Blueberry Blackberry Summer Cake
This easy Blueberry Blackberry Summer Cake is ridiculously moist, thick, fluffy, and soft! It’s chock-full of fresh berries and hints of lemon, and is dusted with a finishing sprinkle of powdered sugar. It can be served on its own, or topped with a scoop of vanilla ice cream. It’s a picture-perfect delicious dessert that the whole family will love while these berries are in season. It also makes for an excellent contribution to any summer potluck. The best part? It’s SO simple to make!
While this cake was created with dessert in mind, I highly recommend a slice for breakfast as well if you enjoy something sweet in the morning! It’s so darn tasty with a hot or iced coffee on the side.
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RECIPE NOTES:
MATERIALS
Cake Pan & Shape: I used a square 9×9 cake pan because that was what I had on hand, but as long as the pan is a metal material and a 9-inch size, you could go with a circle shape if you prefer. (I’ve included the pan that I used in the kitchen equipment list below for your reference on material, depth, etc.)
Parchment Paper: Parchment paper is a must for both easy cleanup as well as preventing the cake from sticking! Be sure to leave yourself enough extra on the sides to easily grab and cleanly lift the cake from the pan once cooled.
BAKING
Room Temperature Ingredients: As mentioned in the Ingredient Notes below, using room temperature ingredients (like the eggs and sour cream) is crucial for keeping the batter at the correct temperature and consistency!
Use Fresh Berries: This cake really does work best with fresh berries due to texture, temperature, and moisture differences! If you’re not a fan of blueberries or blackberries, or perhaps they aren’t available to you locally, feel free to experiment with other types of fresh berries!
Stir Gently: You want to be sure you’re not overmixing the batter. Like in most baking, being overly vigorous with mixing can cause the gluten to over-develop, which leads to a denser cake. Gentle motions will keep the crumb light and fluffy! (Additionally, you want to avoid crushing the fresh berries!)
Let The Cake Cool: As tempting as it can be to sneak a taste right after removing the cake from the oven, let the cake fully cool before enjoying! This will usually take a few hours, especially on hot days. It’s worth the wait for the intended taste and texture!
STORAGE
Best Enjoyed In The First 24 Hours: This cake definitely tastes its best within the first 24 hours! The texture is optimal before having to chill any leftovers. That being said, the leftovers are still absolutely delicious! See the proper storage instructions below.
Storage: Due to the quantity of fresh fruit in this recipe, I only recommend storing leftovers (airtight) at room temperature for approximately the first 24 hours. The high moisture content of this cake prevents long-term storage at typical summer temperatures. However, if your home, or the weather, is colder, you may be able to get away with it for longer…Probably at least 48 hours! Keep an eye on it. After 24 hours, simply move the cake to the refrigerator or freezer. Store the slices airtight, then let them come back to room temperature before enjoying. (If eaten directly from the fridge, they will be too dense.) Note that that powdered sugar topping will get absorbed into the cake over time.
INGREDIENT NOTES:
DRY INGREDIENTS
All-Purpose Flour: All-Purpose flour is the perfect neutral flour choice for this cake. I used an unbleached variety. (Measuring Tip: I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)
Cane Sugar: This is my preferred/tested type of granulated sugar to use.
Salt: Like in all cakes, a little bit of salt is necessary for the texture to develop correctly. I used sea salt, ground fine/medium. (Measuring Tip: Just use 1/4 tsp + 1/8 tsp to get to 3/8!)
Baking Powder: Baking powder ensures that the cake rises properly!
Lemon Zest: While this is not primarily a “lemon cake”, this background flavor is super important! It’s a fresh and delicious complement to the berry tastes, and it makes any bites with extra batter, and less berries, super flavorful. Don’t worry if you don’t have a zester, you can always use the fine side of a cheese grater! For shopping reference, I was able to obtain enough zest from 2 average-sized lemons.
To avoid any bitterness, take care to stay right on the surface of the lemon and avoid the pith (the white layer beneath the skin).
BERRIES
Blueberries & Blackberries: As stated in the Recipe Notes above, fresh berries are recommended over frozen due to texture, temperature, and moisture differences! If you want to try swapping one or both of the berry flavors (due to flavor preferences or availability issues), feel free to experiment with the fresh berry varieties that you love!
WET INGREDIENTS
Sour Cream: Just like the eggs, it’s a must that the sour cream is allowed to come to room temperature before beginning! If it’s still chilled from storage in the fridge, it will alter the consistency of the batter. This ingredient does wonders for added moisture. (Be sure to use a “full fat” variety!)
Eggs: Let your eggs fully come to room temperature! This will help them blend seamlessly into the batter without altering the consistency.
Vanilla Extract: The hint of vanilla ties the berry and lemon flavors together!
Unsalted Butter: The butter provides the perfect amount of richness in this cake while still leaving it light and fluffy.
Kitchen Equipment:
- A Zester / Grater
- Bowls (1 Small/Medium + 1 Large)
- Toothpicks
- A Cooling Rack
- A Sifter
Servings: 9
Ingredients:
- 2 Cups All-Purpose Flour
- 1 1/4 Cups Cane Sugar
- 3/8 Teaspoon Salt, I use sea salt, ground fine/medium
- 3 Teaspoons Baking Powder
- 2 Teaspoons Lemon Zest, packed
- 1 Cup + 1/4 Cup Blueberries, divided
- 1 Cup + 1/2 Cup Blackberries, divided
- 2/3 Cup Sour Cream, room temperature
- 2 Eggs, room temperature
- 2 Teaspoons Vanilla Extract
- 1/2 Cup Unsalted Butter, melted and cooled
TOPPING/GARNISH:
- Powdered Sugar, a sifted light sprinkle, to taste
TO SERVE:
- Vanilla Ice Cream, optional
Directions:
PREP
Let the eggs and sour cream come to room temperature
Line a 9-inch metal cake pan with parchment paper
BAKE
Preheat the oven to 350º
Zest the lemon, and set the zest aside
In a large bowl, add the flour, sugar, salt, and baking powder, and gently stir together until evenly combined
Stir in the lemon zest
Add the 1 Cup of blueberries and the 1 Cup of blackberries (lightly patted dry after washing) into the dry ingredients, and toss until well-coated (this will keep them buoyant in the batter!)
In a small/medium bowl, melt the butter in the microwave, and let cool for approximately 15-20 minutes (stirring occasionally to keep the consistency smooth)
Add the sour cream, eggs, vanilla, and melted/cooled butter into the large bowl, and gently stir everything together until the dry and wet ingredients have combined (taking care not to overmix)
Pour the batter into the prepared pan
Top with the additional 1/4 Cup of extra blueberries and the additional 1/2 Cup of extra blackberries
Bake for 45-50 minutes; The surface will be lightly golden, and a toothpick will come out mostly clean (a couple crumbs are okay)
Let the cake fully cool in the pan before removing (Once ready, just grab the parchment paper and very gently lift)
SERVE
Place a spoonful of powdered sugar into a sifter, and top the cake with a super light dusting (More can always be added later to taste if desired)
Slice, and enjoy on its own, or with a scoop of vanilla ice cream
[See storage instructions in the Recipe Notes above!]