This easy 4th of July Berry Cake is soft, buttery, and filled with fresh blueberries and raspberries. Finished with homemade whipped cream and extra berries, it's the perfect simple summer dessert for BBQs, picnics, and holiday celebrations
0 Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.
1 In a large mixing bowl, beat together the softened butter and 1 cup of the sugar until light, fluffy, and creamy. Don't rush this step—it gives the cake its soft texture.
2 Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
3 In a separate bowl, whisk together the flour, baking powder, and salt.
4 Add the dry ingredients to the butter mixture, alternating with the sour cream (or yogurt), beginning and ending with the flour mixture. Mix until everything is just combined.
5 Gently fold in the blueberries and raspberries, being careful not to overmix or crush the berries.
6 Spread the batter into your prepared cake pan and smooth the top.
7 Sprinkle the remaining ¼ cup sugar evenly over the top. This creates the prettiest crackly, bakery-style finish.
8 Bake for 35–40 minutes, until the top is lightly golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
9 Let the cake cool completely in the pan.
10 Top each slice with a generous dollop of homemade whipped cream and plenty of fresh berries before serving.
