We had a surplus of berries, so we tried this Melissa Gilbert recipe: https://cooking.nytimes.com/recipes/1017644-summer-berry-buckle. For the 4 ½ cup mixed berries, we used two 6-oz containers of each blueberries and raspberries (for a total of 24 oz). That was more than enough compared to the batter. We also did not have a 9 oz cake pan, so we used an 8 oz cake pan and a mini-loaf pan for the remainder. We also sprinkled the cake with a mixture of cinnamon and sugar prior to baking. (Apr. 2017)
Cooking Adventures 