Summer Berry Cake

How to Make Summer Berry Cake

1. 1

   Step 1: Preheat and prepare pan

   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment, tapping out excess flour so the cake releases easily.
   
2. 2

   Step 2: Whisk dry ingredients

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set the dry mix aside while you prepare the wet ingredients.

   For this step

   • 2 cupsAll-purpose flour
   • 2 teaspoonsBaking powder
   • 1/2 teaspoonSalt
   
3. 3

   Step 3: Cream, then combine wet and dry

   Using a stand mixer or hand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, scraping the bowl between additions. With the mixer on low, alternately add the dry flour mixture and the buttermilk in three additions (dry–wet–dry), mixing just until combined after each; avoid overmixing to keep the cake tender.

   For this step

   • 1/2 cupUnsalted butter, softened
   • 3/4 cupGranulated sugar
   • 2 largeLarge eggs
   • 1/2 cupButtermilk
   
4. 4

   Step 4: Coat berries and fold into batter

   Place the mixed berries in a small bowl and gently toss with 1 tablespoon of the reserved flour from step 2 (this helps prevent sinking). Fold the berries into the batter gently, leaving some whole for texture.

   For this step

   • 1 1/2 cupsMixed summer berries (strawberries, blueberries, raspberries), fresh or thawed
   
5. 5

   Step 5: Bake until golden and set

   Spread the batter evenly in the prepared pan and smooth the top. Bake in the preheated oven for 35–45 minutes, or until the top is golden and a toothpick inserted into the center (avoiding berries) comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely before glazing.
   
6. 6

   Step 6: Make lemon glaze and slice

   Whisk the powdered sugar with the fresh lemon juice until smooth; add a teaspoon of water if needed to reach a pourable consistency. Drizzle the glaze over the cooled cake, letting it run down the sides, then let it set for 10 minutes. Slice into 8 equal slices to serve.

   For this step

   • 1 cupPowdered sugar (for glaze)
   • 2 tablespoonsFresh lemon juice (for glaze)
   

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment, tapping out excess flour so the cake releases easily.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set the dry mix aside while you prepare the wet ingredients.
3. Using a stand mixer or hand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, scraping the bowl between additions. With the mixer on low, alternately add the dry flour mixture and the buttermilk in three additions (dry–wet–dry), mixing just until combined after each; avoid overmixing to keep the cake tender.
4. Place the mixed berries in a small bowl and gently toss with 1 tablespoon of the reserved flour from step 2 (this helps prevent sinking). Fold the berries into the batter gently, leaving some whole for texture.
5. Spread the batter evenly in the prepared pan and smooth the top. Bake in the preheated oven for 35–45 minutes, or until the top is golden and a toothpick inserted into the center (avoiding berries) comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely before glazing.
6. Whisk the powdered sugar with the fresh lemon juice until smooth; add a teaspoon of water if needed to reach a pourable consistency. Drizzle the glaze over the cooled cake, letting it run down the sides, then let it set for 10 minutes. Slice into 8 equal slices to serve.