Description
Indulge in the flavors of summer with this delightful Summer Berry Cake. A light and moist cake bursting with fresh strawberries, blueberries, and raspberries, topped with a hint of turbinado sugar for a perfect balance of sweetness.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Berries:
- 1 cup fresh strawberries (hulled and halved)
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Topping:
- 1 tbsp turbinado sugar (optional, for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- Mix dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine wet and dry: Gradually add dry ingredients to wet ingredients, alternating with milk.
- Add berries: Gently fold in half of the berries.
- Bake: Pour batter into the pan, top with remaining berries and turbinado sugar, then bake for 40–45 minutes.
- Cool and serve: Let the cake cool before transferring to a wire rack. Enjoy as-is or with whipped cream.
Notes
- This cake can be made with frozen berries without thawing them first.
- For a citrusy twist, add 1 tsp 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: 270
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
