Colorful Berry Cake with Buttermilk: A Summer Delight

A colorful berry cake is a delightful treat that embodies the essence of summer. This tender cake, made with buttermilk, is generously filled with juicy blueberries, raspberries, blackberries, strawberries, and currants, making it a perfect choice for any gathering.

I couldn't resist adding over half a kilogram of berries, resulting in a wonderfully moist cake. To allow the fruit flavors to shine, I opted for less sugar. The addition of applesauce and buttermilk helps bind the batter together, while muscovado sugar and a hint of cinnamon add warmth and depth to the flavor.

Ingredients for the Berry Cake

You can find all the ingredients at your local supermarket, but berries from the farmer's market are always the best choice. Here’s what you’ll need:

• Flour: I prefer white spelt flour (Type 630) for its slightly nutty flavor, but regular wheat flour works just as well.
• Baking powder and baking soda: This combination, along with buttermilk, gives the cake its unique texture.
• Cinnamon and sea salt: These ingredients add warmth that complements the summer fruits.
• Buttermilk: It contributes to the cake's tenderness and imparts a slight tanginess that pairs beautifully with the berries.
• Butter: Even a small amount enhances the richness and flavor of the cake.
• Muscovado sugar: This natural cane sugar has a deep caramel flavor and is a healthier alternative to white sugar.
• Applesauce: This keeps the batter moist and adds natural sweetness.
• Eggs: They provide structure and hold everything together.
• Berries: I used fresh blueberries, raspberries, strawberries, blackberries, and currants. Feel free to choose your favorite berries!

Baking Tip for Enhanced Flavor

I like to incorporate some whole grain spelt flour and reduce the white spelt flour by 25 grams. This swap gives the cake a nuttier taste that pairs well with the sweet and tart berries.

Frequently Asked Questions about Berry Cake

Here are answers to two common questions you might have before you start baking.

Baking the Colorful Berry Cake Made Easy

This simple cake recipe requires just two bowls and no mixer, making it one of the easiest cake recipes I know. The key is to handle the batter and berries gently, and in just a few steps, you can have a delicious cake ready to serve:

Step 1: Prepare the Cake Pan

Grease a springform pan and line the bottom with parchment paper to make it easier to remove the cake later.

Step 2: Mix Dry and Wet Ingredients Separately

In one bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, mix the buttermilk with melted butter, muscovado sugar, applesauce, and eggs until well combined.

Step 3: Combine the Batter

Pour the wet mixture into the bowl with the dry ingredients and gently fold them together. Once combined, do not stir any further! The less you mix the batter, the softer your berry cake will be.

Step 4: Add the Berries

Gently fold in the berries, being careful not to crush them. Don’t be intimidated by the quantity of berries; that’s exactly what we want!

Step 5: Bake

Transfer the batter to the prepared springform pan and bake until the top is golden brown. Let it cool before removing it from the pan. You can serve it warm or let it cool completely, depending on your preference.

You can find the exact ingredients and measurements for the berry cake recipe in the printable recipe card below.

Tips for the Best Berry Cake

For a flawless cake, consider these helpful tips:

• Don’t overmix: Gently fold the batter and mix just until combined to keep it light and tender.
• Use a variety of berries: The more types of berries you use, the better. Blueberries and strawberries add sweetness, while raspberries, blackberries, and currants introduce tartness.
• Handle soft berries with care: Raspberries and blueberries can be easily crushed, so fold them into the batter delicately.
• Add a bit of whole grain spelt flour: For a nutty flavor, replace 25 grams of white spelt flour with whole grain spelt flour. This enhances the cake’s flavor profile.

Why You’ll Love This Colorful Berry Cake

• Abundant berries: With over half a kilogram of berries, the cake is incredibly moist.
• Moist batter: Buttermilk and applesauce ensure the batter stays juicy.
• Not overly sweet: The natural sweetness of the berries combined with the light caramel flavor of muscovado sugar makes it just right!
• No mixer required: You only need two bowls and no mixer.
• Base recipe: This berry cake recipe can be adapted to your taste. Feel free to experiment with different berries, and I can even imagine cherries working well in this recipe. Just ensure a mix of sweet and tart flavors.

More Simple Fruit Cake Recipes

Dry Ingredients (Bowl 1):

• 200 g spelt flour (Type 630) or wheat flour
• 1 tsp baking powder (cream of tartar)
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp cinnamon (Ceylon)

Wet Ingredients (Bowl 2):

• 125 ml buttermilk
• 2 tbsp melted butter (30 g)
• 70 g muscovado sugar
• 130 g unsweetened applesauce
• 2 large eggs

Fruits:

• 500-550 g fresh mixed berries (such as blueberries, raspberries, halved strawberries, blackberries, or currants)

1. Preheat the oven to 175°C (conventional). Grease a springform pan (Ø24 cm) and line the bottom with parchment paper.
2. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a medium bowl, thoroughly mix the buttermilk, melted butter, sugar, applesauce, and eggs.
4. Add the dry mixture to the wet mixture and gently fold together until just combined. Be careful not to overmix!
5. Gently fold in the berries until evenly distributed.
6. Pour the batter into the prepared springform pan and spread evenly.
7. Bake until the surface is golden brown and a toothpick inserted comes out clean (about 45 minutes).
8. Place the springform pan on a rack to cool (10 minutes). Carefully open the springform and remove the cake. Allow to cool further or serve warm. Enjoy!

Calories: 166 kcal

• For a nuttier flavor, replace 25 g (or more) of the spelt flour with whole grain spelt flour. This will give the berry cake a subtle nutty taste that complements the sweet and tart berries well.

For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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