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.
- 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
Preheat oven to 350 F. Grease a deep 8-inch round (8x3) cake pan. Set aside.
In a large bowl, whisk together oil and yogurt until combined.
Whisk in milk and sugar until well-combined.
Mix in egg whites and vanilla.
Add flour, baking powder, and salt; whisk until just combined.
Pour batter into prepared pan, smoothing as needed.
Scatter berries over the top of the batter.
Sprinkle remaining 2 tablespoons sugar over the top of cake.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.