Summer Berry Cake

Bursting with vibrant berries and kissed with a hint of citrus, this Summer Berry Cake is the perfect dessert to celebrate the sunny season. Light, moist, and beautifully colorful, it’s a delightful way to use fresh seasonal fruit. Whether you’re hosting a picnic, brunch, or backyard BBQ, this cake will be the star of the table.

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Why You’ll Love This Recipe
Fresh & Fruity – Loaded with strawberries, blueberries, and raspberries.
Moist & Tender – Yogurt or sour cream adds incredible texture.
Simple Yet Impressive – Comes together easily, but looks bakery-quality.
Great for Any Occasion – A dessert that suits brunch, tea, or celebrations.
Customizable – Swap in your favorite berries or citrus zest.

Ingredients You’ll Need

For the Cake:
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp lemon zest
½ cup plain yogurt or sour cream
2 tbsp milk
1½ cups mixed berries (blueberries, raspberries, sliced strawberries)

For the Topping:
2 tbsp turbinado sugar (or granulated)
Extra berries for garnish
Powdered sugar for dusting (optional)

Tools You’ll Need
9-inch round cake pan or springform pan
Mixing bowls
Electric mixer or hand whisk
Rubber spatula
Measuring cups and spoons
Zester or grater

Step-by-Step Instructions

Step 1: Prep and Preheat
Preheat oven to 350°F (175°C).
Grease and line a 9-inch round cake pan with parchment paper.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and lemon zest.

Step 4: Combine Wet and Dry
Add the dry ingredients to the wet mixture in two parts, alternating with yogurt and milk.
Mix just until combined—do not overmix.
Gently fold in the berries using a spatula.

Step 5: Pour and Top
Pour batter into the prepared pan and smooth the top.
Sprinkle with turbinado sugar and a few extra berries.

Step 6: Bake
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Step 7: Finish and Serve
Once cool, dust with powdered sugar if desired.
Garnish with fresh berries and a sprig of mint for a decorative touch.
Slice and serve with whipped cream or a scoop of vanilla ice cream.

Tips for Best Results
Use Room Temperature Ingredients – They blend more smoothly for a better batter.
Don’t Overmix – This ensures the cake stays light and fluffy.
Fresh or Frozen Berries – Both work, but if using frozen, do not thaw beforehand.
Distribute Berries Evenly – Prevent them from sinking by lightly tossing in flour before folding in.

Serving Suggestions
Whipped Cream – Lightly sweetened, it pairs perfectly with the berry flavors.
Vanilla Ice Cream – A chilled contrast to the warm, soft cake.
Berry Coulis – Drizzle with blended berries and a touch of lemon juice.
Lemon Glaze – Mix powdered sugar and lemon juice for an extra citrusy finish.

How to Store & Reheat

Storing:
Room Temperature: Store covered for up to 2 days.
Refrigerate: Keeps well for up to 5 days in an airtight container.

Freezing:
Wrap slices or the whole cake tightly in plastic wrap and foil.
Freeze for up to 2 months. Thaw at room temperature before serving.

Reheating:
Microwave individual slices for 10-15 seconds for a just-baked feel.
Serve at room temperature for a soft, moist texture.

Frequently Asked Questions

1. Can I use other fruits?
   Yes! Peaches, cherries, or blackberries are great alternatives.
2. Can I make it gluten-free?
   Use a 1:1 gluten-free baking flour for a similar texture.
3. What’s the best pan to use?
   A springform pan makes removal easy, but a standard round cake pan works perfectly.
4. Can I make this ahead?
   Absolutely. Bake the day before and store covered at room temperature.
5. What yogurt should I use?
   Plain full-fat yogurt or Greek yogurt adds richness and moisture.

Final Thoughts
This Summer Berry Cake is everything you want in a seasonal dessert—fresh, light, and irresistibly flavorful. It’s easy enough for casual baking yet pretty enough for celebrations. Whether you’re enjoying it at brunch or serving it as a summer dessert centerpiece, it’s sure to become a go-to recipe for berry lovers.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 15 minutes
Baking Time: 45 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 280 | Protein: 4g | Carbohydrates: 35g | Fat: 14g | Fiber: 2g | Sodium: 190mg

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