Berry Cake

Name: Berry Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: ¾ cup granulated sugar; ⅓ cup sour cream; ⅓ cup melted unsalted butter; 1 egg; 1 tsp vanilla extract; 1 ¼ cups flour (all purpose or gluten free flour); ½ tsp baking powder; ½ tsp baking soda; pinch sea salt; 1 ¾ cups fresh blueberries and raspberries; 1 tbsp granulated sugar (to sprinkle)

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by Addison LaBonte March 3, 2023

This berry cake is light, fresh, sweet and great for any occasion! This quick and easy cake takes under 1 hour total. Everything is made in one mixing bowl. Only a handful of pantry staple ingredients required. The berries add natural sweetness and freshness to this vanilla cake. It is perfectly sweet and delicious!

Why You’ll Love This Recipe

This berry cake is light and fresh.
It takes only 10 minutes of prep time.
All in all, this cake takes under an hour.
The blueberries and raspberries add the best flavor.
This cake is great any time of the year.
It is especially great for Easter, Mother’s Day, family parties, July 4th, and back to school.
Only one mixing bowl needed.
No need for frosting! If you want, add a layer of frosting on top.
No need for assembly or tricky layers.
This recipe can be made with gluten free flour. In addition, it is naturally nut free.
Check out this Brownie Cake or this Gluten Free Chocolate Cake for a chocolate favorite!

Ingredients & Substitutions

These are the main ingredients and substitutions for berry cake. Scroll down to the recipe card for full ingredients list and instructions.

Granulated sugar adds sweetness. I have not tried this recipe using a low carb or Keto sweetener.

Sour cream adds moisture. In addition, it adds the very slightest tangy flavor.

Melted butter also adds moisture. Feel free to use dairy free butter if needed.

Only one egg needed. Do not replace with a vegan egg replacement. For an eggless cake, try this Vegan Pound Cake.

Vanilla extract adds a tasty homemade flavor.

Both regular all purpose flour and gluten free flour can be used. Do not use almond flour, oat flour or another alternative flour.

Both baking powder and baking soda help leaven this cake. Overall, it does not rise much.

Add in a pinch of sea salt. If you only have salted butter, feel free to omit.

Fresh blueberries and raspberries add freshness and sweetness. In addition, they add a pop of flavor and color! If desired, use chopped strawberries or blackberries. I do not recommend using frozen berries or previously frozen berries. They contain too much water.

Lastly, sprinkle some sugar on top before baking.

Taste & Texture

This homemade berry cake tastes like vanilla cake with blueberries and raspberries. It is sweet without being overly sweet. Feel free to add some whipped cream or frosting on top.

The texture is soft, fluffy and moist. The berries add a pop of juice.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Generously spray a 9 inch pie plate with nonstick spray.

Step 2

In a large mixing bowl, add granulated sugar, sour cream and melted butter. Use an electric hand mixer to mix.

Step 3

Then, add in egg and vanilla. Mix to combine.

Step 4

Add in flour, baking powder, baking soda and sea salt. Stir to combine. Batter will be pretty thick.

Step 5

Very gently fold in 1 ½ cups of the fresh berries. Be careful not to crush berries.

Step 6

Transfer batter to the sprayed pie plate. Sprinkle the remaining berries and 1 tablespoon of sugar on top.

Step 7

Bake for 35 to 40 minutes or until edges are lightly golden and toothpick inserted comes out with moist crumbs.

Step 8

Finally, remove from oven. Allow berry cake to fully cool before slicing and serving.

Expert Tips & Tricks

Carefully measure all ingredients.

Use either all purpose flour or gluten free flour. Do not replace with another flour.

The cake batter is relatively thick.

Wash and completely pat dry the berries.

Be careful when adding in the berries. If the berries are crushed, they will create streaks in the cake. This still tastes great, but creates an interesting look.

To test if cake is done, insert toothpick into middle of cake. If it comes out with moist crumbs, remove from oven.

In addition, the edges of the cake will start to turn lightly golden.

Allow this cake to cool before slicing into.

How to Serve & Store

Serve berry cake once cooled.

Top with whipped cream, vanilla ice cream or a chocolate drizzle. Try this Butter Pecan Ice Cream for the ultimate dessert!

This cake also pairs well with a berry compote. Or, serve alongside this Lemon Poppy Seed Cake!

Store covered at room temperature for up to 3 days.

Freeze for 1 month if needed.

Frequently Asked Questions

Can you use frozen berries in a cake?

Typically frozen berries add too much moisture to cake. I highly recommend using fresh berries.

Is it gluten free?

Use gluten free flour to keep this recipe gluten free.

Can I add frosting?

Yes! Vanilla, buttercream or cream cheese frosting would be delicious.

Can I bake this in a loaf pan?

Sure! Line a bread loaf pan with parchment paper. Make cake as written below. Bake for 35 to 45 minutes.

What pan should I bake it in?

Use a 9 inch pie plate or 9 inch springform pan for this recipe.

Can I make this into cupcakes?

Sure! Cupcakes will only need about 12 to 15 minutes in the oven.

Equipment Needed

Hand Mixer: This hand mixer is easy to use and conveniently sized. Great for baking cakes!

KitchenAid Stand Mixer: This heavy duty stand mixer is great for any baker.

Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.

Pyrex Glass Measuring Cups: Use these glass measuring cups for ingredients.

9 Inch Pie Plate: This pie plate is perfect for this cake recipe.

9 Inch Springform Pan: If desired, use a springform pan.