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    Home » Recipes » Desserts » Mixed Berry Cake

    Mixed Berry Cake

    Published: Jul 8, 2022 · Modified: Jul 30, 2022 · by Debra with Leave a Comment · 1250 words. About 7 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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.

    A mixed berry snack cake on a pink plate next to another plate with a slice of the cake and a gold fork. A pink glass is in the upper right corner.

    This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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!

    Jump to:
    • Ingredients
    • How to make it
    • Tips
    • FAQs
    • Related recipes
    • Recipe
    Fresh strawberries, blueberries and lemons alongside small glass bowls of flour, sugar, yogurt, vanilla and other ingredients for cake batter.

    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.)

    Sliced strawberries and a paring knife on a wooden cutting board.

    Core the strawberries and slice in half with a small paring knife.

    A microplane grater with zest next to a bowl of lemon juice and two squeezed lemon halves.

    Use a microplane grater to zest the lemon. Then juice it.

    A whisk in a glass bowl of flour.

    Whisk together the dry ingredients in a large mixing bowl.

    A glass bowl of whipped butter and sugar with two mixer beaters in the upper left corner.

    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.

    A glass bowl of cake batter with a hand mixer sitting beside it.

    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.

    Mixed berry cake batter topped with berries and sugar in a springform pan.

    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.

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    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

    Top down view of a mixed berry cake on a pink plate.

    Mixed Berry Cake

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: mixed berry cake, snack cake
    Prep Time: 15 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 25 minutes
    Servings: 8
    Calories: 307kcal

    Equipment

    • 9-inch springform pan or 9-inch deep dish pie pan
    • mixing bowls
    • hand mixer
    • cutting board
    • paring knife
    • offset spatula
    • microplane grater

    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
    Prevent your screen from going dark

    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!!!!!
     
     
    This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 307kcal | Carbohydrates: 52g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 160mg | Potassium: 134mg | Fiber: 1g | Sugar: 34g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

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    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

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