Ingredients

• Cake
• 1/2 c. Butter, softened
• 1 c. Cane Sugar
• 3 tbsp. THRIVE Scrambled Egg Mix
• 3 tbsp. THRIVE Instant Milk
• 3/4 c. Water
• 2 tsp. Pure Vanilla Powder - Spice Can
• 1 c. White Flour (All Purpose Unbleached Flour)
• 1 tsp. Baking Powder
• 1/4 tsp. Iodized Salt
• Berries
• 1 c. THRIVE Raspberries - Freeze Dried
• 1 c. Whole Strawberries - Freeze Dried
• 2 tbsp. Cane Sugar
• 1/2 c. Water
• Streusel
• 1/4 c. Brown Sugar
• 1/4 c. Quick Oats
• 1/4 c. White Flour (All Purpose Unbleached Flour)
• 1/4 tsp. Cinnamon
• 1/4 c. Butter

Directions

1. Cake
2. Cream butter and sugar for cake together until light in color.
3. Mix water, egg mix, and milk powder together in a separate bowl. Add into butter and sugar mixture.
4. Add in remaining cake ingredients and mix until combined. Turn mixer to medium and mix for 2 minutes.
6. Berries
7. Mix berries, sugar, and water together until berries are coated. Set aside.
9. Streusel
10. Combine all dry ingredients. Cut butter into dry mixture until crumbly.
12. Assembly
13. Spray 6 half-pint canning jars with nonstick cooking spray.
14. Pour 1/2" of cake batter into bottom of jars, followed by a layer of streusel (reserve some for top), then berries.
15. Pour remaining cake batter into jars over berry mixture, and top with remaining streusel.
16. Place jars evenly spread out in a 9x9 pan. Place uncooked beans in pan to surround the jars evenly.
17. Bake at 350F for 20–25 minutes.