Red White and Blue Berry Cake

A vibrant mix of blueberries and raspberries nestled in a fluffy cake makes every slice of this dessert a celebration. The Red White and Blue Berry Cake is not only a visual delight but also a delicious treat that can be ready in just over an hour. The combination of soft butter, sweet fruits, and a dash of sour cream ensures a perfect balance of flavors and textures, making this cake utterly irresistible.

This recipe is perfect for summer gatherings, Fourth of July picnics, or any occasion that calls for a touch of sweetness. It can be made ahead of time, allowing you to store leftovers in the fridge for a few days of delightful snacking.

Why You’ll Love This Recipe

• The cake is incredibly moist thanks to the sour cream.
• It features a beautiful contrast of colors and flavors.
• The fresh berries add a burst of natural sweetness.
• It’s easy to prepare and serves a crowd perfectly.

What You’ll Need

This delightful cake requires fresh ingredients for the best flavor.

For the Cake

• 8 tbsp unsalted butter, softened
• 1 1/4 cups granulated sugar, divided
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup full-fat sour cream
• 1 cup fresh blueberries, drained well
• 1 cup fresh raspberries, drained well

For Serving

• Whipped cream
• More fresh berries

Use low-fat sour cream for a lighter option.

Substitutions & Swaps

• Use a plant-based butter for dairy-free.
• Substitute Greek yogurt for sour cream.
• Replace regular sugar with coconut sugar.
• Use frozen berries if fresh are unavailable.

How to Make It

Follow these steps for a delicious cake in no time!

Preheat the Oven

Preheat your oven to 350 degrees. 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 sugar until pale and fluffy, about 2 to 5 minutes. You can use a hand mixer if you don’t have a stand mixer.

Add Eggs and Vanilla

Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla extract until fully combined.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, and beat just until all combined.

Fold in the Berries

Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula until evenly distributed. Spread the batter into the prepared cake pan.

Sprinkle with Sugar

Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter, enhancing the sweetness of the final product.

Bake the Cake

Bake in the preheated oven for about 40 minutes, or until the top is crackly and lightly browned and the center feels firm to the touch.

Cool and Serve

Let the cake cool completely in the pan. Slice and serve directly from the pan. Top each cake slice with whipped cream and additional fresh blueberries and raspberries.

How to Store It

Fridge: Store covered for up to 4 days.
Freezer: Yes, wrap tightly for longer storage.
Reheat: Microwave slices for about 15-20 seconds.

Tips for Best Results

• Ensure your butter is at room temperature for easy creaming.
• Don’t overmix the batter after adding the flour to keep the cake light.
• Use fresh, high-quality berries for optimal flavor.
• Let the cake cool completely to maintain its structure.

Serving Suggestions

• Serve at a picnic or barbecue with friends.
• Enjoy as a festive dessert during holidays.
• Pair it with a scoop of vanilla ice cream for extra decadence.