Julie Clark
Updated:
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? Amazing. It’s every bit as delicious as our peach blueberry cake!
- The cake is custard-like in the middle but has a crackly, sugar-coated top, similar to our brown sugar blueberry muffins. 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.
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 is a delicious recipe! I added lemon zest to the batter.
I have made this several times and each presentation has resulted in nothing but sheer delight. I will forever keep this a s a 100% fan favorite.
I made this for Memorial Day and the 4th of July and two times in between those dates. My family absolutely loves this cake. I cooked it for 45 minutes as cake didn’t appear done at 40 minutes. It was still incredibly moist.
Made for the 5th for breakfast. Delish! Wondering now if I can bake as cupcakes?
Delicious! Super moist, everyone loved it!
I made this for 4th of July and it was absolutely delicious! Everyone raved about it and I’m only disappointed there’s no leftovers! So excited to try it later this summer with a variety of different fruits!
Made this for July 4th with some fresh whipped cream and it was a huge hit. It’s so light and fresh. I added cinnamon to the sugar to put on top, and I put it in the fridge over night. It was perfect! Everyone asked for the recipe. Will be making again!!
Thank you for sharing this recipe. Imade this for the 4th of July for me my husband’s anniversary dessert! It was delicious! So moist! I will make this again for sure and try different fruits.
Under cooked. I cooked for 35 minutes, then 5 more minutes. It was definitely soft in the middle like recipe states. It still needed about 15 more minutes. Gooey mess inside. But delicious.
Made this for a July 4th brunch. We served it still warm and it was a huge hit. I made it exactly as directed. 🥰