Easy Summer Berry Torte
I was feeling downright patriotic with this easy summer berry cake…and then I realized once it was baked that the red and blue colors don’t really shine through.
Whatever. It’s still delicious.
I’ve long sung the praises of this delicious plum torte (and its pear variant)…the original recipe I believe is from Marian Burros, but I snagged it from Smitten Kitchen years ago. But I got to thinking, why not take a similar approach, but celebrate summer berries?
I already have a delicious strawberry summer cake, but these dark sweet cherries and blueberries were calling my name since it’s 4th of July week. What’s amazing about this cake is how the berries turn into this sweet-tart jammy texture, with a little bit of golden sugar crunch.
I also love that, while it’s delicious the first day, it’s BETTER the next day, so it’s a great make-ahead dessert. Or snack. Or…I mean, I’m not gonna judge if you have some for breakfast. Been there.
I’ve made a few adjustments to the recipe to help the fruit shine. In particular, I think that using some (or all) white whole wheat flour give great flavor, even if it makes it a little more dense. I also added a bit of cinnamon and a few drops of almond extract to the batter.
How to make this cherry & blueberry cake
Pre-heat your oven to 350° F. Spray and line an 8-inch round pan (I use one with a removable bottom).
In a stand mixer or with an electric hand mixer, cream together the butter and 3/4 cup of sugar until the mixture is light and fluffy (1-2 minutes). Add the eggs one at a time, scraping down the bowl as you go. Add the vanilla and almond extract as well.
Add the remaining dry ingredients but NOT THE FRUIT (or the lemon juice, cinnamon, sugar topping). Mix until just combined, you don’t want to overmix. You’ll have a thick batter but it should be easily spreadable. Spoon into the prepared pan and use a rubber spatula to smooth the top.
Scatter or arrange the blueberries and cherry halves over the batter—cherries should be cut-side down.
Drizzle the lemon juice over the cake evenly, then sprinkle with the cinnamon and sugar.
Bake the cake for 45 to 50 minutes, until it’s cake is golden and a toothpick inserted into a center comes out clean.
Let it cool fully before serving. This cake is actually even better the second day, so I recommend letting it stand at room temperature (covered lightly) overnight.
This is as close as I’m getting to a 4th of July recipe this year, since I’m in the middle of moving halfway across the country, so I’m taking my patriotic pastry and calling it a day!
Other easy snack cakes you’ll love:
- Easy Cranberry Snack Cake (a.k.a. My Platonic Ideal for a Cake)
- Chocolate Pear Cake
- Fresh Apricot Cherry Coffee Cake (a.k.a. Buckle)
- Roasted Apricot Olive Oil Cake with a Hint of Rosemary
- Smitten Kitchen’s Bittersweet Chocolate & Pear Cake
Adapted from Smitten Kitchen
Pin for later!
Easy Summer Berry Cake (Blueberry & Cherry)
This delightfully easy summer berry cake brings fresh blueberries and cherries to the party, with a one-bowl dessert that's perfect any time of year. It's also a great make-ahead dessert, since it tastes even better the next day!
Ingredients
- 1/2 cup (8 tablespoons) of unsalted butter, softened
- 3/4 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- A few drops of almond extract
- 1 cup of flour (all-purpose is fine, but I prefer some or all white whole wheat)
- 1 teaspoon of baking powder
- 1/2 teaspoon of ground cinnamon
- Large pinch of salt
- Fresh blueberries & cherries (pitted, cut in half)
- TOPPING
- 2 teaspoons of fresh lemon juice
- 1 teaspoon of ground cinnamon
- 1-2 tablespoons of sugar
Instructions
- Pre-heat oven to 350° F. Spray and line an 8-inch round pan (I use one with a removable bottom).
- In a stand mixer or with an electric hand mixer, cream together the butter and 3/4 cup of sugar until the mixture is light and fluffy (1-2 minutes).
- Add the eggs one at a time, scraping down the bowl as you go. Add the vanilla and almond extract as well.
- Add the remaining dry ingredients but NOT THE FRUIT or last few (lemon juice, cinnamon, sugar). Mix until just combined, you don't want to overmix. You'll have a thick batter but it should be easily spreadable. Spoon into the prepared pan and use a rubber spatula to smooth the top.
- Scatter or arrange the blueberries and cherry halves over the batter---cherries should be cut-side down. Drizzle the lemon juice over the cake evenly, then sprinkle with the cinnamon and sugar.
- Bake the cake for 45 to 50 minutes, until it's cake is golden and a toothpick inserted into a center comes out clean. Let cool fully before serving. This cake is actually even better the second day, so I recommend letting it stand at room temperature (covered lightly) overnight.
Notes
I do feel like some white whole wheat flour really levels this up
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
