Summer Berry Cake

The more I’ve baked, the more I’ve realized that desserts generally fall in to two categories. The first category is for fancy, involved desserts – layer cakes, soufflĂ©s, pavlovas – that are fun to trot out for a dinner party, holiday, or birthday, the sort of dessert you don’t come across every day and are best made during the weekend. The other category is for “one bowl,” every day desserts that are equally as good as their more elegant counterparts, but are quicker and easier to prepare. These desserts are perfect to make for unexpected guests, great with a cup of tea or coffee, and a convenient quick fix for a sugar craving.

As much as I love to make more complicated, elegant desserts (and I will be sharing these with you on the blog as well) I’ve noticed that I have mostly shared with you so far desserts that fall in to this “one bowl” category – like this coffee nutella cake, this brownie pie, and these blondies. This is because between work, seeing friends, and working on this blog, I find that these are the recipes that I myself have time to make – they allow me to still bake during the week without requiring too many ingredients, dirty dishes, or time. I imagine that most of our readers are also juggling work, family, and other commitments, so I prefer to share recipes that I know you are likely to make – you may not have time to whip up a layer cake from scratch after a day of work or school, but maybe mixing up the ingredients for blondies is more doable, and gives you a way to bake without using up too much energy.

The recipe I’m sharing with you today is just one of these recipes – a quick but delicious buttery vanilla cake that needs no frosting or glaze, as the blueberries and raspberries should be allowed to shine. It is a perfect cake for summer, when berries are at their best, and given the red white and blue colors, might be a nice for a Fourth of July picnic or barbecue. I made this cake last month when my friend Shannon came to visit from the States, figuring that she would be hungry when she arrived – it went over so well that we decided to photograph it and put the recipe on the blog. Note that you can also add 1 tsp of lemon zest to the batter if you want a lemony berry cake, or even a teaspoon of cinnamon; you can also use any combination of berries that you want.
Bon appetit!



1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1 ½  tablespoons sugar, divided
2 large eggs
1 ½ teaspoons vanilla extract
3/4 cup blueberries
3/4 cup raspberries


Preheat oven to 350°F. Lightly butter a 9 inch rectangular cake pan.
Whisk together the flour, baking powder, and salt. In a separate bowl using electric beaters, beat together the butter and the 3/4 cup sugar with an electric mixer until pale and fluffy. Add the eggs 1 at a time, beating well after each addition, then beat in the vanilla extract. On low speed, mix in flour mixture until just combined. Stir in the blueberries and raspberries.

Spread the batter evenly in pan. Sprinkle the remaining 1 ½  tablespoon sugar and sprinkle over the top of the cake. Bake until the cake is lightly browned on top and a toothpick inserted in the center comes out with moist crumbs attached, about 40-45 minutes. Serve the cake warm or room temperature with vanilla ice cream or whipped cream.

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