Notes on flour:
To measure flour, stir to lighten then gently spoon into measuring cup and level off. Use less flour using fewer berries and more flour if using the full 2 cups or if very juicy.
Heat oven to 350 degrees F. Generously butter a medium-size baking dish (1 1/2 quarts) at least 1 1/2 inches deep.
Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute. If time allows, for best results rest batter 20 to 30 minutes.
Pour 1/2 of batter in the baking dish. Sprinkle berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned. A tester should come out clean but the center should be very soft. Cracks are to be expected; it will sink as cools.
Serve warm or lukewarm, sprinkled with powdered sugar.
Keywords: Berries, Blackberries, Blueberries, Desserts, Fruit Desserts, Julia Child, new york times, Raspberries, Strawberries