This easy mixed berry snack cake is made with lemon and yogurt and is good any time of day! All you need is a springform pan or deep dish pie pan.
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Who could resist this mixed berry cake, a perfect little snack cake just winking up at you from the table? It's deceptively easy to make, perfect any time you need a little treat. (Let's be honest, we always need a little treat!)
I never have milk in the house so I used yogurt here, which adds a richness and tang to the batter. I also added lemon juice and lemon zest, because berries always want those two things to bring out their sweetness. The result is a moist, lemony cake that has sugared berries exploding with peak flavor on top.
It's perfect for potlucks, with an afternoon cup of tea, or my favorite—have it for breakfast!
Ingredients
- Strawberries and blueberries: You can use both, you can use one or the other, you can even use different berries!
- Sugar: Some for the cake batter and some for scattering on top of the berries.
- Unsalted butter
- Plain Greek yogurt: Full fat or low fat, either will work.
- Lemon juice and zest: This gives the cake batter such good flavor and aroma and really brings out the sweetness of the berries.
- Egg
- Vanilla extract
- Flour
- Baking Powder
- Salt
How to make it
Adapted from Smitten Kitchen's strawberry summer cake.
Preheat the oven to 350 degrees F.
Butter a 9-inch springform pan, line it with parchment paper, and butter the paper as well. (You can also use a 9-inch deep dish pie pan. Butter it, but you don't need parchment.)
Core the strawberries and slice in half with a small paring knife.
Use a microplane grater to zest the lemon. Then juice it.
Whisk together the dry ingredients in a large mixing bowl.
Use a hand mixer to cream together the butter and 1 cup of sugar for about 3 minutes. See tips below.
Then add lemon juice and zest, yogurt, egg, and vanilla and stir to combine.
Gradually add the dry ingredients in about three batches. Make sure to fully incorporate ingredients, but don't over mix. Stop the mixer as soon as everything is combined.
Transfer the cake batter to the prepared pan. Use an offset spatula to spread it evenly to the edges.
Place the strawberries cut-side down on top of the batter, then fill in with the blueberries all over the top of the cake. Some of the berries will be stacked on top of each other and that is okay. Scatter the berries with the reserved 2 tablespoons of sugar.
Bake for 10 minutes at 350, then turn the heat down to 325 and bake for another 50-60 minutes until a tester inserted into the center of the cake comes comes out clean.
Allow to cool completely on a wire rack.
Tips
- There is a high sugar to butter ratio, so when creaming the butter and sugar it will not get particularly creamy or fluffy, as it might with other cake batters or cookies.
- This batter is quite thick. It has to be to support the fruit on top.
- For the sugar on top, you can use regular sugar or turbinado (raw) sugar. The sugar is not there to get crispy, it's there to help the berries macerate a bit. I tried it both ways, and slightly preferred the turbinado sugar, but if you don't have any on hand, don't make a special trip, just use regular sugar.
- You can use a 9-inch springform pan or a 9-inch deep dish pie pan. If using the pie pan you won't need the parchment paper when prepping the pan.
- This cake is great for breakfast!!!!!
FAQs
How do you store mixed berry cake?
Store this cake at room temperature, loosely covered, for up to two days.
Can you use different berries?
Yes you can! This cake works well with all strawberries, or all blueberries, you can even switch to raspberries or blackberries. As long as you keep it to one pound of berries total, you're good.
Related recipes
Try these easy fruit-filled desserts!
- There's nothing better than an Easy Peach Crumble in the summer.
- This Apple Ricotta Cake is tender and moist, it's basically an apple upside down cake.
Recipe
Mixed Berry Cake
Equipment
- 9-inch springform pan or 9-inch deep dish pie pan
Ingredients
- 1 ½ cups flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup + 2 tbsp sugar divided
- 6 tablespoon unsalted butter room temperature
- 1 egg room temperature
- ½ cup greek yogurt room temperature, full-fat or low fat
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- zest of one lemon
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line it with parchment paper, and butter the paper as well. (You can also use a 9-inch deep dish pie pan. Butter it, but you don't need parchment.)
- Core the strawberries and slice in half with a small paring knife. Use a microplane grater to zest the lemon, then juice it.
- Whisk together the dry ingredients in a large mixing bowl.
- Use a hand mixer to cream together the butter and 1 cup of sugar for about 3 minutes. See note below.
- Then add lemon juice and zest, yogurt, egg, and vanilla and stir to combine.
- Gradually add the dry ingredients in about three batches. Make sure to fully incorporate ingredients, but don't over mix. Stop the mixer as soon as everything is combined. Transfer the cake batter to the prepared pan. Use an offset spatula to spread it evenly to the edges
- Place the strawberries cut-side down on top of the batter, then fill in with the blueberries all over the top of the cake. Some of the berries will be stacked on top of each other and that is okay. Scatter the berries with the reserved 2 tablespoons of sugar.
- Bake for 10 minutes at 350, then turn the heat down to 325 and bake for another 50-60 minutes until a tester inserted into the center of the cake comes comes out clean. Allow to cool completely on a wire rack before removing from the springform pan.
Notes
- There is a high sugar to butter ratio, so when creaming the butter and sugar it will not get particularly creamy or fluffy, as it might with other cake batters or cookies.
- This batter is quite thick. It has to be to support the fruit on top.
- For the sugar on top, you can use regular sugar or turbinado (raw) sugar. The sugar is not there to get crispy, it's there to help the berries macerate a bit. I tried it both ways, and slightly preferred the turbinado sugar, but if you don't have any on hand, don't make a special trip, just use regular sugar.
- You can use a 9-inch springform pan or a 9-inch deep dish pie pan. If using the pie pan you won't need the parchment paper when prepping the pan.
- This cake is great for breakfast!!!!!
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