Mixed Berry Cake

Course: Dessert

Cuisine: American

Keyword: mixed berry cake, snack cake

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings:

Calories: 307kcal

This easy mixed berry 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.

Print Recipe

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

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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