This is a favorite cake that’s versatile and makes the most out of fresh summer berries. It’s quick to pull together with ingredients usually at hand – plus the fresh berries.
Truth be told, I go weak in the knees for pretty much berry-anything this time of year. Sure, bare-naked are fine, but I do love a dark chocolate dipped strawberry or raspberry; and don’t get me started on berry pies, tarts, muffins, and scones!
It is worth repeating here: this cake comes together quickly and with minimal fuss. With all ingredients at hand, you are just over an hour away from fresh-baked berry cake – including 40 minutes of baking time! And it’s a looker too, if I say so myself.
I often mix and match the fruit depending on what’s available, and since we’ve got the 4th of July upon us, this calls for blueberries and raspberries for a festive touch. This cake travels well, so it’s perfect for your summertime picnics, barbecues, or anytime a sweet tooth beckons.
The bonus here is red, white and blue applies to many occasions, flags and countries. As the title suggests, this cake is great anytime!
The original recipe is from Alexandra Stafford, a former chef, cookbook author, and the force behind Alexandra’s Kitchen, an award-winning food blog.
Red White & Blue Anytime Cake
Ingredients
- 1/ 2 cup unsalted butter softened to room temperature
- Zest of 1 lemon
- 3/ 4 cup granulated sugar plus 1 tablespoon for the top
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour divided 1-3/ 4 cup for the cake and 1/ 4 cup to coat the berries
- 2 teaspoons baking powder
- 1/ 2 teaspoon sea salt
- 1 cup fresh blueberries picked over to remove stems and any sketchy berries
- 1 cup fresh raspberries small sized work best
- 1/ 2 cup buttermilk Can substitute with 1/ 2 cup mile to which 2 teaspoons of fresh lemon juice is added. Stir so it can curdle a bit. I use this method most of the time, especially since I’m using a lemon anyway.
Instructions
- Adjust an oven rack to the middle position in the oven, then preheat the oven to 350˚F. Line an 8-inch square cake pan with parchment or butter the bottom and sides of the pan generously.
- Measure 1-3/ 4 cup of flour into a medium bowl. Add the baking powder and salt, and whisk to blend. In another bowl combine the berries and gently fold them with the 1/ 4 cup of flour. Take care to minimize breaking the berries. This flouring step helps ensure the berries don’t sink to the bottom of the cake.
- Cream the butter with the lemon zest and 3/ 4 cup of sugar until light and fluffy. Add the egg and vanilla and beat until combined.
- Add half of the flour mixture and fold in with a spatula, not a mixer. Add all of the buttermilk (or milk-lemon juice) and continue folding to blend. Add the remaining flour mixture and fold to fully incorporate, but do not over mix.
- Fold in the berries, leaving the excess flour in the bowl behind. A large slotted spoon is a good tool for this, or just get in with your fingertips. The cake batter is thick, so fold in the berries with care to avoid breaking them too much. Sprinkle about 1 tablespoon of sugar evenly over the top.
- Bake for about 40 – 45 minutes, testing for doneness by inserting a toothpick into the center of the cake. You may hit a berry that will transfer, but otherwise the toothpick should be clean or have only a few large crumbs clinging to it.
- Remove and let cool on a wire rack. Let it cool for at least 15 minutes before cutting to give it a chance to firm up.
