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BEST Berry Cake
5 from 6 votes

BEST Berry Cake

Berry Cake is a moist butter cake with folded-in mixed berries, topped with fluffy whipped cream and a delish berry sauce. It's mildly sweet and perfect for celebrating the 4th of July, or as a coffee cake all year round. 

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 12 slices
Calories: 473 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE BERRY CAKE BATTER
  • 2 ⅔ cups all-purpose flour use GF all purpose flour if needed
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter unsalted
  • 1 ½ cups granulated sugar plus 2 tablespoon for mixing with the berries
  • 3 egg large
  • 2 teaspoon vanilla extract pure
  • 2 cups buttermilk
  • 2 cups mixed berries fresh or frozen
FOR THE BERRY SAUCE
  • 2 cups blueberries fresh or frozen
  • 4 tablespoon water
  • 4 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1 ½ teaspoon cornstarch
FOR THE TOPPING
  • 8 ounces Whipped Cream
  • 1 cup strawberry quartered, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 350 F. Grease a 13 x 9-inch baking pan well with cooking spray and line with parchment paper. Reserve.
  2. Sift flour, baking powder, baking soda, and salt in a medium bowl; set aside. Using an electric mixer with the paddle attachment, cream butter, and 1 ½ cups sugar on medium speed for 3-5 minutes or until light and fluffy.
  3. Then, add eggs, one at a time, beating after each addition just until the yolk disappears. Do not overbeat! Mix in vanilla. With the mixer on low, add half of the flour mixture, then all the buttermilk, and finish with the remaining flour mixture, beating until just combined.
  4. Scrape down the bowl with a spatula, mixing well. It's a thick batter. Spread the batter into the prepared pan.  In a separate bowl, mix berries with 2 tablespoon sugar. Spoon onto the batter and give them a light push down. They will sink ½ way into the batter as the cake bakes.   
  5. Bake berry cake batter for 45 minutes on the middle rack, or until golden and a toothpick inserted close to the center comes out almost clean. Let the cake cool for 10-15 minutes in the pan on a rack.
  6. Meanwhile, prepare the berry sauce. In a medium pan, mix 1 cup blueberries, 2 tablespoon water, 4 tablespoon sugar, and 1 tablespoon lemon juice over medium heat. Cook, stirring until blueberries start to burst, about 3 minutes.
  7. Whisk cornstarch with 2 tablespoon water and stir it into the berry mixture. Bring to a boil until the mixture thickens. Remove from heat and stir in 1 cup more blueberries. Let cool.  
  8. If not serving berry cake right away, cover cooled cake and store at room temp. Cover and store blueberry sauce in the fridge. Right before serving, top cake with whipped cream and then with blueberry sauce and fresh strawberries. Garnish with fresh mint or as desired.   

Notes

  • To make a gluten-free version of this berry cake, use a GF all-purpose flour.

Nutrition Information

Calories 473kcal (24%) Carbohydrates 63g (21%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 14g (70%) Cholesterol 100mg (33%) Sodium 213mg (9%) Potassium 246mg (5%) Fiber 2g (8%) Sugar 38g (76%) Vitamin A 755IU (15%) Vitamin C 10.6mg (12%) Calcium 113mg (11%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 473

% Daily Value*

Calories 473kcal 24%
Carbohydrates 63g 21%
Protein 7g 14%
Fat 22g 34%
Saturated Fat 14g 70%
Cholesterol 100mg 33%
Sodium 213mg 9%
Potassium 246mg 5%
Fiber 2g 8%
Sugar 38g 76%
Vitamin A 755IU 15%
Vitamin C 10.6mg 12%
Calcium 113mg 11%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.