Berry Cake

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With the Fourth of July right around the corner, I’ve been thinking about patriotic foods. Since I don’t do much decorating, I decided to make this festive red, white, and blue Berry Cake.

It’s a white cake topped with fresh blueberries and raspberries. The berries are then topped with a layer of sugar. It’s a simple, homey cake that’s the perfect dessert for a holiday dinner or for an easy weeknight dessert.

Berry Cake
  • 1/4 c. vegetable oil
  • 1/4 c. plain non-fat Greek yogurt
  • 1/2 c. low-fat or skim milk
  • 3/4 c. granulated sugar
  • 2 eggs whites from large eggs
  • 2 tsp. vanilla extract
  • 1 ½ c. all-purpose flour
  • 1 ½ tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. mixed berries (I used half raspberries and half blueberries)
  • 2 T. granulated sugar
  1. Preheat oven to 350 F. Grease a deep 8-inch round (8x3) cake pan. Set aside.
  2. In a large bowl, whisk together oil and yogurt until combined.
  3. Whisk in milk and sugar until well-combined.
  4. Mix in egg whites and vanilla.
  5. Add flour, baking powder, and salt; whisk until just combined.
  6. Pour batter into prepared pan, smoothing as needed.
  7. Scatter berries over the top of the batter.
  8. Sprinkle remaining 2 tablespoons sugar over the top of cake.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Serve warm.

Berry Cake Follow Me on Pinterest

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