I made a Very Berry Cake that eats like summer in every slice and will make you stop scrolling the minute you see it.

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I’m obsessed with this Very Berry Cake because it’s bright, messy, and totally snackable anytime. I love that it uses 1 to 1 1/2 (150 to 200 g) frozen mixed berries (do not thaw), so the fruit punches through without fuss.

And I keep things rich with 1/2 cup (120 g) sour cream or plain yogurt for a silly-tender crumb. This isn’t precious baking.

It’s more of a Berry Bread Loaf energy. Slice it, ignore the crumbs, hand it to friends who will inhale it.

No one resists this. Simple, loud, and exactly the kind of cake I want around.

Ingredients

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Plain flour: the cake’s structure, it holds everything together without tasting floury.
Baking powder: gives lift, so your loaf isn’t dense and sad.
Baking soda: helps browning and a little extra rise, it’s subtle.
Fine salt: balances sweetness, makes the berries pop more.
Unsalted butter: rich, tender crumb and that cozy buttery flavor.
Granulated sugar: sweetens and makes the crust slightly crisp.
Eggs: add protein and stability, they keep slices from falling apart.
Vanilla: simple aroma that makes it feel homemade and warm.
Sour cream or yogurt: moistness and a slight tang, you’ll notice it.
Milk: loosens batter so it’s smooth and easy to pour.
Frozen mixed berries: juicy pockets of tartness, toss frozen so they don’t bleed.
Extra flour for berries: stops them sinking, keeps color intact.
Lemon zest: bright note, optional but really lifts the flavor.
Butter or oil for greasing: prevents sticking, makes clean slices easier.
Powdered sugar: a pretty finish, not necessary but it’s cute.

Ingredient Quantities

1 1/2 cups (190 g) plain all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp fine salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

1/2 cup (120 g) sour cream or plain yogurt

1/4 cup (60 ml) milk (whole or 2%)

1 to 1 1/2 cups (150 to 200 g) frozen mixed berries (do not thaw)

1 tbsp all purpose flour, extra, to toss with berries

zest of 1 lemon (optional but nice)

butter or oil for greasing the loaf pan

powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (180°C). Grease a 9×5 inch loaf pan with butter or oil and line with parchment if you want easier removal.

2. In a bowl whisk together 1 1/2 cups all purpose flour, 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp fine salt. Set aside.

3. In a large bowl beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Add 2 large room temperature eggs one at a time, beating after each until mixed, then stir in 1 tsp vanilla extract.

4. Mix in 1/2 cup sour cream or plain yogurt and 1/4 cup milk until smooth. If the batter looks a little thick that is fine.

5. Add the dry ingredients to the wet in two additions, folding gently until just combined. Do not overmix or the cake will be tough. If using, stir in the zest of 1 lemon now.

6. Toss 1 to 1 1/2 cups frozen mixed berries with 1 tbsp extra flour so they do not all sink. Do not thaw them they hold up better frozen.

7. Gently fold the floured frozen berries into the batter, leaving some streaks and pockets of berries rather than mixing them to death.

8. Spoon the batter into the prepared loaf pan and smooth the top. Bake in the middle of the oven for 50 to 65 minutes, or until a skewer inserted into the center comes out with a few moist crumbs but not raw batter. If the top browns too quickly tent with foil for the last 15 minutes.

9. Cool the loaf in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if you like.

Equipment Needed

1. Oven (preheated to 350°F / 180°C)
2. 9×5 inch loaf pan, greased (and parchment paper if you want easier removal)
3. 2 mixing bowls (one for dry, one for wet)
4. Electric hand mixer or stand mixer (you can whisk by hand if needed)
5. Whisk and rubber/silicone spatula for folding and scraping the bowl
6. Measuring cups and spoons (for flour, sugar, liquids)
7. Wire rack and a skewer or toothpick to test for doneness
8. Small bowl to toss the frozen berries with the extra flour

FAQ

Q: Can I use fresh berries instead of frozen?

A: Yes, you can. Use about the same amount but pat them dry and toss with the extra tablespoon of flour so they don't sink. If they're very juicy, reduce the milk by 1 to 2 tablespoons so the batter isn't too wet.

Q: Do I have to thaw the frozen berries?

A: No, don't thaw them. Toss still-frozen berries in the extra flour and fold them gently into the batter. Thawing makes them bleed and can turn the batter purple and extra soggy.

Q: How do I stop the berries from sinking to the bottom?

A: Toss the berries in that extra tablespoon of flour before folding them in, and gently fold instead of stirring hard. Also try to avoid an over-mixed batter, and pour batter into the pan right after adding berries so they don't settle.

