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Strawberry and Blueberry Cake

Strawberry and Blueberry Cake Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ cup buttermilk, at room temperature
  • 1 cup fresh strawberries, hulled and diced small
  • 1 cup fresh blueberries

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9-inch round cake pan with parchment. In a large bowl, whisk melted butter and sugar for 30 seconds, then add eggs, vanilla, and buttermilk, whisking until smooth.
  2. Add flour, baking powder, and salt to the bowl. Stir gently with a spatula just until no dry streaks remain, about 15 turns.
  3. Gently fold in the strawberries and blueberries with 4 or 5 strokes, keeping the fruit whole.
  4. Scrape batter into pan, smooth the top, and bake for 40 to 45 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool in pan for 10 minutes, then lift out and transfer to a wire rack. Slice warm and serve with powdered sugar or whipped cream.

Notes

Let the cake cool for at least 10 minutes before slicing; it’s fragile when hot. For the best texture, store it at room temperature overnight in an airtight container, which softens the berries even more.