Red, White, And Blue Berry Cake – a delicious recipe with unsalted butter, sugar, unbleached flour, baking powder, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F. In a large bowl, cream the butter and sugar with a hand blender (or in the bowl of a stand mixer), at medium-high speed for 3 minutes, until lightened in color. Add the flour, baking powder, salt, and eggs, and beat at medium speed 1 minute, scraping down the sides of the bowl once. Spread the batter evenly into an 8-inch springform pan. Place blueberries and strawberries on top of the batter, pressing lightly into the surface. Drizzle lemon juice evenly over the top.
2
Bake 1 hour or until golden. Remove and allow to cool slightly in the pan, about 30 minutes. Run a knife around the edges, and remove sides of the pan. Top with powdered sugar or freshly whipped cream to serve.
596
kcal
Calories
28
g
Fat
78
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1 cup sugar, 1 cup unbleached flour, sifted, 1 teaspoon baking powder, and more.
Yes, Red, White, And Blue Berry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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