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.
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
- Blueberry Breakfast Cake
Easy Berry Cake
- 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 ¼ cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 ¼ cup mixed berries blueberry and raspberries
- 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.
- Recipe adapted from The Pioneer Woman’s Blackberry Cobbler.
- You can use frozen berries but make sure to thaw it well.
- Cut big chunks of fruit if needed.