Summer baking is all about letting fresh, seasonal fruit do the heavy lifting, and this berry cake delivers exactly that. The combination of sweet blueberries, tart raspberries, and bright lemon zest creates a beautiful balance without being overly sweet.
What really makes this recipe work is the crumb texture. The blend of full-fat sour cream and Greek yogurt keeps the cake incredibly moist and soft for days, even after it is sliced. We love serving this at weekend get-togethers because the fresh berry and lemon thyme garnish looks sophisticated on a platter, but the process is completely straightforward. It is a rewarding, reliable dessert to share with family and friends all season long.
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Why We Love This Recipe
- Perfectly Moist Crumb: The combination of full-fat sour cream and Greek yogurt keeps this cake incredibly tender for days.
- Bright Citrus Punch: Fresh lemon juice and zest run through both the cake batter and the sweet glaze, offering a vibrant contrast to the sweet berries.
- Stays Structured: Coating the fresh blueberries and raspberries in a touch of flour prevents them from sinking, giving you beautiful fruit distribution in every single bite.
- Effortless Elegance: It looks sophisticated on a serving platter with its fresh berry garnish and lemon thyme sprigs, but the preparation is beautifully straightforward.
Ingredients
For the Cake
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoon fresh lemon juice
- ⅓ cup (90 g) full-fat sour cream
- ⅓ cup (90 g) 5% Greek yogurt
- 1 ¾ cups (220 g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (150 g) fresh blueberries
- 1 cup (125 g) fresh raspberries
- 1 tablespoon all-purpose flour, for coating berries
Lemon Glaze
- 1 cup (125 g) icing sugar (powdered sugar)
- 2 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
Garnish
- Fresh blueberries
- Fresh raspberries
- Small lemon thyme sprigs, optional
- Optional icing sugar, for dusting
See the recipe card below for quantities.
Instructions
Prepare the Cake
Oven and Pan Prep
Preheat your oven to 350°F (177°C).
Butter a 9-inch round cake pan. Line the bottom with a round piece of parchment paper and a long strip for the sides. Then lightly butter the parchment.
Mix the Batter
In a medium bowl, whisk together the 1 ¾ cups flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes using a hand mixer or stand mixer until the mixture is pale and fluffy.
Add the eggs one at a time, beating well after each addition to ensure proper emulsification.
Mix in the vanilla extract, lemon zest, and 2 tablespoons of fresh lemon juice.
Add the sour cream and Greek yogurt, mixing until the batter is completely smooth.
Prep and Fold the Berries
Add the dry ingredients to the wet mixture. Using a silicone spatula, fold gently just until the flour disappears and is fully incorporated. Do not overmix, as this can develop the gluten and make the cake dense.
In a separate small pan or bowl, gently toss the blueberries and raspberries with 1 tablespoon of flour until coated.
Gently fold approximately three-quarters of the floured berries into the cake batter.
Transfer the batter to your prepared pan and smooth the top with your spatula.
Scatter the remaining berries over the surface, pressing them lightly into the top of the batter.
➡️What is the Flour Coating Method? Dusting fresh fruit in a small amount of flour before folding it into a cake batter is an essential baking technique. The light coating of flour creates friction between the fruit and the batter, which prevents the heavy berries from sinking straight to the bottom of the pan while baking. This ensures an even distribution of fruit throughout the entire height of the cake.
Bake and Cool
Bake for 45 to 60 minutes (see pan material notes below), or until the center reaches an internal temperature of 203°F to 208°F (95°C to 98°C) and a skewer inserted into the center comes out clean.
If the top of the cake begins browning too quickly during the final 15 minutes of baking, loosely tent a piece of aluminum foil over the pan.
Allow the cake to cool in the pan on a wire rack for 20 minutes.
Run a thin knife around the inside edge of the pan, then carefully invert the cake onto the cooling rack. Remove the parchment paper and allow the cake to cool completely before glazing.
Make the Lemon Glaze
In a small bowl, whisk together the icing sugar, 2 tablespoons of lemon juice, and lemon zest until perfectly smooth.
The glaze should be thick enough to slowly flow across the top of the cake without immediately running off the sides. If it feels too thin, add a small tablespoon of icing sugar; if too thick, add a few extra drops of lemon juice.
Finish and Garnish
Arrange a handful of fresh blueberries and raspberries on the cooled cake. Finish with a very light dusting of icing sugar, optional.
Slice, then drizzle glaze over each piece when serving. Tuck a small lemon thyme sprig on each plate for a pop of colour and aroma, optional. Serve with extra berries on the side.
Tips, Substitutions & Serving Suggestions
- Pan Material and Bake Times – Baking Science Note: The type of pan you use impacts your baking time. We tested this recipe using a professional Hestan 9-inch stainless steel pan, which distributes heat gently and evenly, resulting in a bake time of 50 to 60 minutes. If you are using a standard aluminum pan or a dark non-stick pan, the cake will cook slightly faster. Expect the sweet spot to be around 48 to 52 minutes in most standard home ovens. Look for a total height of roughly 1 ¾ inches to know your volume is correct.
- Weighing Ingredients: For the absolute best and most consistent results in baking, it is highly recommended to weigh your dry ingredients (especially the flour) using a kitchen scale rather than using volume cups.
- Using Frozen Berries: If fresh summer berries are out of season, you can easily substitute frozen blueberries and raspberries. Do not thaw them before folding them into the batter, or they will bleed excess moisture and discolor the cake. They may also add 2 to 3 minutes to the total baking time.
