Introduction
Have you ever wondered what culinary magic happens when sweet strawberries and plump blueberries collide in a single, irresistible cake? Summer desserts are all about capturing fresh, vibrant flavors, and this strawberry blueberry cake recipe promises to transform your ordinary baking experience into an extraordinary taste adventure. With a perfect balance of fruity sweetness and moist texture, this cake isn’t just a dessert—it’s a celebration of seasonal abundance.
Ingredients List
Gather these premium ingredients to create your summer dessert masterpiece:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup fresh strawberries, diced
- 1 cup fresh blueberries
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
Timing
Prepare to invest just 90 minutes in creating this delectable dessert—a mere 25 minutes of preparation and 65 minutes of baking time. Compared to traditional layer cakes, this recipe offers a streamlined approach that delivers maximum flavor with minimal effort.
Step-by-Step Instructions
Step 1: Prepare Ingredients
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. Pro tip: Gently toss your berries in a tablespoon of flour to prevent them from sinking during baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents and prevents clumping.
Step 3: Cream Butter and Sugar
Using an electric mixer, cream butter and sugar until light and fluffy—approximately 3-4 minutes. This step is crucial for creating a tender cake texture.
Step 4: Add Wet Ingredients
Incorporate eggs one at a time, then mix in sour cream and vanilla extract. The sour cream adds moisture and richness to your strawberry blueberry cake recipe.
Step 5: Combine and Fold
Gradually add dry ingredients to the wet mixture, mixing until just combined. Gently fold in strawberries and blueberries, being careful not to overmix.
Step 6: Bake to Perfection
Pour batter into prepared pan and bake for 60-65 minutes. Test doneness by inserting a toothpick—it should come out clean with a few moist crumbs.
Nutritional Information
Per slice (1/8 of cake):
Calories: 320
Protein: 5g
Fat: 15g
Carbohydrates: 42g
Healthier Alternatives for the Recipe
For a lighter version, consider these substitutions:
- Replace butter with Greek yogurt
- Use whole wheat flour
- Reduce sugar by ¼ cup and add stevia
- Use alternative gluten-free flour blends
Serving Suggestions
Elevate your strawberry blueberry cake with:
- A dollop of whipped cream
- Vanilla bean ice cream
- Fresh mint leaves
- Dusting of powdered sugar
Common Mistakes to Avoid
- Overmixing Batter: Stop mixing when ingredients are just combined to maintain cake’s tenderness
- Incorrect Oven Temperature: Always preheat and use an oven thermometer for accuracy
- Not Testing Doneness: Always use the toothpick test
Storing Tips for the Recipe
Store cake covered at room temperature for 2-3 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices wrapped in plastic for up to 2 months.
Conclusion
Your ultimate summer strawberry blueberry cake recipe is ready to impress! Whether you’re hosting a backyard barbecue or enjoying a quiet afternoon, this cake promises to be a crowd-pleaser.
FAQs
Can I use frozen berries?
Yes, but thaw and drain excess moisture to prevent soggy cake.
How can I make this cake gluten-free?
Use a 1:1 gluten-free baking flour and ensure other ingredients are gluten-free certified.
Can I add other fruits?
Absolutely! Raspberries or peaches work wonderfully with this base recipe.