A fresh, vibrant summer dessert with a soft, moist, buttery cake base packed with fresh berries!
Easy Triple Berry Cake Recipe
One of my very favorite people happens to be one of the most thoughtful. We took a caravan of Pathfinders to Wyoming for the Pathfinder Camporee last summer – it was the trip of a lifetime! Wyoming has wild sunflowers like we have dandelions! They are so beautiful!
He brought a few home with him to try and propagate them. All but one died. He recently gave me the living one knowing how much I love them! I WAS THRILLED!! I am anxiously waiting for it to bloom!
As a thank you, I gave him this Triple Berry Cake! He & his wife loved it so I am confident you will, too! If you have fresh berries to use up, try making Strawberry Shortcake, Easy Blueberry Crisp, or Raspberry Coffee Cake!
What You’ll Need:
- 1/2 cup Butter, Softened
- 1 + 1/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/3 cup Flour
- 1 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Sour Cream
- 1 cup Blueberries, Fresh
- 1 cup Raspberries, Fresh
How to Make a Triple Berry Cake
- Preheat oven to 350 degrees. Spray a 9″ round pan with non-stick spray and set aside.
- In a large bowl, cream together 1/2 cup softened butter and 1 cup sugar until creamy.
- Beat in 2 eggs. Then add in 1 tsp vanilla.
- In a separate bowl, whisk together 1 1/3 cup flour, 1 1/4 tsp baking powder, and 1/4 tsp salt. Gradually beat the mixture into the creamed butter and sugar, alternately with 1/2 cup sour cream, beginning and ending with the flour mixture. Beat until just combined after each addition.
- Gently fold in 1 cup fresh blueberries and 1 cup fresh raspberries.
- Spread the batter evenly into the prepared pan.
- Sprinkle remaining 1/4 cup sugar evenly over the top of the cake batter.
- Bake for 35-40 minutes, until the top is crackly and lightly browned. The center should still jiggle just a little bit.
- Let the cake cool completely in the pan.
More Cake:
- Blueberry Zucchini Cake
- The Best Chocolate Bundt Cake
- Pineapple Orange Cake
- Cinnamon Zucchini Cake
- Rhubarb Cake with Butter Sauce
- Rhubarb Breakfast Cake
- Cinnabon Cinnamon Roll Cake
- Cream Puff Cake
- Pumpkin Cake
- Apple Cider Donut Cake
- Caramel Apple Poke Cake
- Strawberry Jello Pudding Poke Cake
- Banana Cake
- Cranberry Pumpkin Cake
- Best Carrot Cake
- Cinnamon Roll Poke Cake
Triple Berry Cake
Triple Berry Cake, a fresh, vibrant summer dessert with a soft, moist, buttery cake base packed with fresh berries!
Ingredients
- 1/2 cup Butter, Softened
- 1 + 1/4 cup Sugar
- 2 Eggs
- 1 tsp Vanilla
- 1 1/3 cup Flour
- 1 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Sour Cream
- 1 cup Blueberries, Fresh
- 1 cup Raspberries, Fresh
Instructions
- Preheat oven to 350 degrees. Spray a 9" round pan with non-stick spray and set aside.
- In a large bowl, cream together butter and 1 cup sugar until creamy.
- Beat in eggs. Then add in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually beat the mixture into the cream butter and sugar, alternately with sour cream, beginning and ending with the flour mixture. Beat until just combined after each addition.
- Gently fold in fresh berries.
- Spread the batter evenly into the prepared pan.
- Sprinkle remaining 1/4 cup sugar evenly over the top of the cake batter.
- Bake for 35-40 minutes, until the top is crackly and lightly browned. The center should still jiggle just a little bit.
- Let the cake cool completely in the pan.
