Red White and Blue Berry Cake

A mouthwatering scene unfolds as the aroma of freshly baked cake fills the kitchen, inviting everyone to gather around. This delightful Red White and Blue Berry Cake embodies the essence of summer celebrations, taking about 1 hour from start to finish. The cake’s fluffy texture, contrasted with the burst of fresh berries, makes it a crowd-pleaser at any gathering.

This recipe is perfect for anyone looking to add a festive touch to their dessert table, especially during holidays like the Fourth of July. It’s a great choice for a potluck or family gathering. You can make the cake ahead of time and store it, ensuring a convenient treat when you need it.

Why You’ll Love This Recipe

• The cake is light and fluffy, thanks to whipped butter and sour cream.
• Fresh blueberries and raspberries provide a vibrant and tangy surprise in every bite.
• Topping with whipped cream creates a luscious finish that enhances the flavors.
• This cake is easy to make yet stunning enough for any occasion.

What You’ll Need

Gather the following ingredients to create this delightful cake.

For the Cake

• 1/2 cup salted butter, softened to room temperature (4 ounces)
• 1 ¼ cup granulated sugar, divided (250 grams)
• 2 large eggs
• 1 teaspoon vanilla extract (5 grams)
• 1 1/3 cup all-purpose flour (174 grams)
• 1 ¼ teaspoons baking powder (5 grams)
• ¼ teaspoons salt
• ½ cup full-fat sour cream (4 ounces)

For the Berries

• 1 cup fresh blueberries
• 1 cup fresh raspberries

For Serving

• Whipped cream
• More fresh berries

Use unsalted butter for a less salty flavor.

Substitutions & Swaps

• Sour cream can be replaced with plain yogurt.
• Fresh berries can be swapped for frozen berries.
• Vanilla extract works well as a substitute with vanilla bean paste.

How to Make It

Follow these steps to create your beautiful cake.

Preheat oven

Preheat the oven to 350ºF. Spray a 9-inch round cake pan with cooking spray and set aside.

Mix butter and sugar

In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, about five minutes.

Add eggs and vanilla

Add the eggs, one at a time, beating well after each addition. Then, beat in the vanilla.

Combine dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Mix ingredients

Gradually add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture. Beat just until combined after each addition.

Fold in berries

Gently fold in the fresh blueberries and raspberries using a rubber spatula. Spread the batter in the prepared cake pan.

Sprinkle sugar

Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.

Bake the cake

Bake for 35-40 minutes, until the top is crackly and lightly browned, and the center still jiggles just a bit.

Cool and serve

Let the cake cool completely in the pan. Slice and serve the cake from the pan, topped with whipped cream and more fresh blueberries and raspberries.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, wrap tightly for up to 3 months.
Reheat: microwave slices for 10-15 seconds.

Tips for Best Results

• Ensure the butter is at room temperature for easy whipping.
• Don’t overmix the batter after adding the flour to maintain fluffiness.
• Allow the cake to cool completely before slicing for cleaner cuts.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an indulgent treat.
• Pair it with fresh lemonade for a refreshing summer dessert.
• Perfect for picnics or barbecues as a festive and colorful centerpiece.