Berry Good Cake

There is something about that red, white and blue…


It has different meanings for different people, but that’s the beauty of it.


This cake screams “Merica” and a backyard cookout.


Precisely how this cake was eaten this past Memorial Day Eve (yes, it’s a thing).


Funny how that works out.


This cake was inspired by Sally’s Baking Addiction‘s recent appearance on WBALTV 11, Baltimore. She made a red, white and blue tie-dye cake with food coloring. The host then asked if it could be made with strawberries and blueberries, which she said she had not tried, so I decided to give it a go.


I spent this Memorial Day boating with my people (aka my family) and a BW (body of water – Chesapeake Bay, and bottle of wine – well technically mimosas). Perfection. Hope you had a wonderful Memorial Day as well!


Berry Good Cake

(Adapted from Sally’s Baking Addiction, Vanilla Cake)

1 and 2/3 cup (210g) all-purpose flour,
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick or 115 g) unsalted butter, melted
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar
1 large egg
1/4 cup (60g) yogurt (plain or vanilla; or greek yogurt; or sour cream) I removed the yogurt in place of the pureed strawberries and blueberries
3/4 cup (180ml) milk (cow’s milk; or soy milk; or almond milk)- I used almond milk
1 Tablespoon (15ml) vanilla extract
½ cup blueberries, pureed (with 2 drops blue food coloring)
½ cup strawberries, pureed

¾ cup Greek Yogurt Cream Cheese
1 cup powdered sugar
½ cup almond milk
¼ cup butter
1 tablespoon cornstarch

1. Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (I used a bundt an) generously with nonstick spray. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
3. In a large microwave-safe bowl, melt butter in the microwave.
4. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty.
5. Whisk in egg, milk, and vanilla extract until combined.
6. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
7. Add mixture to bundt pan.
8. Lay pureed blueberries and strawberries on top. Swirl together with knife.
9. Bake for 20 minutes.
10. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
11. Whip icing ingredients until smooth.
12. Serve with icing drizzled right before serving.

“True heroism is remarkably sober, very undramatic. It is not the urge to surpass all others at whatever cost, but the urge to serve others at whatever cost.”

-Arthur Ashe


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