Blueberry and Raspberry Cake
Bursting with the vibrant flavors of fresh blueberries and raspberries, this Blueberry and Raspberry Cake is a showstopper dessert that's as beautiful as it is delicious. Featuring a buttery, tender crumb and the perfect balance of sweetness and tartness, this cake is ideal for celebrations, brunches, or simply as a delightful treat to enjoy with your favorite cup of tea. The recipe combines a classic vanilla-infused batter and juicy berries folded in to create a moist cake that bakes up golden and irresistible. Finished with a delicate dusting of powdered sugar, it’s a simple yet elegant dessert that highlights the natural beauty of summer berries. Plus, with just 15 minutes of prep time, it’s a breeze to whip up for any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Milk
- 1 cup Blueberries
- 1 cup Raspberries
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Lower the mixer speed and alternately add the dry ingredients and milk to the wet ingredients, starting with the dry and ending with the milk. Mix until just combined, making sure not to overmix.
Gently fold in the blueberries and raspberries using a spatula, being careful not to crush the berries.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 449.3 g | 163% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 245.5 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 396 mg | 30% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
