Description

This delightful Berry Cake combines the fresh flavors of blueberries and raspberries in a moist, tender cake perfect for any occasion. Featuring a simple batter enriched with sour cream and butter, this recipe yields a sweet, fruity dessert with a lightly golden crust and juicy berry bursts in every bite. Ideal as a breakfast treat, afternoon snack, or dessert, this cake offers an inviting way to enjoy fresh summer berries.

Ingredients

Cake Batter

¾ cup granulated sugar
⅓ cup sour cream
⅓ cup melted unsalted butter
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour or gluten-free flour
½ tsp baking powder
½ tsp baking soda
Pinch of sea salt

Fruit and Topping

1 ¾ cups fresh blueberries and raspberries, divided
1 tbsp granulated sugar (for sprinkling)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch pie plate with nonstick cooking spray to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, combine ¾ cup granulated sugar, ⅓ cup sour cream, and ⅓ cup melted unsalted butter. Use an electric hand mixer to blend these ingredients until well combined.
Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon of vanilla extract until the mixture is smooth and uniform.
Incorporate Dry Ingredients: Add 1 ¼ cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and a pinch of sea salt to the wet mixture. Stir gently until just combined. The batter should be slightly thick.
Fold in Berries: Carefully fold 1 ½ cups of the fresh blueberries and raspberries into the batter without crushing the berries to retain their shape and juiciness.
Prepare for Baking: Transfer the batter evenly into the prepared pie plate. Sprinkle the remaining ¼ cup of berries and 1 tablespoon of granulated sugar evenly on top of the batter for added sweetness and texture.
Bake the Cake: Place the pie plate in the preheated oven and bake for 35 to 40 minutes. The cake is ready when the edges turn lightly golden and a toothpick inserted into the center comes out with moist crumbs.
Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pie plate before slicing and serving to ensure clean cuts and the best texture.

Notes

Use fresh, ripe berries for the best flavor and texture.
Be gentle when folding in berries to avoid crushing them and turning the batter purple.
Allow the cake to cool fully before slicing to help it set and maintain its shape.
You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.