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Summer Berry Brunch Cake

  • Author: Lisa Keys
  • Total Time: 1 hour 10 minutes
  • Yield: serves 8


Perfect summer berries make the tastiest cakes



1 ½ cups all -purpose flour

1 ½ teaspoons baking powder

½ teaspoon fine sea salt

6 tablespoons unsalted butter, room temperature

¾ cup sugar

Zest of 1 lemon or lime

1 egg

1 teaspoon vanilla

½ cup buttermilk

Assorted fresh berries (large ones cut in half), strawberries, blackberries, blueberries


Optional: slivered almonds or streusel (see note)




  1. Heat oven 350F. Butter an 8-inch square pan or 9-inch deep-dish pie plate.
  2. In a small mixing bowl, whisk flour, baking powder and salt; set aside.
  3. In a larger mixing bowl, beat butter, sugar and zest for 2 minutes or until light and fluffy with an electric mixer. Add egg and vanilla; blend well. Add buttermilk and flour mixture; blend well.
  4. Pour batter into desired pan. Top with berries, placing cut sides down. Most of the batter should be covered in berries.
  5. Sprinkle almonds or streusel just around edge of cake, if desired.
  6. Bake for 10 minutes. Reduce heat to 325F and continue baking 45 to 50 minutes or until golden and cake springs back when touched with the tip of your finger.
  7. Serve warm topped with yogurt or whipped cream. 



Streusel: 2 tablespoons soft butter, 2 tablespoons dark brown sugar, 2 tablespoons all-purpose flour, ½ teaspoon cinnamon, ¼ teaspoon fine sea salt, ¼ cup chopped pecans: mash it all together until it forms clumps

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: dessert
  • Method: baking

Keywords: summer berries, coffee cake, brunch, breakfast, streusel