Last Berries of Summer Cake

By Giulia Melucci
August 30, 2009
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Author Notes: Okay, I can't help it, I like fruit best when it's baked into a cake. I've been making quite a few cakes with fruit these past few weeks that I've been staying at a rented house on a lake with my family. The pans and ingredients I have to work with are limited, thus my recent contributions have been somewhat similar. I apologize for that. Tomorrow I go home where I will cook the way I usually do. That means lots of grilled fish and vegetables--and spaghetti! Can't wait!Giulia Melucci

Serves: 8

  • 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, melted and cooled slightly
  • 1/2 cup sour cream
  • 2 eggs, slightly beaten
  • zest of one lemon
  • powdered sugar for dusting
  1. Preheat oven to 350 degrees. Generously grease a nine-inch cake pan
  2. Wash berries, hull and quarter strawberries.
  3. Mix dry ingredients in a large bowl, add wet ingredients, gently fold in berries and lemon zest. Spread batter into prepared pan.
  4. Bake for 45 - 50 minutes, until top of cake is springy to the touch and a cake tester emerges clean. Cool in pan for 10 minutes. Invert onto plate to cool completely. Serve with a dusting of powdered sugar and a side of whipped cream or ice cream.

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