Red White and Blue Berry Cake

Indulging in a slice of homemade cake can evoke warm memories and delicious flavors. This Red White and Blue Berry Cake is a stunning dessert that features a moist, buttery cake studded with fresh blueberries and raspberries. It takes about an hour to prepare and bake, and one reason it works so well is the combination of sour cream and whipped butter, resulting in a tender crumb.

This recipe is perfect for summer gatherings, barbecues, or any festive occasion. It’s also a great make-ahead option since it stays moist for a couple of days when stored properly.

Why You’ll Love This Recipe

• The cake has a light and fluffy texture that melts in your mouth.
• The beautiful colors of the fresh berries make it visually stunning.
• It’s easy to prepare with just a few simple steps.
• The whipped cream topping adds a luxurious touch to each slice.

What You’ll Need

Gather these ingredients for a delightful cake:

For the Cake

• 1/2 cup salted butter, softened to room temperature
• 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

For Serving

• Whipped cream
• More fresh berries

Use unsalted butter if desired; adjust salt accordingly.

Substitutions & Swaps

• Sour cream can be replaced with Greek yogurt.
• Use frozen berries in off-season.
• Swap vanilla extract for almond extract for a different flavor.

How to Make It

Follow these steps for a delicious cake.

Preheat the Oven

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

Cream the Butter and Sugar

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

Beat in Eggs and Vanilla

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

Combine Dry Ingredients

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

Mix Ingredients Alternately

Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, beating 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.

Top with Sugar

Sprinkle the remaining 1/4 cup of granulated 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 directly from the pan. Top each slice with whipped cream and additional fresh berries.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, the texture may change.
Reheat: use the microwave for 10-15 seconds until warm.

Tips for Best Results

• Ensure the butter is truly softened for easy creaming.
• Use fresh berries for the best flavor and texture.
• Don’t overmix the batter to maintain a light cake crumb.

Serving Suggestions

• Serve this cake at summer picnics for a festive touch.
• Pair it with lemon curd for a zesty contrast.
• Enjoy with a scoop of vanilla ice cream for a delightful dessert.