Fresh raspberries and blueberries pack this deliciously simple Blueberry Raspberry Cake with sugar topping. This is a perfect patriotic cake or July 4th breakfast idea. Serve with a dollop of whipped cream and berries. You may also love our raspberry coffee cake!
Blueberry Raspberry Cake
Summer means fresh berries and all things red white and blue! Today I have a simple Blueberry Raspberry Cake for you. This round cake makes just a small cake which is perfect when you have a small gathering and don’t want to be tempted with leftover dessert.
Cake with Fresh Berries
Adding fresh berries to cakes makes a homemade cake more moist because juices from the berries bake into the cake. You get delicious fruit flavor, a pretty presentation and a wonderful texture!
Cake with Frozen Fruit
This cake works best with fresh fruit. If you decide to use frozen fruit, I would allow the berries to thaw, then drain them well before adding them to the batter. Please know that if you use frozen fruit, the color from the berries will spread throughout the cake so the cake itself will not be as white in texture.
This easy berry cake makes a perfect patriotic or July 4th cake because of the red and blue berries baked inside. You can serve this cake with a dollop of white whipped cream or vanilla ice cream for a beautiful red, white and blue dessert.
Sugar Topping on Cake
What do I love most about this cake? Ok…besides the berries. 🙂 I LOVE the sugar topping that bakes on top of this cake. A little extra sprinkle of sugar makes the cake look pretty and adds a touch of sweetness. Extra sugar never hurt anyone, right?!
Other Blueberry Cake Recipes
Tools to Make This Cake
- KitchenAid Stand Mixer: The best mixer for cakes, cookies and frostings!
- Beater Blade with Scraper: The best invention ever!
- 9” Round Cake Pan: These are my favorite pans!
Blueberry Raspberry Cake
- 1/2 cup unsalted butter (softened)
- 1 ¼ cup granulated sugar (divided)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ cup full-fat sour cream
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Plus whipped cream and more fresh berries for serving (optional)
- Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
- 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 the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
- In a medium 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, beating just until combined after each addition.
- Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake 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.
- Let the cake cool completely in the pan and slice and serve the cake from the pan.
- Top each cake slice with whipped cream and more fresh blueberries and raspberries.