I love berries. They not only taste delicious but they look beautiful, even when they're sitting in a plain white bowl. I'm not much of a berry pie fan, but I do find that berries add a freshness to desserts when they're mixed into something like cake or muffin batter. I came up with this berry cake recipe about a month ago, but never got around to posting it. The nice thing about this cake is that it tastes great with something as simple as a glaze; a creamy frosting would take away from the natural flavors the berries offer. (To make the glaze, I mixed a bit of melted butter, powdered sugar, and blackberry jam in a bowl and poured it on top of the cake.) So if you're a big fan of berries, this cake is for you. It's colorful, flavorful, and comes together in a flash :).
3 cups flour
1/2 cup canola oil
3 tsp vanilla extract
1/2 tsp salt 2 cups mixed berries (these can be frozen)
1/4 cup lite sour cream
1 cup nonfat milk
1 1/3 cups sugar
2 eggs
2 tsp baking soda
Since baking soda was involved, I mixed the dry ingredients in one bowl, then the wet in another, and later combined the two. I baked the cake in two round 9" pans, in a 350 degree preheated oven for 20-23 minutes.
Kitchen notes for Berry Vanilla Cake
For cakes and cupcakes, bring eggs and dairy closer to room temperature so the batter emulsifies cleanly. Fill cupcake liners about two-thirds full for an even dome. Cool completely before frosting so the topping does not melt into the crumb.
Quick breads and muffins are done when a toothpick comes out with a few moist crumbs, not wet batter. Let loaves rest in the pan briefly, then finish cooling on a rack so steam does not sog the crust. Day-old slices toast beautifully for breakfast.
Keep pie pastry cold and do not overwork it. A hot oven at the start helps set the bottom crust; if the rim browns early, tent with foil. Fruit fillings thicken as they cool, so expect a looser slice when the pie is still warm.
Storage: separate layers with parchment if stacking frosted items. Savoury leftovers keep two to three days in the fridge; reheat only once when possible.
Serving ideas: for leftovers of Berry Vanilla Cake, rethink the plate — toast slices, fold into a lunchbox, or warm gently and top with yoghurt or a fried egg when the recipe style allows.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: BBC Good Food baking guidance.