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–+ servings
Side view of unsliced berry cake on a white cake stand and topped with Chantilly Cream.
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Anytime Berry Cake Recipe

This easy Berry Cake recipe is a red, white, and blue cake filled with summer blueberries and raspberries, hints of fresh lemon, and a buttery, tender crumb you'll fall in love with.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 10 servings
Calories: 264kcal
Author: Stephanie Wilson

Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar plus 2 tablespoons
  • 1 lemon zested and 1 tablespoon juice
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries

Instructions

  • Preheat the oven to 350℉ and coat a 9-inch round cake pan (or springform pan) with cooking spray and set aside.
  • Cream the butter, 1 cup sugar, and lemon zest together using a stand mixer or with an electric mixer until the batter is very pale in color and fluffy in texture; about 5 minutes.
  • Add the eggs, one at time, and mix until incorporated after each egg. Then beat in the vanilla and 1 tablespoon lemon juice.
  • In a bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the batter until just combined.
  • Gently fold in the berries using a rubber spatula until just combined and transfer to the prepared cake pan. Bake for 35-40 minutes, or until lightly browned and a toothpick inserted in the middle comes out mostly clean.
  • Let the cake cool in the pan before slicing and serving. To serve, top with whipped cream and additional fresh berries, or dusted with powdered sugar.

Notes

  1. Gluten-free flour: You can use 1-to-1 gluten-free flour instead of all-purpose flour in this recipe. Use the same measurements.
  2. Dairy-free milk: You can substitute an unsweetened alternative non-dairy milk, like almond or oat milk, in this recipe. 
  3. Chantilly Cream: Combine 1/2 cup heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. With an electric mixer, whip for 1 and 1/2 minutes for soft peaks. 
  4. Garnishing ideas: Chantilly cream or whipped topping, like Cool Whip, powdered sugar, fresh berries, and/or edible flowers.
  5. Storing the cake: When loosely covered, this cake can be stored at room temperature for up to 2 days. 

Nutrition

Calories: 264kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 273mg | Potassium: 103mg | Fiber: 2g | Sugar: 23g | Vitamin A: 377IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg