Julie Clark
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Red White and Blueberry Cake
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This Red White and Blueberry Cake is filled with fresh raspberries and blueberries and takes just a few minutes of prep time to get in the oven.
Are you looking for a festive and easy dessert to wow your family and friends? Our Red White and Blueberry Cake is the perfect choice! This easy cake recipe is bursting with fresh blueberries and raspberries, making it a hit for any patriotic celebration or summer gathering.
With a simple yet delicious homemade cake batter and a sugar sprinkle baked on top, this blueberry raspberry cake is easy to make and will surely become a family favorite.
About this Red White and Blueberry Cake
I tried a recipe for a French strawberry cake and decided to switch out the strawberries for raspberries and blueberries. The result was delicious!
- The cake is custard-like in the middle but has a crackly, sugar-coated top. It’s kind of like a berry shortcake but all in one pan.
- And speaking of one pan, this cake is meant to be cut and served directly out of the pan it was baked in. I use a 9-inch silver round baking pan like this one. Cut, serve and top with whipped cream and more fresh berries. No frosting needed!
Ingredients
Simple, pantry ingredients and fresh summer berries. 😋
How to Make Red White and Blueberry Cake
Before you begin, remember these two tips.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps the batter mix together more smoothly.
- Fold Gently: When adding the berries to the batter, fold gently to avoid crushing them. This will keep the berries whole and juicy throughout the cake.
- Prepare: Preheat oven to 350ºF. Spray a 9-inch round cake pan with cooking spray and set aside.
In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, about five minutes.
Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake pan.
Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter.
Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit.
Storage Instructions
Storing your Red White and Blueberry Cake properly ensures it stays fresh and delicious for as long as possible. Here’s how to keep it at its best:
- At Room Temperature: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Cover the cake tightly with plastic wrap or store it in an airtight container to keep it moist and prevent it from drying out.
- In the Refrigerator: For longer storage, place the cake in an airtight container and refrigerate it. The cake will stay fresh for up to 5 days in the refrigerator. Before serving, you can bring the cake to room temperature or enjoy it chilled.
- In the Freezer: To freeze the cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cake in a freezer-safe bag or container. The cake can be frozen for up to 3 months.
- To thaw the cake: When you’re ready to enjoy it, thaw the cake in the refrigerator overnight or at room temperature for a few hours. If you prefer, you can warm individual slices in the microwave for a few seconds before serving.
Love blueberries?
Try one of these recipes next:
Red White and Blue Berry Cake
This Red White and Blue Berry Cake is filled with fresh raspberries and blueberries and takes just a few minutes of prep time to get in the oven.
Servings 8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 1/2 cup salted butter softened to room temperature, 4 ounces
- 1 ¼ cup granulated sugar divided, 250 grams
- 2 large eggs
- 1 teaspoon vanilla extract 5 grams
- 1 1/3 cup all-purpose flour 174 grams
- 1 ¼ teaspoons baking powder 5 grams
- ¼ teaspoons salt
- ½ cup full-fat sour cream 4 ounces
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Plus whipped cream and more fresh berries for serving
Instructions
- Preheat oven to 350ºF. Spray a 9-inch round cake pan with cooking spray and set aside.
- In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes. ½ cup salted butter, 1 ¼ cup granulated sugar
- Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. 2 large eggs, 1 teaspoon vanilla extract
- In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. 1 ⅓ cup all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoons salt, ½ cup full-fat sour cream
- Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake pan. 1 cup fresh blueberries, 1 cup fresh raspberries
- Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter.
- Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit.
- Let the cake cool completely in the pan and slice and serve the cake from the pan.
- Top each cake slice with whipped cream and more fresh blueberries and raspberries.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 139kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 100mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 5.9mg | Calcium: 29mg | Iron: 1.3mg
This cake is excellent! I substituted diced peaches as my raspberries had gone bad. Also for topping I used 1/2 light brown sugar mixed with 1 tsp cunnamon. Definitely a keeper!
Can I use fresh strawberries in place of the raspberries?
Can I use frozen blueberries?
Can I use honey instead of sugar? 😘
This was SO good!! Made it for the 4th of July, was hard to gauge when it was done and I’m at high altitude, baked exactly 40 minutes and it was perfect!! A keeper for sure, thank you!
So recipe calls for 1 and 1/4 cup of sugar, divided. However, instructions say to use 1 and 1/4 cup in the batter and add the remaining 1/4 sugar on the top. So do we need 1 cup in the batter and 1/4 on top, or a total of 1 1/2 cups?
Hi, this looks delicious. Can I use frozen berries instead of fresh? If so what needs to be taken care of like thaw it first etc? Thanks.
Could I substitute the sour cream with Greek yogurt?
I made this recipe and it is FABULOUS. So light and flavorful. I kept a piece for me and sent the rest home with my daughter and now I’m regretting the share! Will definitely make again.
Can I double the recipe and bake in a 9×11 jelly roll pan?
Can I use strawberries and blueberries instead of raspberries?