Easy Moist Mixed Berry Cake (One Bowl)
This moist and flavorful berry cake is soft and tender and is loaded with bursting fresh berries and lemon zest aroma.
Ingredients
- 2 cups Flour AP
- 1 ¼ cups Granulated sugar
- ½ teaspoon Kosher salt
- 3 teaspoon Baking powder
- 1 tablespoon Lemon zest
- ½ cup Vegetable oil
- 2 Eggs
- 2 teaspoon Vanilla extract
- ⅔ cup Sour cream
- ⅔ cup Blueberries
- ⅔ cup Strawberries
Instructions
- Preheat the oven to 180c (350f) and prep a parchment paper-lined 9-inch cake pan.
- Into a large mixing bowl, add the sugar, flour, baking powder, lemon zest, and kosher salt and mix with a whisk until well combined.
- Add the berries to the dry ingredients and mix until the berries are coated. This will prevent from the berries from sinking to the bottom of the pan.
- Add the vegetable oil, sour cream, eggs, and vanilla extract, and mix with a whisk until just combined and there are no lumps of flour visible.
- Pour the cake batter into a 9-inch cake pan. Smooth it out with a spatula and top with more berries!
- Bake in a 180c (350f) preheated oven for 45-55 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then remove it from the pan. Let the cake cool to room temperature. Top with powdered sugar and serve next to a cup of coffee or tea!
Notes
- Coat your berries in flour to prevent them from sinking to the bottom of the cake.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be firmer and won't crumble up.
Nutrition
Calories: 338kcalCarbohydrates: 47gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 42mgSodium: 262mgPotassium: 83mgFiber: 1gSugar: 27gVitamin A: 150IUVitamin C: 8mgCalcium: 98mgIron: 2mg
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