This pretty, simple snack cake is a perfect way to use fresh summer produce! It’s also great for after school (or even for breakfast, if you’re in need of a special morning treat). The blueberries and raspberries add bright color and fresh flavor. You can substitute frozen berries for fresh if you like. Just thaw them before using! Berry Snack Cake Serves 12 Vegetable oil spray 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 8 tablespoons unsalted butter, cut into 8 pieces and softened 2/3 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1/3 cup whole milk 3/4 cup blueberries 3/4 cup raspberries Adjust the oven rack to the middle position and heat oven to 350 degrees F. Spray the inside bottom and sides of an 8 inch square metal baking pan with vegetable oil spray. Line the bottom of the …