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
- Total Time: 75 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A tender butter cake studded with juicy strawberries and blueberries. Perfect for a spring brunch or afternoon treat.
Ingredients
- 5 tbsp unsalted butter
- 1 cups (237 ml) whole wheat flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.75 cups (178 ml) brown sugar
- 1 large egg
- 0.5 cups (118 ml) milk
- 1 tsp vanilla extract
- 1 cups (237 ml) strawberries
- 0.5 cups (118 ml) blueberries
- 0.33 tsp cinnamon powder
Instructions
- Preheat the oven to 350°F (177°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 is fluffy.
- Mix in the egg, milk, and vanilla until just combined.
- Add the flour mixture slowly, a spoon at a time, and fold until all ingredients are combined and the batter is smooth.
- Pour the mixture into a greased cake pan and top with strawberries and blueberries.
- Sprinkle some sugar and cinnamon (if using) on the fruits and bake for 10 minutes at 350°F (177°C).
- Reduce the oven temperature to 325°F (163°C) and bake for another 50-55 minutes, or until the edges are brown and a toothpick inserted in the center comes out clean.
- Cool and cut into wedges.
Notes
- For a more intense berry flavor, macerate the strawberries and blueberries in a tablespoon of sugar for 30 minutes before adding to the batter.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use frozen strawberries and blueberries in this butter cake?
Fresh berries are better here because frozen ones release too much water during baking, which can make the cake wet and dense in the center. If you only have frozen berries, toss them in a tablespoon of flour before folding them in to absorb some of the extra moisture.
How do I know when the butter cake is fully baked with the berries inside?
Insert a toothpick into the center of the cake away from any berries. It should come out with moist crumbs but no wet batter. The edges will pull slightly from the sides of the pan when it is done.
Can I use a different pan size than the recipe calls for?
Changing the pan size changes the baking time. A wider pan produces a thinner cake that bakes faster, while a smaller, deeper pan will need more time. Check the cake early if using a different size.
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!
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!