Easy Triple Berry Cake with Fresh Berries
A simple, rustic cake that showcases fresh mixed berries in both the batter and as a topping. This tender, lightly sweet cake has a moist crumb from sour cream and butter, with bursts of juicy berries throughout. The berries on top caramelize slightly during baking, creating a beautiful rustic appearance. Perfect for summer gatherings, brunch, or as a casual dessert when fresh berries are at their peak. The cake bakes in a pie plate, making it easy to serve and giving it a homestyle charm.
Ingredients
- 1 ⅓ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use certified gluten-free flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup sugar
- 1 teaspoon sugar
- ⅓ cup butter, melted
- ⅓ cup sour cream
- 1 large egg, slightly beatenflax egg1:1veganeggs-free
Mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes
Full guide → - 1 teaspoon vanilla
- 1 ½ cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
- sweetened whipped cream(optional)
Instructions
- 1
Heat oven to 350°F and spray 9-inch glass pie plate with cooking spray
- 2
Mix flour, baking powder, baking soda and salt in small bowl and set aside
- 3
Beat sugar, melted butter and sour cream with whisk until well blended in large bowl
- 4
Beat in egg and vanilla
- 5
Stir in flour mixture until smooth
- 6
Stir in 1 cup of the berries
- 7
Spread batter in pie plate
- 8
Sprinkle remaining berries and sugar over top
- 9
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean
- 10
Cool 20 minutes before cutting into wedges
Tips
Use a mix of berries for the best flavor and color contrast - blueberries hold their shape while raspberries and strawberries add tartness
Don't overmix the batter once you add the flour to keep the cake tender
Toss berries lightly in a bit of flour before folding in to prevent them from sinking to the bottom
Good to Know
Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days
Can be made up to 1 day ahead - cover and store at room temperature
Serve at room temperature with whipped cream or vanilla ice cream
Common Mistakes
Don't overmix the batter to avoid a tough cake
Don't skip the cooling time or the cake will fall apart when cut
Use fresh berries for best results as frozen will release too much moisture
Substitutions
Dairy-Free Swaps
Vegan Options
Mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes
Full guide →Gluten-Free Swaps
Use certified gluten-free flour
General Alternatives
FAQ
Can I use frozen berries instead of fresh?
Fresh berries work best as frozen ones release too much moisture and can make the cake soggy. If using frozen, don't thaw them and toss in flour first.
What if I don't have a 9-inch pie plate?
You can use an 8-inch round cake pan or 9-inch square pan instead. Adjust baking time as needed, checking with a toothpick.
How long will this cake keep?
The cake stays fresh covered at room temperature for 2 days or refrigerated for up to 5 days. Best served within the first day.