Berry Cake is an easy homemade cake recipe that’s bursting with fresh berries and a hint of lemon. Top with fresh whipped cream and every forkful is a sweet delight.
This cake batter comes together in just minutes. Lemon zest adds a bright citrus flavor to our homemade Berry Cake.
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Berry Cake
Fresh berries fill every forkful of this tender moist cake. I made this easy cake recipe with fresh blueberries and fresh raspberries.
You can use only blueberries or only raspberries, if you prefer.
You can even make this vanilla berry cake recipe with fresh blackberries or chopped fresh strawberries.
This simple berry cake recipe is an ideal dessert that everyone will love and is also a delicious fruit filled cake that’s delicious to serve for brunch.
Buttermilk gives this one layer cake its tender crumb.
But don’t worry if you don’t have buttermilk. It’s easy enough to make your own buttermilk at home. Just scroll down for directions.
Serve this very berry cake with fresh whipped cream on top of the cake, and even more berries too, for a delightful dessert.
Oh and I also love topping each cake slice with a scoop of vanilla ice cream. Now we're talking!
So go ahead and bake this delicious Berry Cake. You’re going to love how easy it is to make and how scrumptious it tastes! Happy baking!
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How to make a mixed berry cake
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 400°F. Spray an 8-inch round pan with cooking spray. Line the bottom of the cake pan with parchment paper.
- In a mixing bowl combine flour, baking powder, baking soda and salt; set aside.
- Beat the butter and 2/3 cup sugar in a large mixing bowl until light and fluffy, about 3 minutes.
- Beat in egg and vanilla.
- Add the dry ingredients and buttermilk and beat until blended.
- Gently stir in 1 cup berries and lemon zest.
- Transfer cake batter to the prepared pan.
- Top with the remaining ½ cup berries and sprinkle with the remaining 2 Tablespoons sugar.
- Bake in a preheated oven for 25 minutes or until golden and a toothpick inserted in the center comes out clean.
- Let stand 10 minutes in the cake pan.
- Remove the cake from pan and transfer to a wire rack and cool completely.
- Beat heavy whipping cream to soft peaks and spoon the whipped cream on top of the cake, if desired.
How to make buttermilk
Don’t have buttermilk on hand but want to make this cake?
No worries, just add 1 teaspoon vinegar or lemon juice to ½ cup milk and let stand until a buttermilk texture forms, about 5 minutes.
Equipment
Swirls of Flavor Recipe Tips
- Parchment paper helps the cake to release from the cake pan so don’t omit that step in the recipe.
- You can toss the berries in 1 Tablespoon flour before stirring into the batter to help the berries stay suspended in the cake batter and not sink to the bottom.
- This cake will also taste delicious with a confectioners sugar glaze. Just combine 1 cup confectioners sugar with 1 Tablespoon milk and drizzle over the cake. Add more confectioners sugar if you prefer a thicker glaze.
- You can double the recipe to make a second cake layer. Spread whipped cream between the two cake layers!
Substitutions
- Substitute blackberries for the blueberries and/or the raspberries
- You can replace the raspberries with additional blueberries and make a blueberry cake
- You can also replace the blueberries with additional raspberries to make a raspberry cake
- You can make this cake in an 8-inch square cake pan in place of the 8-inch round cake pan
Storage
- Wrap this very berry cake in plastic wrap or aluminum foil.
- You can also store the cake in an airtight container.
- Cake will stay fresh for 2-3 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Recipes With Berries
- Blueberry Scones
- Raspberry Lemon Mug Cake
- Blueberry Cookies With Lemon Glaze from Honey B's Kitchen
Ingredients for berry cake recipe
- flour
- baking powder
- baking soda
- salt
- butter
- sugar
- vanilla extract
- lemon zest
- egg
- buttermilk
- fresh raspberries and/or blueberries
- whipped cream, optional
Berry Cake
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Equipment
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 Tablespoons salted butter , softened
- 2/3 cup plus 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 egg
- ½ cup buttermilk
- 1 1/2 cups fresh raspberries and/or blueberries
- whipped cream serving suggestion
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Instructions
- Preheat oven to 400°F. Spray the bottom and sides of an 8 -inch round cake pan with cooking spray. Line the bottom of the cake pan with parchment paper.
- In a mixing bowl combine flour, baking powder, baking soda and salt; set aside.
- Beat the butter and 2/3 cup sugar in a large mixing bowl until light and fluffy, about 3 minutes.
- Beat in egg and vanilla.
- Add flour mixture and buttermilk and beat until blended.
- Stir in 1 cup berries and lemon zest.
- Spoon into prepared pan.
- Top with the remaining ½ cup berries and sprinkle with the remaining 2 Tablespoons sugar.
- Bake 25 minutes or until golden and a toothpick inserted in center comes out clean.
- Let stand 10 minutes in the cake pan.
- Remove the cake from pan and transfer to a wire cooling rack and cool completely.
- Top with whipped cream, if desired.
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