Enjoy this awesome strawberry and blueberry butter cake recipe from Shuchi Mittal.
By Shuchi Mittal
I made this for my sis-in laws b’day. A first timer, it turned out better than expected and I totally loved the colorful fruits that complemented the simplicity of the butter cake underneath. What can I say, I am all for basic no-fuss desserts.
“Red, white & blue, colors of laughter & spring,
Create this delectable cake, and make the hearts sing.
With flavors simple, bringing in a special birthday,
That evening party, just got a tad gourmet.
Fruits and freshness, a farmer’s market in your plate,
Strawberry and Blueberry Butter Cake
- Author: Shuchi Mittal
- Total Time: 1 hour 20 mins
- Yield: 8 1x
Basic butter cake with the goodness of fresh spring fruits.
- 5 tablespoons unsalted butter
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup brown sugar + more for sprinkling on top
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup strawberries (quartered)
- ½ cup blueberries
- 1/3 teaspoon cinnamon powder (for sprinkling-optional)
- Pre-heat the oven to 350 F (180 degree C).
- Mix the flour, baking powder and salt together in a bowl.
- In another bowl, beat the butter and sugar until the sugar has melted and the mixture turns fluffy.
- Mix in the egg, milk and vanilla until just combined. Don’t worry if it turns lumpy- it will get smooth once you add in the flour.
- Add the flour mixture slowly, a spoon at a time, and fold till all the ingredients are just combined and the batter is smooth.
- Pour the mixture into a greased cake pan, and top with the strawberries & blueberries.
- Sprinkle some sugar and cinnamon (if using) on the fruits and bake for 10 minutes at 350 F.
- Reduce the temperature to 325F and bake for another 50-55 minutes, or till the edges are brown and a toothpick inserted in the centre comes out clean,
- Cool & cut into wedges.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.
I just made this recipe and instead of sugar used Truvia so I could make it without the added calories from regular sugar and it came out AMAZING!
I’m confused that the recipe says to put the fruit on the cake but in the picture that fruit clearly hasn’t been in an oven
Yep! The fruit is baked in this recipe, that is why thee blueberries look a bit wrinkly and the strawberries not so juicy. I’m sure it would be great with fresh fruit on top too! Happy baking!