Blueberry and Raspberry Cake
Nothing says October like pumpkin, apples, and spices, right?
Wrong. Well, at least not for everyone. If you’re like me, who prefers a little tanginess to cakes, blueberries and raspberries are your go-to fresh ingredients. There’s no right or wrong season for baking with fresh berries—or frozen ones, for that matter.
With the long summer days behind us, I find myself drawn back to the kitchen, ready to experiment with new recipes. This is one I’ve tweaked to my liking. As you can see, it makes wonderful muffins, too! Just reduce the baking time to about 25 minutes.
On a rainy October afternoon, there’s nothing like curling up with a good book, a steaming cup of tea, and a slice of this cake still warm from the oven.
Blueberry and Raspberry Cake
🕓 Prep Time: 10 min ⏳ Cook Time: 40 min 🍪 Servings: 8
Ingredients:
- 4 ounces salted butter softened to room temperature
- 3/4 cups granulated sugar, plus 1/4 cup for topping
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- a small pinch of salt
- 4 ounces full-fat sour cream (low-fat sour cream may require longer baking times!)
- 5.5 ounces fresh blueberries
- 5 ounces fresh raspberries
Directions:
- Preheat oven to 350ºF. Spray a 9-inch square or round cake pan with cooking spray and set aside. To make it easier to remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.
- In the bowl of a stand mixer (or with a large bowl and hand mixer), whip together the butter and the 3/4 cup of sugar until pale and fluffy.
- Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
- In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing just until combined after each addition.
- Very gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
- Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit. A toothpick inserted in the center will have moist crumbs.
- Let the cake cool completely in the pan and then serve.
Notes:
If you use a smaller pan, it may take longer to bake! Also, using low fat/fat free sour cream may require a longer baking time.
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