Description
This Crackly Sugar-Topped Summer Berry Cake is a delightful, moist dessert bursting with fresh blueberries and raspberries. A tender crumb enriched with sour cream is topped with a crackly layer of sugar that adds a satisfying crunch. Perfect for summer gatherings, it’s easy to make and pairs wonderfully with vanilla ice cream or whipped cream for an extra special treat.
Ingredients
Cake Batter
- 3/4 cup salted butter (12 tablespoons), melted
- 2 cups granulated sugar, divided
- 3/4 cup sour cream
- 3 large eggs
- 1 to 2 teaspoons fresh lemon zest
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh raspberries
To Serve
- Vanilla ice cream
- Whipped cream
- Additional fresh berries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (325°F if using a glass pan). Lightly grease a light-colored 9×13-inch metal baking pan with cooking spray or line with parchment paper and grease it.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 1 3/4 cups granulated sugar, sour cream, eggs, lemon zest, and vanilla extract until fully combined and smooth.
- Add Dry Ingredients: Stir in the all-purpose flour, baking powder, salt, and baking soda with a spatula. Mix until dry ingredients are mostly combined but some dry streaks remain to avoid overmixing.
- Fold in Fresh Berries: Gently fold the fresh blueberries and raspberries into the batter. Mix carefully to evenly distribute berries while minimizing breakage.
- Spread Batter: Evenly spread the berry-filled batter into the prepared baking pan.
- Add Crackly Sugar Topping: Sprinkle the remaining 1/4 to 1/3 cup granulated sugar evenly over the surface of the batter to create a crackly top when baked.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until the cake is lightly golden and puffed and a toothpick inserted into the center comes out clean or with moist crumbs. Add extra baking time if using a glass pan.
- Cool and Serve: Allow the cake to cool completely in the pan. Serve squares of the cake at room temperature with fresh berries, whipped cream, or vanilla ice cream as preferred.
Notes
- Use a light-colored metal pan for best baking results; if using glass, reduce oven temperature to 325°F and extend baking time if needed.
- Do not overmix the batter after adding dry ingredients to ensure a tender crumb.
- Gently fold the berries to avoid breaking them up too much, preserving texture and appearance.
- Sprinkling sugar on top before baking creates a pleasant crackly crust on the cake.
- Serve the cake slightly cooled or at room temperature for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
