This soft, moist berry cake is packed with blueberries and raspberries and finished with a light dusting of powdered sugar. It’s perfect for breakfast, brunch, or a simple dessert—easy to make and always impressive.
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Ingredients (1 round cake, 9-inch / 23 cm)
Dry ingredients
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
Wet ingredients
• 1/2 cup unsalted butter, melted and cooled (113 g)
• 3/4 cup granulated sugar (150 g)
• 2 large eggs
• 1 cup plain yogurt (Greek or regular) (240 g)
• 1 tsp vanilla extract
• Zest of 1 lemon (optional, but highly recommended)
Berries
• 1 1/2 cups mixed berries (blueberries + raspberries) fresh or frozen
• 1 tbsp flour (to toss with berries)
For topping
• 1–2 tbsp coarse sugar (optional)
• Powdered sugar for dusting (optional)
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Instructions
1. Preheat and prepare the pan
Preheat oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
2. Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix wet ingredients
In a separate bowl, whisk melted butter and sugar until smooth. Add the eggs, then whisk in the yogurt, vanilla, and lemon zest.
4. Combine
Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
5. Prepare berries
Toss berries with 1 tbsp flour (this helps prevent sinking), then gently fold them into the batter.
6. Bake
Pour batter into the pan. Scatter a few extra berries on top if you like.
Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
7. Cool and serve
Cool in the pan 10–15 minutes, then remove and cool completely on a rack.
Dust with powdered sugar before serving.
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Storage
• Keep covered at room temperature for 1–2 days, or refrigerate up to 5 days.
• Freeze slices up to 2 months.
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Notes for best results
• If using frozen berries, do not thaw—fold them in frozen to avoid bleeding color.
• For extra flavor, add a squeeze of lemon juice to the batter.