake for breakfast.

Preheat oven to 400 degrees F. Butter and flour a round, springform cake pan.

for the cake ~

Preheat oven to 400 degrees F.

Butter a 9 x 13 cake pan or round, springform pan

2 and 1/2 cups all purpose flour

1/2 cup sugar

1 Tablespoon baking powder

1 Teaspoon nutmeg

2 eggs, beaten

1 cup buttermilk

4 Tablespoons butter, melted

1 teaspoon pure vanilla

zest of one lemon

1 cup fresh berries

3 Tablespoons raw sugar

Combine flour, baking powder, sugar and nutmeg in a big bowl. In a medium bowl, combine beaten eggs, melted butter, buttermilk, lemon zest and vanilla. Mix well. Combine wet and dry ingredients until just incorporated. Don’t over-mix or your cake will be tough.

Spoon mixture into prepared cake pan. Spread evenly with the back of a buttered spoon. Sprinkle berries and raw sugar over top. Bake for 30 minutes or until a toothpick or skewer comes out clean when poked in center. Allow to cool before cutting and serving. Makes 8 to 12 pieces.



You may enjoy these related posts:

  12 comments for “milk maid’s berry cake

  1. Kimber Dunn
    October 5, 2010 at 2:49 pm

    Yummmmers!! I recently fell in love with Scruffins from Great Harvest Bread Company. They had them at the Mahtomedi farmers market and they are a scone but slightly fluffier, almost like a muffin. LOVE them!! Now that the market is over, I’ll have to get my cravings satisfied at their Woodbury store.

  2. admin
    October 5, 2010 at 3:04 pm

    I *LOVE* Great Harvest! Have you ever tried their HUGE cinnamon rolls? some of the best I’ve ever tasted! I have never had a Scruffin…but I think the name is very clever. Hmmmm….wonder if I could find a good recipe for them somewhere? I’ll look around and maybe post a recipe for these in the future. Thanks for the idea 😉

  3. July 12, 2013 at 11:34 am

    Oh, Meeweesahhh!! This sounds soooooooooo good…I’m heading to the store now to get buttermilk!! xo

    • Melissa
      July 12, 2013 at 12:26 pm

      YAY! so happy you like the recipe Alweeeee! It’s amazing with strawberries and/or blackberries too! xoxoxoxo thanks for visiting me!

  4. laura
    November 26, 2013 at 3:56 pm

    2 cake pan sizes mentioned..are both ok to use?

    • Melissa
      November 26, 2013 at 7:59 pm

      Hi Laura 🙂 yes, both sizes work for this cake.

      • laura
        November 26, 2013 at 9:19 pm

        Thank you 🙂

        • Melissa
          November 27, 2013 at 3:38 pm

          My pleasure, Laura 🙂

  5. Lynne
    June 22, 2016 at 8:42 am

    This sounds lovely however I question the 1 teaspoon of Nutmeg … That sounds like an awful lot, is that a typo?

    • Melissa
      June 22, 2016 at 11:25 am

      Hi Lynne.
      No, that’s correct. Use less, or omit it, if you’re not a nutmeg fan 😉

  6. donna
    March 20, 2020 at 12:36 am

    Can you make this in a bundt pan?

    • Melissa
      March 24, 2020 at 4:32 pm

      Not sure. I’ve never tried it 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *