Chocolate Chip Breakfast Berrycakes
Makes: 12 servings
  • 4 ounces (1 stick) unsalted butter, softened, plus more for the pans
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups fresh berries (a combination of blueberries, raspberries, strawberries, and blackberries)
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup heavy cream
  • 3 ounces (½ cup) bittersweet chocolate chips
  1. Preheat the oven to 350°F. Butter six small tart pans with removable bottoms.
  2. Place the tart pans on a half-sheet pan, lined with parchment paper, and set aside.
  3. In a medium bowl, whisk together the flour, baking powder, and salt, and set aside.
  4. Wash and pick over the berries. Hull the strawberries, cut them into quarters, and set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Mix in the egg. Alternate adding in the cream and dry ingredients, in three additions each, just until incorporated. With a silicone spatula, fold in the chocolate chips.
  6. Pour the batter into the prepared tart pans. Gently place a few berries in each pan. Bake for 25 to 30 minutes, until the cakes are golden. Remove the half-sheet pan from the oven, and cool for 20 minutes in the tart pans. Remove the cakes from the tart pans, and let cool completely on wire racks.
Recipe by Bakepedia at