Get the Recipe: Berry Cake
This berry cake is soft, light, fresh and deliciously sweet! It comes together quickly and easily. Only one mixing bowl and a handful of pantry staple ingredients. This cake is great for Easter, Mother's Day, gender reveal parties, Fourth of July, birthdays or regular rainy days!
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
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Heavily spray a 9 inch pie plate with nonstick spray.
- In a large mixing bowl, add granulated sugar, sour cream and melted butter. Use an electric hand mixer to mix.
- Then, add in egg and vanilla. Mix to combine.
- Add in flour, baking powder, baking soda and sea salt. Stir to combine. Batter will be slightly thick.
- Very gently fold in 1 ½ cups of the fresh berries. Try not to crush berries.
- Transfer batter to the sprayed pie plate. Sprinkle the remaining berries and 1 tablespoon of sugar on top.
- Bake for 35 to 40 minutes or until edges are lightly golden and toothpick inserted comes out with moist crumbs.
- Finally, remove from oven. Allow cake to fully cool before slicing and serving.
Notes
- Both regular all purpose flour and gluten free 1 to 1 flour can be used. For these photos, I used gluten free flour.
- The cake batter will be pretty thick.
- Try to not crush the berries. Crushed berries will add streaks to the cake. This will still taste great but may look funky!
- To test doneness, insert toothpick into cake. If it comes out with only some moist crumbs, remove from oven.
- Allow cake to cool before slicing.
- Store covered at room temperature for up to 3 days.
- Freeze for up to 1 month if needed.
Calories: 259kcal, Carbohydrates: 40g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 164mg, Potassium: 58mg, Fiber: 1g, Sugar: 24g, Vitamin A: 327IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg