This Berry Snack Cake is a sweet way to close out summer. Or for serving during any season. The choice of berry is up to you—and what's in season. I've made it with strawberries and blueberries; blackberries are on tap for next time. It's good soon after cooling or cold from the fridge, with whipped cream, ice cream, or no cream at all. Bottom line: It's berry, berry delicious... and versatile.

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

3 tablespoons unsalted butter, softened

1/2 cup plain Greek yogurt

1 cup sugar

1 egg

1/2 cup milk

2 teaspoons vanilla extract

1 pound berries of your choice: strawberries (hulled and halved), blueberries, blackberries, raspberries

Turbinado sugar

Heat oven to 350 degrees (375 degrees for high altitude). Line the bottom of a square cake pan with parchment paper; spray pan with cooking spray.

In medium bowl, sift together flour, baking powder, and salt.

In separate large bowl, beat butter, yogurt, and sugar with electric mixer until fluffy. Add egg and mix until fluffy then mix in milk and vanilla. Reduce speed to low and gradually mix in flour mixture just til combined (do not over mix). Batter will be relatively thick.

Pour batter into prepared pan. Carefully cover top with berries, gently pressing berries partially into batter once arranged. Sprinkle a small amount of Turbinado sugar on top.

Bake approximately 40 minutes or until golden brown and tester (between berries) comes out clean. Sprinkle a bit more Turbinado sugar on top as desired and cool on wire rack. Cut into squares to serve, topping with whipped cream or vanilla ice cream, if desired.

Refrigerate leftovers—which can later be served cold or microwaved a few seconds to warm slightly.

About 9 servings