Mixed Berry Spoon Cake

• 4 pints strawberries, hulled and quartered (2 pounds)
• 2 pints blackberries (12 ounces)
• 2 pints raspberries (12 ounces)
• 3/4 cup sugar, for the filling
• 2 tablespoons cornstarch
• 1 1/2 cups all-purpose flour
• 1 cup sugar, for the batter
• 2 teaspoons finely grated lemon zest
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 eggs
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 3/4 cup unsalted butter, melted

1. Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
2. Meanwhile, make the batter: Preheat the oven to 375Au0b0. 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.
3. Spread the filling in a 9-by-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.

pints strawberries, blackberries, pints raspberries, sugar, cornstarch, flour, sugar, lemon zest, baking powder, kosher salt, eggs, milk, vanilla, unsalted butter

Taken from www.food.com/recipe/mixed-berry-spoon-cake-434031 (may not work)