Peanut Butter Blackberry Bars

Makes 16 bars

1⁄2 cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan

1 cup natural or processed peanut butter or almond butter 1⁄2 cup packed light or dark brown sugar

3⁄4 cup granulated sugar

1 large egg

Heat oven to 350 degrees. Butter an 8- or 9-inch square pan and line with parchment paper, leaving a 2-inch overhang on two of the sides.

In a large bowl, stir together butter, peanut butter, brown sugar and 1/2 cup granulated sugar until smooth and creamy. Add egg and vanilla and beat to combine. Add flour, salt and baking powder and stir to combine.

Press about two-thirds of the dough into the prepared pan. In a separate bowl, toss berries with remaining 1/4 cup granulated sugar. Scatter berry and sugar mixture over dough, then crumble remaining dough over top, pulling it apart into big crumbs.

Bake on the middle rack until golden brown, 45 to 50 minutes. Sprinkle with flaky salt, if using. Let cool completely before slicing into squares. Store, covered in the refrigerator, for up to 3 days.

Berry Buttermilk Cake

Makes 1 (9-inch) square or round cake

1⁄2 cup vegetable oil or other neutral oil, plus more for greasing the pan

1⁄2 cup buttermilk or milk 2 large eggs

1 tablespoon vanilla extract 1 cup plus 2 tablespoons granulated sugar

11⁄2 cups plus 1 tablespoon all-purpose flour

11⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda

1⁄2 teaspoon kosher salt 1 (10-ounce) bag frozen berries (about 2 cups), any kind, any combination

(large berries quartered)

Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1⁄2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 11⁄2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry 1 teaspoon vanilla extract 11⁄2 cups all-purpose flour 1 teaspoon kosher salt

⁄2 teaspoon baking powder

1

1 (10-ounce) bag frozen blackberries, raspberries, blueberries or a combination Flaky salt (optional) until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.

Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.