This simple and easy to make Berry Cake is buttery, oh-so-delicate and loaded with all the bright flavors of the berries.
( This post has been updated with new photos and an improved recipe. The original post was March 2019. If you like the old recipe, just send me a message and I will send that one to you).
I love a combination of berries in my smoothies. One quick blend of it with some almond milk, bananas, and a handful of spinach gives me a feel-good boost any time of the day.
Berries in a cake is another story. In this Easy Berry Cake, berries get an indulgent edge as they get mixed in a buttery, sweet cake batter. Bright flavors meet richness. Fruity notes meet milky.
This is one of my favorite ways to incorporate berries into a baked dessert. It is so simple and easy. I can make it anytime I want. One bowl and basically, dump, stir and bake. One of my favorite things to do if I want a baked good without much fuss.
Plus, no cake decorating is required. The colorful berries do all the aesthetics.
Easy Berry Cake: Tips and Pointers
- You can use either fresh or frozen berries here. I used a mix of fresh blueberries and raspberries. If you are using strawberries and blackberries, chop them up into small bits. If using frozen, thaw and drain well.
- If the berries are too tart, you can sprinkle a little bit more than the recommended sprinkling sugar in the recipe.
- Or if you want, you can sprinkle more sugar right after baking. You can’t just sprinkle too much before you bake as the cake top can burn quickly from too much sugar.
Easy Berry Cake: The Process
Beat together the melted butter and sugar using a hand whisk. Beat in the milk, egg and vanilla. Stir in the flour mixture ( flour, baking powder and salt). Do not overmix. Only stir just until incorporated.
Gentle fold in half the berries mixture into the batter. Then pour and scrape it into an 8-inch baking dish. Place the remaining berries on top, evenly spaced and in a single layer. Lastly, sprinkle the remaining sugar on top.
Bake the cake at 350 F for 40 minutes, or until the cake is set. Easy, isn’t it?
For breakfast, or as a snack, I don’t get tired of it. If you want it to be more indulgent, top it with whipped cream or ice cream. It is a little slice of heaven, every time.
More Easy Baking:
- Blueberry Muffins
- Cornbread Muffins
- Blueberry Cobbler
- Banana Chocolate Chip Cake with Oatmeal Crumbs
- Chocolate Banana Bread
- Chocolate Chip Loaf Bread
- Salted Caramel Scones
- Honey Scones with Sweet Calamansi Glaze
- Lemon Loaf Cake
- Easy Berry Tart
Easy Berry Cake
This simple and easy-to-make Berry Cake is buttery, oh-so-delicate and loaded with all the bright flavors of the berries.
Ingredients
- 1 stick melted butter (113 grams)
- 3/4 cup sugar ( plus 1/2 tablespoon extra)
- 1 large egg
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 Ā¼ cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Ā¼ cup mixed berries ( blueberry and raspberries)
Instructions
- Preheat the oven to 350 F. Brush an 8-inch square baking dish with melted butter. In a bowl, whisk together flour, salt and baking powder. Set this aside.
- In a large mixing bowl, beat together melted butter and 3/4 cup sugar using a hand whisk. Then beat in the egg, milk, and vanilla extract. Beat just until the ingredients are combined.
- Add the flour mixture and using a spatula or a whisk, incorporate the ingredients gently. Fold in half of the berries to the batter gently, then pour it into the prepared baking dish.
- Top the batter with the remaining berries, placing them in a single layer over the cake. Sprinkle the reserved sugar all over the top. Bake the berry cake at 350 F for 40 minutes, or until a toothpick tester comes out clean.
- Serve the cake warm, topped with ice cream if desired. To store leftovers, cover the cake and place it in the fridge for up to 3 days.
Nutrition Information:
Yield: 8 Serving Size: one 4 inch square sliceAmount Per Serving: Calories: 277Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 245mgCarbohydrates: 37gFiber: 1gSugar: 21gProtein: 4g
Hello! If I double the recipe and put the mixture in a larger vessel, will it work? Should I change the temperature or time? Thanks!
Hello Shelley! You may need to increase baking time.
hey! could you use frozen strawberries for this?
Yes, you can š
Are you sure these quantities are correct? This made a very liquid batter that was still wibblynin the center after an hour and the cake itself was more like an oily crumble. Tastes good but seems like way too much liquid to flour.
It was the same for me, but my mistake was that the dish I cooked was too deep, it should have been a shallow dish
this cake was perfect, although my hubby insisted on ice cream with it. Love the recipe, love yoga!
Hello fellow yogi! I love the ice cream idea!
I tried this and unfortunately the fruit allllll melted and went to centre and the bottom.. but the top and the crust were good and the bottom was cooked as well. It did still taste great but do you know why the fruit got all mushy and merged all to the middle and melted throughout the cake? I would like to perfect this recipe. Thanks!
Hi Kristina! I would have to look into this. I am sorry you had trouble.