Julie Clark
Updated:
Red White and Blueberry Cake
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This Red White and Blueberry Cake is filled with fresh raspberries and blueberries and takes just a few minutes of prep time to get in the oven.
Are you looking for a festive and easy dessert to wow your family and friends? Our Red White and Blueberry Cake is the perfect choice! This easy cake recipe is bursting with fresh blueberries and raspberries, making it a hit for any patriotic celebration or summer gathering.
With a simple yet delicious homemade cake batter and a sugar sprinkle baked on top, this blueberry raspberry cake is easy to make and will surely become a family favorite.
About this Red White and Blueberry Cake
I tried a recipe for a French strawberry cake and decided to switch out the strawberries for raspberries and blueberries. The result? Amazing. It’s every bit as delicious as our peach blueberry cake!
- The cake is custard-like in the middle but has a crackly, sugar-coated top, similar to our brown sugar blueberry muffins. It’s kind of like a berry shortcake but all in one pan.
- And speaking of one pan, this cake is meant to be cut and served directly out of the pan it was baked in. I use a 9-inch silver round baking pan like this one. Cut, serve and top with whipped cream and more fresh berries. No frosting needed!
Ingredients
Simple, pantry ingredients and fresh summer berries. 😋
How to Make Red White and Blueberry Cake
Before you begin, remember these two tips.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps the batter mix together more smoothly.
- Fold Gently: When adding the berries to the batter, fold gently to avoid crushing them. This will keep the berries whole and juicy throughout the cake.
In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, about five minutes.
Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake pan.
Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter.
Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit.
Storage Instructions
Storing your Red White and Blueberry Cake properly ensures it stays fresh and delicious for as long as possible. Here’s how to keep it at its best:
- At Room Temperature: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Cover the cake tightly with plastic wrap or store it in an airtight container to keep it moist and prevent it from drying out.
- In the Refrigerator: For longer storage, place the cake in an airtight container and refrigerate it. The cake will stay fresh for up to 5 days in the refrigerator. Before serving, you can bring the cake to room temperature or enjoy it chilled.
- In the Freezer: To freeze the cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cake in a freezer-safe bag or container. The cake can be frozen for up to 3 months.
- To thaw the cake: When you’re ready to enjoy it, thaw the cake in the refrigerator overnight or at room temperature for a few hours. If you prefer, you can warm individual slices in the microwave for a few seconds before serving.
Love blueberries?
Try one of these recipes next:
Red White and Blue Berry Cake
This Red White and Blue Berry Cake is filled with fresh raspberries and blueberries and takes just a few minutes of prep time to get in the oven.
Servings 8
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 1/2 cup salted butter softened to room temperature, 4 ounces
- 1 ¼ cup granulated sugar divided, 250 grams
- 2 large eggs
- 1 teaspoon vanilla extract 5 grams
- 1 1/3 cup all-purpose flour 174 grams
- 1 ¼ teaspoons baking powder 5 grams
- ¼ teaspoons salt
- ½ cup full-fat sour cream 4 ounces
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Plus whipped cream and more fresh berries for serving
Instructions
- Preheat oven to 350ºF. Spray a 9-inch round cake pan with cooking spray and set aside.
- In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes. ½ cup salted butter, 1 ¼ cup granulated sugar
- Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. 2 large eggs, 1 teaspoon vanilla extract
- In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. 1 ⅓ cup all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoons salt, ½ cup full-fat sour cream
- Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake pan. 1 cup fresh blueberries, 1 cup fresh raspberries
- Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter.
- Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit.
- Let the cake cool completely in the pan and slice and serve the cake from the pan.
- Top each cake slice with whipped cream and more fresh blueberries and raspberries.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 139kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 100mg | Potassium: 94mg | Fiber: 1g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 5.9mg | Calcium: 29mg | Iron: 1.3mg
Wow, I just made this for the 4th of July and it is so good! It’s light, sweet, and was a total hit with my whole family. Plus, it’s super cute and the colors are absolutely perfect for the holiday!
Wondering if you’ve ever tried doubling this and making in a Bundt pan?
Absolutely delicious! I used cake flour (adding 2 tablespoons to the flour measurement) I also baked in my 9” cast iron skillet. This is so moist, light and I’ll be making again!
I made a double recipe this afternoon and had to comment. This cake is delicious. I made two cakes in springform pans. I plan on making it with peaches the next time, which will be soon. I’m so glad this popped up in my Instagram feed.
Has anyone used a springform/cheesecake pan?
Thank you for this great summertime recipe. Packed full of flavour. I baked the batter into muffin tins and turned out perfectly! Baked for 25-30 mins. Next time the only thing I’d change is before adding the berries, place them in a bowl with a tablespoon, or two of flour. This will prevent the berries from sinking to the bottom, unless you like a fruit bottom.
Has anyone tried to substitute blackberries instead of raspberries?
Can I use strawberries instead of raspberries?
Just made this — Used nonfat skyr instead of sour cream (because that’s all I had) and it came out perfectly. I just ate two slices, still warm from the oven. Will be having some with my morning coffee tomorrow (and then will probably send the rest with my husband to his work… so I don’t eat the whole thing myself).
I’m getting ready to make these in muffin tins. I wanted to comment on how you wrote your instructions. I absolutely love how the exact ingredients that you are using are added at the end of each step in bold. Why has no one thought of this before? Total game changer when you are using your cell phone to follow the directions. No more having to scroll back up to the top for every step. Kudos!
I feel like this could be a coffee cake for breakfast? Anybody else getting that vibe?
Wondering how it would bake in a cast iron skillet/pan? Has anyone tried it?
Question- could I use a yellow cake mix?
My daughter and I made this cake this afternoon and I just tasted it for the first time and had to immediately come on here and comment (which I never do). It is absolutely delicious and this will for sure be in my sweet treat rotation from now on! YUMMMM!!!
Has anyone frozen and then tried?