Description

This Summer Berry Cake is a delightful and moist dessert bursting with the fresh flavors of mixed berries. Perfect for warm weather gatherings, it combines a tender vanilla-infused crumb with juicy strawberries, blueberries, and raspberries, finished with a light dusting of powdered sugar. Easy to prepare and irresistibly delicious, this cake is a perfect celebration of summer’s best berries.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 tablespoon flour (for tossing berries)

Wet Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons milk

Fruit

1 ½ cups mixed fresh berries (such as strawberries, blueberries, raspberries)

For Serving

Powdered sugar for dusting (optional)

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Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure the cake doesn’t stick and bakes evenly.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light, fluffy, and pale in color, which helps to create a tender cake texture.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition for proper emulsification. Then stir in the vanilla extract for flavor.
Mix in Sour Cream and Milk: Add the sour cream and milk to the wet ingredients and mix until just combined; this adds moisture and helps maintain the cake’s tender crumb.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and well blended without overmixing to avoid toughness.
Prepare the Berries: Toss the mixed fresh berries with 1 tablespoon of flour to coat them lightly; this prevents them from sinking to the bottom of the batter during baking.
Fold Berries into Batter: Gently fold the floured berries into the cake batter using a spatula to distribute them evenly without crushing them.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. Dust the top with powdered sugar before serving if desired, and enjoy!

Notes

You can use fresh or frozen berries; if using frozen, do not thaw them before adding to maintain texture and prevent excess moisture.
This cake pairs wonderfully with whipped cream or vanilla ice cream for an extra indulgent treat.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend suitable for cakes.
To enhance flavor, you can add a teaspoon of lemon zest to the batter.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 19g
Sodium: 180mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg