Summer Berry Cake
A delightful cake filled with juicy strawberries, blueberries, and raspberries, perfect for summer gatherings and celebrations.
Ingredients
Cake Ingredients
- 1.5 cups All-purpose flour For the cake's fluffy texture.
- 1.5 teaspoons Baking powder Provides lift.
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt Enhances flavors.
- 1/2 cup Unsalted butter Should be softened.
- 3/4 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract Aromatic addition.
- 1/2 cup Sour cream or plain Greek yogurt Keeps the cake moist.
- 2 tablespoons Milk For the batter.
Berry Topping
- 1 cup Fresh strawberries, hulled and halved
- 3/4 cup Blueberries
- 3/4 cup Fresh raspberries
- 1 tablespoon Flour To prevent berries from sinking.
- 2 tablespoons Turbinado sugar Optional, for topping.
For Serving
- Powdered sugar For dusting the cake.
- Fresh mint leaves For garnish.
- Whipped cream or vanilla ice cream Optional, for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- Toss the mixed berries gently with 1 tablespoon of flour and set aside.
- In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.
Batter Preparation
- In another large bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract.
- Gradually mix in half of the dry ingredients, then add in the sour cream and milk.
- Mix until just combined, then fold in the remaining dry ingredients until just incorporated.
Baking
- Gently fold in the floured berries and pour the batter into the prepared cake pan.
- Sprinkle with turbinado sugar if desired. Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Serving
- Dust the cooled cake with powdered sugar and garnish with extra berries or mint leaves.
- Serve with whipped cream or vanilla ice cream.
Notes
For a fresh twist, consider adding citrus zest or try using a gluten-free baking blend. Store in an airtight container up to 3 days or refrigerate for a week. For freezing, wrap tightly in plastic wrap and then aluminum foil.