Fresh Summer Berry Cake

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, softened
  • 1/2 cup + 2 Tbsp granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 cup berry mix (raspberries, blueberries and blackberries)

Preheat the oven to 350 F. Line a 9 inch spring form pan with parchment paper. Set aside.

In medium dish combine flour, cornstarch, baking powder and salt. In a separate dish put butter and ½ cup of sugar and mix with an electric mixer, medium speed until it becomes light and fluffy.

Add one egg at a time, vanilla extract and sour cream and mix until well combined.

Then, add dry ingredients and mix at minimum speed until you get fine dough. Separate 1/3 of berries and leave aside.

Gently fold berries into batter with a spatula, do not beat in.

Spread the dough in the already prepared spring form pan.

Sprinkle with the rest 1/3 of berries and 2 spoons of sugar. Bake for 35-40 min or until toothpick inserted in the center of the cake comes out clean.

Leave in the spring form pan to cool for a couple of minutes, and then transfer to a wire rack to cool completely.


  • 2 cup berry mix (raspberries, blueberries and blackberries)
  • 2 Tbsp sugar

Put berry mix and sugar in a food processor and puree until smooth. Remove the seeds, using sieve.

Serve with whipped topping and fresh berry sauce.

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