Ingredients
8cupsstrawberries
4cupsblackberries
4cupsraspberries
¾cupsugar,for the filling
2tbspcornstarch
1½cupsall purpose flour
1cupsugar,for the batter
2tsplemon zest,finely grated
1½tspbaking powder
1tspkosher salt
2eggs
½cupmilk
1tsppure vanilla extract
1½stickunsalted butter
Preparation
In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
Meanwhile, make the batter. Preheat the oven to 375 degrees F. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder, and salt.
In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.
Spread the filling in a 9×13-inch baking dish. Spoon the batter on top, leaving small gaps.
Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.
