adapted from Martha Stewart’s Summer Berry Cake
3/4 cup barley flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
1/2 cup milk (I use low-fat coconut milk, but regular, soy, or almond milk will also work.)
1 teaspoon vanilla extract
12 oz. assorted berries: strawberries, raspberries, and blackberries
Preheat oven to 350° F. Butter a 10-inch springform or cake pan.
Whisk two flours, baking powder, and salt in a small bowl.
In a large bowl, beat butter and sugar with an electric mixer until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla until just combined. Add dry mixture gradually, mixing just until smooth.
Pour into prepared pan. Bake for 10 minutes, then reduce oven temperature to 325° F and bake until golden brown and a tester comes out free of wet batter, about 50-60 minutes. Let cool in pan on a rack. Top with fresh berries. Cut into wedges to serve.