Q: Can I make this dairy free or egg free?

A: For dairy free swap butter for a vegan baking stick or coconut oil and use a dairy-free yogurt. For egg substitutes try 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes) or a commercial egg replacer. Texture will be slightly different but still tasty.

Q: How long does it keep and how should I store it?

A: Wrapped tightly or in an airtight container at room temp it lasts 2 days, in the fridge 4 to 5 days. You can freeze slices up to 3 months; thaw overnight in the fridge or at room temp for a couple hours.

Q: How do I know when the loaf is done?

A: Insert a toothpick into the center. It should come out with a few moist crumbs but not wet batter. If berries are right at the center, test nearby because fruit can give a false wet reading. If the top browns too fast tent with foil and keep baking until done.

Very Berry Loaf Cake Recipe Substitutions and Variations

All purpose flour: swap for equal parts whole wheat pastry flour for nuttier flavor, or use a 1-to-1 gluten free flour blend (measure by weight) if you need gluten free. Texture may be slightly different, but it works fine.
Unsalted butter: use the same amount of neutral oil like canola or light olive oil for a moister crumb, or use melted coconut oil for a subtle coconut note. If using oil skip the softening step.
Sour cream or plain yogurt: replace with buttermilk (about 1/2 cup) or make a quick buttermilk by mixing 1/2 cup milk with 1 tsp lemon juice or vinegar and let sit 5 minutes. Keeps the tang and tenderness.
Eggs: for 2 large eggs use two flax eggs (2 tbsp ground flax mixed with 6 tbsp water, let sit until gelled) or 1/2 cup applesauce if you want egg free. Batter will be a bit denser but still tasty.

Pro Tips

1. Use cold frozen berries and toss them in that extra tablespoon of flour right before you fold them in, otherwise they’ll all sink to the bottom. Don’t thaw them, they get mushy fast.

2. Eggs and butter should be room temp so they emulsify easy. If you forget, pop eggs in warm water for 5 minutes, or give the butter a quick zap in 5 second bursts until just soft, not melted.

3. Fold gently and stop when you still see a few streaks of flour. Overmixing makes the loaf tough, and the batter will settle a bit while baking so don’t panic.

4. If the top is browning too fast, tent with foil for the last 15 minutes and check with a skewer — a few moist crumbs clinging is perfect. Let the loaf cool in the pan 10 to 15 minutes before turning out so it doesn’t crack or fall apart.

Very Berry Loaf Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Very Berry Cake that eats like summer in every slice and will make you stop scrolling the minute you see it.

Servings

servings

Calories

332

kcal

Equipment: 1. Oven (preheated to 350°F / 180°C)
2. 9×5 inch loaf pan, greased (and parchment paper if you want easier removal)
3. 2 mixing bowls (one for dry, one for wet)
4. Electric hand mixer or stand mixer (you can whisk by hand if needed)
5. Whisk and rubber/silicone spatula for folding and scraping the bowl
6. Measuring cups and spoons (for flour, sugar, liquids)
7. Wire rack and a skewer or toothpick to test for doneness
8. Small bowl to toss the frozen berries with the extra flour

Ingredients

1 1/2 cups (190 g) plain all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup (120 g) sour cream or plain yogurt
1/4 cup (60 ml) milk (whole or 2%)
1 to 1 1/2 cups (150 to 200 g) frozen mixed berries (do not thaw)
1 tbsp all purpose flour, extra, to toss with berries
zest of 1 lemon (optional but nice)
butter or oil for greasing the loaf pan
powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (180°C). Grease a 9×5 inch loaf pan with butter or oil and line with parchment if you want easier removal.
In a bowl whisk together 1 1/2 cups all purpose flour, 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp fine salt. Set aside.
In a large bowl beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Add 2 large room temperature eggs one at a time, beating after each until mixed, then stir in 1 tsp vanilla extract.
Mix in 1/2 cup sour cream or plain yogurt and 1/4 cup milk until smooth. If the batter looks a little thick that is fine.
Add the dry ingredients to the wet in two additions, folding gently until just combined. Do not overmix or the cake will be tough. If using, stir in the zest of 1 lemon now.
Toss 1 to 1 1/2 cups frozen mixed berries with 1 tbsp extra flour so they do not all sink. Do not thaw them they hold up better frozen.
Gently fold the floured frozen berries into the batter, leaving some streaks and pockets of berries rather than mixing them to death.
Spoon the batter into the prepared loaf pan and smooth the top. Bake in the middle of the oven for 50 to 65 minutes, or until a skewer inserted into the center comes out with a few moist crumbs but not raw batter. If the top browns too quickly tent with foil for the last 15 minutes.
Cool the loaf in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.