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To make this easy berry cake, you need these simple ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar) - 1 cup mixed berries (strawberries, blueberries, raspberries) - Powdered sugar for dusting Using the right measurements is key for baking. If you don’t have buttermilk, use regular milk with a bit of vinegar. This will help the cake rise well. For the butter, make sure it is softened. This helps it mix better with sugar. If you want a lighter cake, you can use half the sugar or swap for coconut sugar. Just remember, these changes can alter taste and texture. For the best flavor, use a mix of berries. Strawberries add sweetness, while blueberries bring a juicy burst. Raspberries add a nice tang. You can also try blackberries or even cherries. Each berry adds a unique touch. Mixing different berries creates a colorful and tasty cake. Just make sure they are fresh. Fresh berries keep the cake moist and flavorful. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9-inch round cake pan. Grease it with butter, then dust it with flour. You can also line it with parchment paper for easy removal later. In a medium bowl, combine the dry ingredients. Use 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk them together until mixed well. This will help your cake rise nicely. In a large bowl, add 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed to beat them together. Mix until the blend is light and fluffy—this takes about 3 to 4 minutes. This step adds air to your cake. Now it’s time to add the wet stuff! Beat in 2 large eggs one at a time. Mix well after each one. After that, stir in 1 teaspoon of vanilla extract. Then, slowly add the dry ingredients to the butter mixture. Alternate with 1/2 cup of buttermilk. Start and end with the flour mix. Gently fold in 1 cup of mixed berries like strawberries, blueberries, and raspberries. Be careful not to overmix. You want to keep the berries intact and prevent their color from bleeding into the batter. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Bake in the oven for 25 to 30 minutes. To check if it’s done, insert a toothpick in the center. It should come out clean. Once baked, cool the cake in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. For a sweet touch, dust the cooled cake with powdered sugar. You can find the Full Recipe for more details! For a fluffy cake, start with room temperature butter. This helps it mix well with sugar, creating air pockets. Cream the butter and sugar for about 3–4 minutes. The mixture should look light in color. Don’t skip the baking powder and baking soda; they help the cake rise. Mix your batter until just combined. Overmixing can lead to a tough cake. After adding flour and buttermilk, stir gently. When you fold in the berries, use a spatula. This keeps the berries whole and colorful. Avoid stirring too much to prevent color bleeding. Use fresh berries for the best flavor. Look for ripe strawberries, blueberries, and raspberries. They should smell sweet and look vibrant. Wash the berries gently and pat them dry. If using frozen berries, let them thaw first. Fresh berries give the cake a bright taste and great look. For the full recipe, check the earlier section. {{image_2}} You can use many types of berries in your cake. Strawberries, blueberries, and raspberries work best. Each berry adds its own sweet flavor. You can mix and match them too. Blackberries are another great choice. They add a bold taste and beautiful color. Feel free to experiment! Try using seasonal berries for the freshest flavor. To make your cake even better, add flavor boosts. A little lemon zest gives a bright taste. It pairs well with the berries. Almond extract adds a warm, nutty flavor. Just a small amount can make a big difference. Vanilla extract is great too, but consider mixing it with other flavors. These small tweaks can take your cake to the next level. You can easily make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Many blends work well for baking. Check the package for the right ratio to use. You may also want to add a bit of xanthan gum. This helps mimic the structure of gluten. Your cake will still be soft and delicious! To keep your Easy Berry Cake fresh, store it in an airtight container. Place it in the fridge for up to four days. If you notice any leftover cake, slice it first. This helps keep each piece moist and ready to enjoy. Always cover the cake with plastic wrap if you don’t have a container. You can freeze your berry cake for longer storage. First, let the cake cool completely. Wrap it tightly in plastic wrap. Then, place it in a freezer bag or container. This method keeps your cake safe for up to three months. When ready to eat, thaw it overnight in the fridge before serving. To reheat your cake, slice it into pieces. Place a slice on a microwave-safe plate. Heat it for about 10-15 seconds. Check if it's warm enough; if not, add a few more seconds. For a more even heat, you can also warm it in the oven. Set the oven to 350°F (175°C) and heat for about 5-10 minutes. Enjoy your cake warm! Yes, you can use frozen berries! They work well in this cake. Just make sure to thaw and drain them first. This keeps the batter from getting too wet. Frozen berries might add a bit more color to the cake, which can look nice. Check the cake with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. You can also gently press the top. It should spring back. If it leaves a dent, it needs more time in the oven. You can serve this cake with whipped cream or ice cream. A scoop of vanilla ice cream adds a creamy touch. Fresh berries on top make it even better. A drizzle of berry sauce can add flavor and style. The cake lasts about two days at room temperature. Cover it well to keep it fresh. If you want it to last longer, store it in the fridge. It can last up to a week there. Yes, you can bake the cake a day or two early. Just store it in an airtight container. You can also freeze it for longer storage. Wrap it tightly in plastic wrap, then foil, and freeze for up to three months. Thaw it in the fridge before serving. For the full recipe, check the Step-by-Step Instructions section. You learned about making an easy berry cake from scratch. We covered ingredients, baking steps, and helpful tips. You can choose different berries and flavors to make it your own. Remember to store leftovers properly and reheat for the best taste. Enjoy the sweet results of your hard work and share it with friends! You’ll impress everyone with your new baking skills. Happy baking, and may your berry cake always be a hit!

- Easy Berry Cake

Indulge in the delightful flavors of Berry Bliss Cake! This easy recipe combines fresh mixed berries with a fluffy cake base, perfect for any occasion. In just under an hour, you can create a stunning dessert that will impress family and friends. Learn how to make this delicious cake, dust it with powdered sugar, and serve it with a berry sauce for an elegant touch. Click through to discover the full recipe and bring bliss to your baking!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)

1 cup mixed berries (strawberries, blueberries, raspberries)

Powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

      Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.

        Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

          Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

            Fold in Berries: Gently fold in the mixed berries, being careful not to overmix to prevent the color from bleeding.

              Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

                Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

                  Dust with Powdered Sugar: Once cooled, sprinkle the top of the cake with powdered sugar for a sweet finish.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 8

                      - Presentation Tips: Serve slices on individual plates garnished with a fresh berry and a mint leaf for a pop of color. Drizzle with a light berry sauce made from simmered berries if desired.