- Make-Ahead Advice: This cake is a fantastic make-ahead option. You can bake the cake base one day in advance, wrap it tightly in plastic wrap once completely cooled, and store it at room temperature. Simply mix and apply the fresh lemon glaze right before your guests arrive.
- Storage: Store any leftover cake in a covered cake dome or airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Always bring refrigerated slices back to room temperature before serving to restore the soft, tender texture of the butter and crumb.
Transparency is important to us! We are Hestan Culinary ambassadors, and this post contains affiliate links. We prepped and baked this Summer Lemon Berry Cake using our Hestan Culinary Provisions 9" round cake pan, mixing bowls, sheet pans and chef’s tools. The thoughts, tips, and results shared in this recipe are 100% our own!
Love Summer Lemon Berry Cake? Try These Recipes Next:
- Grilled Mixed Berry Galette
- Lemon Curd & Mascarpone Pie (No-Bake Filling).
- Zucchini Lemon Loaf
- Easy Basque Cheesecake with Spiced Chocolate Drizzle
📖 Recipe
Summer Lemon Blueberry Raspberry Cake
Ingredients
For the Cake
- ¾ cup unsalted butter 170 g , softened
- 1 cup granulated sugar 200 g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoon fresh lemon juice
- ⅓ cup full-fat sour cream 90 g
- ⅓ cup 5% Greek yogurt 90 g
- 1 ¾ cups all-purpose flour 220 g
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup fresh blueberries 150 g
- 1 cup fresh raspberries 125 g
- 1 tablespoon all-purpose flour for coating berries
Lemon Glaze
- 1 cup icing sugar (powdered sugar) 125 g
- 2 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
Garnish
- Fresh blueberries
- Fresh raspberries
- Small lemon thyme sprigs optional
- Optional icing sugar for dusting
Instructions
Prepare the Cake
Oven and Pan Prep
- Preheat your oven to 350°F (177°C).
- Butter a 9-inch round cake pan. Line the bottom with a round piece of parchment paper and a long strip for the sides. Then lightly butter the parchment.
Mix the Batter
- In a medium bowl, whisk together the 1 ¾ cups flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes using a hand mixer or stand mixer until the mixture is pale and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure proper emulsification.
- Mix in the vanilla extract, lemon zest, and 2 tablespoons of fresh lemon juice.
- Add the sour cream and Greek yogurt, mixing until the batter is completely smooth.
Prep and Fold the Berries
- Add the dry ingredients to the wet mixture. Using a silicone spatula, fold gently just until the flour disappears and is fully incorporated. Do not overmix, as this can develop the gluten and make the cake dense.
- In a separate small pan or bowl, gently toss the blueberries and raspberries with 1 tablespoon of flour until coated.
- Gently fold approximately three-quarters of the floured berries into the cake batter.
- Transfer the batter to your prepared pan and smooth the top with your spatula.
- Scatter the remaining berries over the surface, pressing them lightly into the top of the batter.
Bake and Cool
- Bake for 45 to 60 minutes (see pan material notes below), or until the center reaches an internal temperature of 203°F to 208°F (95°C to 98°C) and a skewer inserted into the center comes out clean.
- If the top of the cake begins browning too quickly during the final 15 minutes of baking, loosely tent a piece of aluminum foil over the pan.
- Allow the cake to cool in the pan on a wire rack for 20 minutes.
- Run a thin knife around the inside edge of the pan, then carefully invert the cake onto the cooling rack. Remove the parchment paper and allow the cake to cool completely before glazing.
Make the Lemon Glaze
- In a small bowl, whisk together the icing sugar, 2 tablespoons of lemon juice, and lemon zest until perfectly smooth.
- The glaze should be thick enough to slowly flow across the top of the cake without immediately running off the sides. If it feels too thin, add a small tablespoon of icing sugar; if too thick, add a few extra drops of lemon juice.
Finish and Garnish
- Arrange a handful of fresh blueberries and raspberries on the cooled cake. Finish with a very light dusting of icing sugar, optional.
- Slice, then drizzle glaze over each piece when serving. Tuck a small lemon thyme sprig on each plate for a pop of colour and aroma, optional. Serve with extra berries on the side.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Notes
Tips, Substitutions & Serving Suggestions
- Pan Material and Bake Times - Baking Science Note: The type of pan you use impacts your baking time. We tested this recipe using a professional Hestan 9-inch stainless steel pan, which distributes heat gently and evenly, resulting in a bake time of 50 to 60 minutes. If you are using a standard aluminum pan or a dark non-stick pan, the cake will cook slightly faster. Expect the sweet spot to be around 48 to 52 minutes in most standard home ovens. Look for a total height of roughly 1 ¾ inches to know your volume is correct.
- Weighing Ingredients: For the absolute best and most consistent results in baking, it is highly recommended to weigh your dry ingredients (especially the flour) using a kitchen scale rather than using volume cups.
- Using Frozen Berries: If fresh summer berries are out of season, you can easily substitute frozen blueberries and raspberries. Do not thaw them before folding them into the batter, or they will bleed excess moisture and discolor the cake. They may also add 2 to 3 minutes to the total baking time.
- Make-Ahead Advice: This cake is a fantastic make-ahead option. You can bake the cake base one day in advance, wrap it tightly in plastic wrap once completely cooled, and store it at room temperature. Simply mix and apply the fresh lemon glaze right before your guests arrive.
- Storage: Store any leftover cake in a covered cake dome or airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Always bring refrigerated slices back to room temperature before serving to restore the soft, tender texture of the butter and crumb.
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