Description
This simple berry cake is loaded with fresh blueberries and strawberries and has the most delicious crackly sugar top. This moist cake is made with Greek yogurt and fresh fruit, making it a great breakfast or brunch treat, but you can also enjoy it as an afternoon snack, or treat at the end of the day.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup milk
- 1/3 cup Greek yogurt (or sour cream)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled, rinsed and quartered
- 1/2 cup mixed berries
For on top
- 3 tablespoons granulated sugar
Instructions
1. Preheat oven to 350F. Line the bottom of a 9-inch round cake pan with parchment paper. Spray the sides with nonstick cooking spray.
2. In a large bowl, add butter, sugar, eggs, vanilla extract, milk and Greek yogurt (or sour cream). Whisk to combine.
3. Add in sifted flour, salt, baking powder and baking soda. Mix with a wooden spoon or spatula, just until combined.
4. Fold in the blueberries and quartered strawberries.
5. Pour the batter into the prepared cake pan. Sprinkle the top with 3 tablespoons granulated sugar.
6. Bake in preheated oven for 40-45 minutes, tenting with aluminum foil at 25 minutes so that the top doesn’t get too dark. Bake until a toothpick inserted into the center comes out clean.
7. Set pan on wire cooling rack. Allow to cool in pan until completely cool.
8. Place a plate on top of the cake pan. Hold the top plate in place and flip the cake pan over to flip the cake out of the cake pan. Grab another plate and place on the bottom of the cake. Holding onto both plates, flip the cake over so that the cake is now facing upright with the sugar crusted top facing up. Before serving you can sprinkle a bit more sugar on top of the cake.
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American