This post may contain affiliate links.

This Berry Cake is tender, buttery and studded with fresh berries throughout. Lightly spiced with cinnamon, nutmeg and fresh lemon zest, this cake is light, fresh and warming all at once. It comes together quickly, in just one bowl, with standard pantry ingredients, which means you can bake this up at the last minute for any dinner party or gathering.

I’ve been developing this recipe for months and have tested iteration after iteration. No variable was left untested! So I can guarantee this recipe is foolproof and will work every time. The base of this fresh berry cake recipe is a stiff buttery batter that bakes up into a tender and moist cake.

A stiff batter may feel counterintuitive, but it’s important for holding up the berries so they don’t sink to the bottom of the cake.

The crumb is very resemblant to coffee cake, and luckily, can hold up to a streusel topping if you’re interested in adding that. I like to use a combination of diced strawberries and blueberries, but raspberries and blackberries are also a great addition to a mixed berry cake.

3 Reasons to Make This Berry Cake
Ingredients Needed for Berry Cake
How Easy It Is to Make
Tips for Making Mixed Berry Cake
Fresh vs Frozen Berries
Storage and Freezing Instructions
How to Serve Berry Cake
More Easy Cakes to Try
Berry Cake Recipe Recipe

Slices of berry cake on a piece of parchment paper.

3 Reasons to Make This Berry Cake

One Bowl: I recommend making this in a stand mixer (it’s just easier) but you can also use a hand held mixer. The batter comes together in minutes and in just one bowl. This stunning and delicious Pistachio Loaf Cake is another one-bowl recipe to try.
Easy to make: this recipe uses the creaming method which consists of creaming butter and sugar together before adding in the dry ingredients. It’s an easy, foolproof method for tender and moist cakes.
Versatile: this moist berry cake is versatile and forgiving. Use a variety of fresh berries, or use just one kind. Clean out the freezer and use frozen berries. Swap the all-purpose flour out for whole-wheat flour. The list goes on!

Fresh blueberries, strawberries, cinnamon, sugar, butter, nutmeg, lemon, flour and baking powder set out on a counter. — Berries, cinnamon, nutmeg, vanilla, eggs, flour, baking powder, salt, butter, lemon and sugar.

Ingredients Needed for Berry Cake

Here are some notes on the ingredients, the full recipe with ingredient amounts can be found in the recipe card.

Butter: I’m a fan of baking with unsalted butter because it allows you better control the overall seasoning of the batter. If you’re using salted butter (no shade!), decrease the measured amount of salt to ½ teaspoon (1 stick of butter has about a ¼ teaspoon).
Granulated sugar: used in the batter and sprinkled over top for a sweet crunch.
Baking powder: the only leavener in this recipe. You’ll need 1 teaspoon to create the perfect lift and tender texture.
Salt: I develop recipes using Morton kosher salt. If you’re using Diamond Crystal, use a heaping ¾ teaspoon of salt.
Nutmeg: for the best flavor, grate fresh nutmeg. You can buy whole nutmeg in the spice aisle. It’ll take you a long time to get through, so store the jar of nutmeg in the freezer and grate it fresh with a microplane.
Cinnamon: just a dash is mixed with sugar and sprinkled over the top of the cake.
Eggs: it’s important to use eggs labeled as “large.” One large egg, out of shell, should weigh about 50 grams. Using the correct size of egg is important for achieving the correct texture.
Lemon zest: just a half a teaspoon of lemon zest (about ½ a lemon) adds a note of brightness and pairs nicely with the warm spices. Lemon Berry Cake has a nice ring to it.
Vanilla extract: a splash of pure vanilla extract adds depth and nuance.
Flour: you’ll need all-purpose flour here, though whole-wheat flour can also be used.
Berries: Good news, you can use fresh or frozen berries here. I prefer fresh, but either will work. Use 1 cup berries, or 150 grams. Do not use more than that or the berries will fall to the bottom of the cake and the cake will be dense and stodgy.

How Easy It Is to Make

This is a quick overview of the recipe, with helpful step-by-step images. Jump to the recipe card for the full recipe.

Start by creaming together the softened butter, sugar, baking powder, and nutmeg. The goal is to combine the ingredients until it is smooth in texture. Do not whip the butter or try to incorporate air.

Butter and sugar creamed together in a glass mixing bowl.

Add the eggs, one at a time, until combined. The mixture will look a little curdled and that’s OK. Mix in the vanilla and lemon zest.

Butter, sugar and egg mixture in a glass mixing bowl.

With the mixer on low, gradually add flour by spoonful and mix until a stiff, smooth batter comes together.

Smooth, thick cake batter in a glass mixing bowl.

Scrape the batter into the prepared pan and spread into an even layer.
Arrange the berries evenly over top then sprinkle with cinnamon sugar.

Round cake pan filled with cake batter and topped with diced strawberries, blueberries and cinnamon sugar.

Bake until the cake is puffed, golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.

Berry cake in a round baking pan set on a counter.

Allow the cake to cool in the pan for 10–15 minutes before running a knife around the edges and inverting the pan to remove the cake.

Tips for Making Mixed Berry Cake

If you have a food scale, measure the ingredients by weight. It’s far more accurate and allows you to recreate the same results every time. This is my favorite food scale.
If you don’t have a food scale, measure the flour by fluffing and spooning the flour into the measuring cup and leveling off (do not scoop the flour with the cup—this will result in too much flour and a dense, dry cake).
I used to think room temperature ingredients didn’t really matter in baking, but they really do. Make sure the butter and the eggs are at room temperature before whipping up the batter.
Use the amount of berries called for and no more—use between 140 and 150 grams of berries, or about 1 cup. If you’re using strawberries, chop them into fairly small pieces. You might be tempted to add more berries, but don’t. Too much fruit and the cake will be dense and stodgy.
Allow the cake to cool for 10–15 minutes before you remove the cake from the pan. And be sure to run a knife along the edge of the pan—this’ll ensure the cake comes out cleanly and in one piece.

Slice of berry cake on a parchment-lined wood cutting board.

Fresh vs Frozen Berries

Fresh is best in this easy berry cake, but you can use frozen. If you’re using frozen berries, do not thaw them. Instead, sprinkle them over the batter still frozen.

Storage and Freezing Instructions

This cake is best served the day it’s baked. If you had leftovers, wrap them in plastic wrap or place them in a zipper-lock bag and store them at room temperature for 1 day, or in the refrigerator for up to 3 days.

You can also freeze the wrapped cake in the freezer for up to 3 months. Thaw overnight in the refrigerator, but keep in mind the thawing of the cake will likely make the top of the cake fairly wet.

Slice of berry cake on a plate topped with a dollop of whipped cream.

How to Serve Berry Cake

Serve as a tea cake, brunch bake or elegant no-fuss dessert (with whipped cream or Strawberry Whipped Cream).
Drizzle it with a simple cream cheese glaze, like I do on my Sweet Potato Cake, for a “berries and cream” vibe.
Make it a layer cake by making two cakes, letting them cool completely, then layering and frosting.