Berry Cake

This simple berry cake is loaded with fresh or frozen mixed berries and has the most delicious crackly sugar top. The berries are tossed in a cinnamon sugar mixture, then fresh lemon juice is squeezed over the berry mixture, which brightens the flavors of the berries and balances the sweetness. The berries are folded into the cake batter and granulated sugar is sprinkled on top. As the cake bakes, the sugar on top creates a crackly, caramelized sugar crust that adds a delicious contrast of texture with the ultra soft and fluffy cake. Enjoy this cake as a breakfast or brunch treat, or as a dessert. Either way, it’s delicious!

There’s nothing I love more during the summertime than picking fresh ripe berries at our local orchard. Freshly picked summertime fruit just tastes so much better. And I think it’s a combination of the memories made while picking the fruit and just the fact that the fruit is so fresh.

Well, with the upcoming 4th of July, and the fact that I had both ripe blueberries and strawberries ready to be used, I decided to make a breakfast cake that in my opinion would make a delicious breakfast or brunch treat for your 4th of July, or really any day during the summer months.

The cake is simple to make. It has an incredibly soft, tender crumb and of course it is loaded with ripe, juicy blueberries and strawberries. I love the added natural sweetness from the berries. Then, the cake is sprinkled with sugar before baking, which gives it a beautiful and tasty crackly sugar top. Honestly this cake reminds me of a giant muffin, but in cake form. I made the cake with Greek yogurt, which helps give the cake a tender crumb and also adds some extra nutrition to the cake.

Here’s what you will love about this berry cake

• simple to make – this cake can be made in one bowl and only takes a couple minutes to mix together. Truly, anyone can make this cake!
• this berry cake makes a great breakfast or brunch treat – this cake is made with Greek yogurt which helps make a soft, tender crumb, while also adding nutrition to the cake.
• Versatile – if you want to substitute the blueberries and raspberries for another fruit, go for it! I think peach and blueberry would be a delicious combination!
• if you like muffins you will love this cake – this cake reminds me of a giant muffin with a crackly sugar top. The cake takes a bit longer to bake than muffins, but you don’t have to scoop the batter into individual muffin tins.

Here’s how to make this Berry Cake

Line the cake pan and preheat the oven

Line a 9-inch round cake pan with a circle of parchment paper on the bottom. This helps the cake release from the bottom of the pan after it is finished baking and cooling. Make sure you spray the sides of the pan with nonstick cooking spray so that the sides don’t get stuck.

I always preheat my oven before I even start measuring out ingredients. That way, the oven will have plenty of time to get up to the correct baking temperature. Preheat your oven to 350F.

Mix the wet ingredients

The wet ingredients for this berry cake include the vegetable oil, melted butter, eggs, milk, Greek yogurt (feel free to use sour cream if you have that on hand instead), vanilla extract and granulated sugar. Whisk to combine these ingredients.

Add in the sifted flour and dry ingredients

Sift in the flour, baking powder, baking soda and salt. Mix JUST until combined. Overmixing cake batter can lead to a tougher crumb texture.

Make the berry mixture

You can use fresh or frozen berries for this cake and feel free to use whatever combination of berries you want. I used a combination of blueberries, red and black raspberries. You can also use just a single berry. You all know how much I love blueberries in desserts, so I think using just blueberries in this would also be delicious!

Add the berries, cinnamon, sugar and flour to a bowl. Toss to combine. Squeeze lemon juice over the berries. The lemon juice helps to brighten the flavors in this cake.

Fold in the berries

Add in the berry mixutre. Folding in the berries simply means to use a wooden spoon or spatula and gently stir in the berries using a folding motion (sort of like a swooping motion from side to side), rather than a stirring motion.

To fold in the berries, take your wooden spoon or spatula at a 45-degree angle down one side of the bowl and under the batter, gently lifting it up and over the berries and batter on top. Repeat this motion until the berries have been incorporated.

This process allows for a gentler mix, which helps prevent the berries from getting mashed and also helps maintain the lighter texture of the batter.

Get ready to bake

Pour the batter into the prepared pan and sprinkle the top with granulated sugar.

Bake and cool

Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Place the cake pan on a wire cooling rack and allow to cool completely in cake pan.

Serve

To serve the cake, take a plate and place it on top of the cake pan. Invert the cake pan so that the cake comes out onto the plate. Remove the piece of parchment paper. At this point, the bottom of the cake is facing up.

Take another plate and place it on the bottom of the cake. Flip the cake over and onto the plate, so that the crackly sugar top is now facing up.

Before serving, you may sprinkle a touch more granulated sugar on top.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 5 days. You may also freeze the cake in a freezer safe container for up to 3 months.

FAQ

Can I use frozen berries?

Yes, you definitely can! Just add the berries frozen to the batter. Don’t thaw the berries before using them, because it will make the cake soggy.

Can I substitute the blueberries and strawberries for other fruit?

Feel free to use any fruit you would like in this cake. I personally think peaches and blueberries would be a delicious combination!

Can I use dairy free milk?

You can use your favorite dairy or dairy free milk for this recipe.

Can I use gluten free flour?

Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend

Here are a few of my favorite summer treats

• Ice Cream Sandwiches (made with homemade no churn vanilla, blueberry or strawberry ice cream)
• Strawberry Shortcake Cake
• Lemon Sorbet
• No Bake Peanut Butter Pie
• Peach Cobbler Bars
• Berry Chantilly Cake

Let me know what you thought!

If you make this Berry Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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