🍓 Summer Berry Cake

A light, buttery vanilla cake topped with juicy summer berries and finished with a dusting of powdered sugar. This simple cake is perfect for brunch, afternoon tea, or a fresh summer dessert.

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Prep Time

• Prep: 20 minutes
• Bake: 40–45 minutes
• Cool: 20 minutes
• Total: About 1 hour 25 minutes

Servings

8–10 servings

Ingredients

Cake

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ¾ cup (180 ml) whole milk
• 2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, and blackberries)
• 1 tablespoon all-purpose flour (for tossing the berries)

Topping

• 1 tablespoon coarse sugar or granulated sugar
• Powdered sugar, for dusting
• Fresh mint leaves (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in the eggs one at a time, then add the vanilla and almond extract (if using).
5. Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
6. Toss the berries with 1 tablespoon flour to help prevent them from sinking, then gently fold about half into the batter.
7. Spread the batter evenly in the prepared pan and scatter the remaining berries over the top. Sprinkle with the coarse sugar.
8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar and garnish with mint leaves before serving.

Optional Lemon Glaze

Whisk together:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

Drizzle over the cooled cake for a bright citrus finish.

Serving Suggestions

• Serve with freshly whipped cream.
• Add a scoop of vanilla ice cream.
• Pair with Greek yogurt for breakfast or brunch.
• Enjoy with iced tea, coffee, or sparkling lemonade.

Storage

• Room Temperature: Up to 2 days, covered.
• Refrigerator: Up to 5 days in an airtight container.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Tips

• Use ripe, firm berries for the best texture.
• Pat washed berries dry before adding them to the batter to avoid excess moisture.
• Frozen berries can be used without thawing; toss them with flour first and expect to add 5–10 minutes to the baking time.
• Avoid overmixing the batter to keep the cake soft and tender