Summer Berry Cake
A delightful dessert bursting with fresh fruits, offering a tender crumb and vibrant flavors, perfect for summer gatherings.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Contributes a soft, tender crumb.
- 1.5 tsp baking powder Essential for elevating lift.
- 0.25 tsp baking soda Adds an extra boost to the cake’s rise.
- 0.25 tsp salt Enhances overall flavors.
- 1 tbsp flour For tossing with berries to prevent sinking.
Wet Ingredients
- 0.5 cups unsalted butter, softened Provides a rich and creamy base.
- 0.75 cups granulated sugar For sweetness and caramelization.
- 2 large eggs Adding moisture and structure.
- 1 tsp vanilla extract Infuses the batter with flavor.
- 0.5 cups sour cream or plain Greek yogurt Contributes tanginess and moisture.
- 2 tbsp milk Ensures a smooth batter consistency.
Fresh Fruits
- 1 cup fresh strawberries, hulled and halved Juicy and sweet for bursts of flavor.
- 0.75 cups fresh blueberries Plump and tangy to balance sweetness.
- 0.75 cups fresh raspberries Tart and vibrant for color.
Toppings
- 2 tbsp turbinado sugar or granulated sugar (optional) For a crunchy top.
- powdered sugar for dusting Adds an elegant finish.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan and line it with parchment paper if desired.
- In a small bowl, toss the berries gently with 1 tablespoon of flour and set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside while preparing the wet ingredients.
Mixing
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix half of the dry ingredients into the butter mix on low speed until combined. Gradually add the sour cream and milk; then stir in the rest of the dry ingredients until just combined. Be careful not to overmix.
Baking
- Gently fold the floured berries into the batter. Pour the batter into the prepared pan and smooth the top.
- Optional: sprinkle the top with turbinado sugar before baking.
- Bake for approximately 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Serving
- Dust the cooled cake lightly with powdered sugar and garnish with extra berries or mint. Serve plain or with whipped cream or vanilla ice cream.
Notes
Use room temperature ingredients for even mixing and optimal rise. Check the cake a few minutes before the timer goes off as all ovens vary.