BEST Berry Cake
Equipment
- mixer
Ingredients
FOR THE BERRY CAKE BATTER
- 2 ⅔ cups all purpose flour
use GF all purpose flour if needed - 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 ½ cups granulated sugar plus 2 tablespoon for mixing with the berries
- 3 eggs large
- 2 teaspoon pure vanilla extract
- 2 cups buttermilk
- 2 cups mixed berries fresh or frozen
FOR THE BERRY SAUCE
- 2 cups blueberries fresh or frozen
- 4 tablespoon water
- 4 tablespoon sugar
- 1 tablespoon lemon juice
- 1 ½ teaspoon cornstarch
FOR THE TOPPING
- 8 ounces whipped cream
- 1 cup fresh strawberries quartered
Instructions
- Preheat oven to 350 F. Grease a 13 x 9-inch baking pan well with cooking spray and line with parchment paper. Reserve.
- Sift flour, baking powder, baking soda, and salt in a medium bowl; set aside. Using an electric mixer with the paddle attachment, cream butter, and 1 ½ cups sugar on medium speed for 3-5 minutes or until light and fluffy.
- Then, add eggs, one at a time, beating after each addition just until the yolk disappears. Do not overbeat! Mix in vanilla. With the mixer on low, add half of the flour mixture, then all the buttermilk, and finish with the remaining flour mixture, beating until just combined.
- Scrape down the bowl with a spatula, mixing well. It's a thick batter. Spread the batter into the prepared pan. In a separate bowl, mix berries with 2 tablespoon sugar. Spoon onto the batter and give them a light push down. They will sink ½ way into the batter as the cake bakes.
- Bake berry cake batter for 45 minutes on the middle rack, or until golden and a toothpick inserted close to the center comes out almost clean. Let the cake cool for 10-15 minutes in the pan on a rack.
- Meanwhile, prepare the berry sauce. In a medium pan, mix 1 cup blueberries, 2 tablespoon water, 4 tablespoon sugar, and 1 tablespoon lemon juice over medium heat. Cook, stirring until blueberries start to burst, about 3 minutes.
- Whisk cornstarch with 2 tablespoon water and stir it into the berry mixture. Bring to a boil until the mixture thickens. Remove from heat and stir in 1 cup more blueberries. Let cool.
- If not serving berry cake right away, cover cooled cake and store at room temp. Cover and store blueberry sauce in the fridge. Right before serving, top cake with whipped cream and then with blueberry sauce and fresh strawberries. Garnish with fresh mint or as desired.
Recipe Notes
Nutrition
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