Fresh cranberries not available? Know that frozen cranberries work just as well. No need to defrost.
- 1 bag 16 ounces cranberries*
- 2 tablespoons butter plus more for the pan
- 1 cup whole milk
- 2/3 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup flour
- Powdered sugar for garnish optional
Preheat an oven to 350°F.
Butter a 9x13 baking pan and set aside. Rinse the cranberries and lay them on a clean kitchen towel (or layers of paper towels) to dry.
Melt the butter and set aside to cool slightly.
Put the milk, sugar, eggs, vanilla, and salt in a blender. Whirl to combine. Add the flour and whirl to create a smooth batter. With the blender running, pour in the butter.
Pour the batter into the buttered pan. Scatter in the cranberries.
Bake until puffed and golden and browning around the edges, about 50 minutes. Serve hot or warm, knowing that the longer it sits the less puffed it will be. Add a dusting of powdered sugar, if you like.