My mixed berry cake is light, simple, and always appropriate. Fresh berries folded into a fluffy buttermilk batter is the perfect summer snack cake. Have it for breakfast if you want to!
Strawberry Buttermilk Cake is one of my most popular spring and summer cakes and this mixed berry cake is a shameless ripoff. But can you blame me? This simple cake is a delicious example of what we do best here. It’s moist (from buttermilk and sour cream, but you can use also use yogurt) and it’s just bursting with those berries that are finally at their peak again. Finally. Hint: this red white and blueberry cake would be perfect for Memorial Day and 4th of July!
I’m so happy with how this version came out – what do mixed berries bring to the party? Well, color, of course, and a more complex set of flavors than strawberries alone. But the real benefit is that extra tartness that the other berries add to the cake. So good. (Did I mention I’ve also made this cake with peaches? See Peaches and Cream Cake)
table of contents
ingredients for mixed berry cake
This cake calls for simple ingredients and is all about the flavor of fresh summer berries. Use whatever looks good, you can’t go wrong!
- butter
- lately I’ve been baking with salted butter, and adding the extra salt in the recipe. Use unsalted if you prefer.
- sugar
- one of the little perks of this cake is the sugar topping that bakes up nice and crunchy.
- flour
- baking powder
- salt
- eggs
- vanilla extract & almond extract ~ I love the combination of vanilla and almond, but you can use just one or the other if you prefer
- sour cream
- buttermilk
- mixed berries ~ I used a combination of strawberries, raspberries, and blueberries, but you can also use blackberries or any other berry you like.
baking tips for mixed berry cake
- Creaming the butter and sugar for several minutes ensures a fluffy texture to the cake. Be sure to scrape down the bowl a couple of times while you’re at it.
- Slice strawberries but leave smaller berries whole. If using large blackberries, slice them in half.
- Be very gentle as you’re folding the berries into the batter so you don’t break them up too much.
- I like to press some additional berries into the surface of the cake so it looks prettier after baking. Next time I might try to do a starburst pattern!
- Don’t skip the layer of sugar on the surface of the batter ~ it bakes up to a really nice thin crunchy layer on the cake.
- I use a springform pan so I can release the cake for presenting and slicing. This mixed berry cake is too delicate to flip out of a regular cake pan. You can bake this in a regular cake or pie plate, just plan to serve it right from the pan.
- This recipe is a good base for different fruits. If you’re lucky enough to have some unusual berries like black raspberries, gooseberries, or currants, try them out!
storage and freezing
Store your mixed berry cake at room temperature, loosely covered with foil or under a cake dome. It will last a few days but will have the best texture the day it’s made. It can be frozen after it has cooled off completely.
more berrylicious bakes
As we gear up for berry picking season it’s nice to have options…
Mixed Berry Buttermilk Cake
Equipment
- 9 inch spring form pan
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus 2 Tbsp for sprinkling on top before baking
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk*
- 2 1/2 cups mixed fresh berries (I used chopped strawberries, blueberries, and raspberries), plus a few extra berries for the top of the cake before baking, if desired.
Instructions
- Preheat oven to 350F.
- Lightly spray a 9 inch spring form pan. Note: you can also use a 9 inch cake pan or even a cast iron skillet.
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, and then beat in the vanilla and almond extracts.
- Stir the sour cream and buttermilk together to blend, and then add the flour to the mixing bowl alternately with the sour cream/milk, beginning and ending with the flour. Mix until combined, but don't over mix.
- Fold in the berries gently and turn the batter into the prepared pan. Smooth out the top. I like to press a few extra berries into the surface of the cake for a pretty appearance. Then sprinkle evenly with the extra 2 tablespoons of sugar.
- Bake for about 50 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool on a rack. The cake can be served warm or at room temperature.
- Store leftovers at room temperature for up to 2 days.
Notes
- Use probiotic drinkable yogurt, this has the same consistency as buttermilk and has a similar cultured flavor. Use the leftover for smoothies, with granola, or just drink it up!
- Add a tablespoon of lemon juice per cup of plain milk. Stir together and let stand at room temperature for 10-15 minutes.
- Use plain yogurt, thinned down a bit with water if it’s thick.
I love this recipe. I actually used Blackberries. Blueberries and Raspberries. It turned out great. I even shared the recipe with a couple of friends. I will definitely make this again!!/
Thanks for the review Gwen, glad it worked out so well for you.