Have you ever found yourself roaming the vibrant streets of a sun-kissed market, where the aroma of sweet fruits dances with the laughter of locals? Let’s take a culinary detour to a world bursting with color, where the enchanting strawberry blueberry cake takes center stage, captivating hearts and taste buds alike!
Why make this recipe?
Ah, the strawberry blueberry cake! It’s not just a dessert; it’s a celebration of vibrant hues, a delightful thrill ride for your palate, and the perfect companion for sun-drenched picnics or cozy family gatherings. The fresh strawberries bring a pop of freshness, while the blueberries add a subtle sweetness, encapsulating summer in each bite. And trust me, who wouldn’t want a slice of that adventure?
How to make Strawberry Blueberry Cake
Ingredients:
- 2 cups all-purpose flour (sifted or aerated)
- 2 teaspoons baking powder
- 1 and 1/4 cups white granulated sugar
- 2 oz salted butter (melted)
- 2 eggs
- 1 cup plain low-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- 16 oz fresh strawberries (hulled and halved)
- 6 oz fresh blueberries
Directions:
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Preheat that beautiful oven of yours to 350°F. If it has a convection setting, let’s channel that culinary power with a convection bake. Grab a 9×3-inch springform pan, and line the bottom with parchment paper, letting it hold the cake like a warm embrace. Don’t forget to grease those sides and bottom with butter or cooking spray to avoid a sticky escapade!
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In a medium bowl, introduce the flour and baking powder to each other – they’re about to have a powerful reunion.
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While they mingle, let’s dance over to the large bowl! Combine granulated sugar, melted butter, and eggs; beat them on medium-high speed with an electric mixer or whisk them into submission for about 2 minutes until the blend is smooth and reminiscent of a sunrise.
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Next, waltz in the Greek yogurt and vanilla extract, giving it a gentle mix for just one more minute, until everything’s harmoniously combined.
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Gradually add the flour mixture to the wet ingredients, about a cup at a time. Mix just until they become friends—no need to over-mix; we like a little mystery in our cake!
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Now, take one-third of those fabulous strawberries and chop them into smaller pieces. Fold these juicy morsels into the cake batter with a touch of magic.
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Transfer the gloriously thick batter into the prepared springform pan, spreading it lovingly. Now, let the strawberries shine! Arrange the halved strawberries, cut sides down, densely on top of the batter, scattering blueberries in the gaps like little drops of joy.
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Slide your creation onto the middle rack of the oven and bake for about 50 to 60 minutes. Test for completion with a toothpick—the cake should be as clean as a fresh start (away from the strawberries, of course!).
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Remove that golden marvel from the oven and let it cool in the pan on a wire rack. After about 40 minutes, it’s time for a little freedom! Release the cake from the springform and gently transfer it onto a cake plate with parchment paper still attached.
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When you’re ready to serve, a dusting of powdered sugar adds a touch of elegance—because why not? You can enjoy it solo or pair it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience further!
How to serve Strawberry Blueberry Cake
Serve it up like a champion—this cake reigns supreme at summer barbecues, garden parties, or simply as a delectable centerpiece on a Sunday table. Pair it with a breezy iced tea or a robust coffee, and watch your friends marvel at your culinary wizardry.
How to store Strawberry Blueberry Cake
If this cake lasts more than a day (which it probably won’t, because let’s be honest), it can be stored in an airtight container in the fridge for up to 3 days. Just remember to savor every last crumb—no morsel should be left behind!
Tips to make Strawberry Blueberry Cake
- For an extra punch of flavor, try adding a pinch of lemon zest or a splash of lemon juice to the batter. Citrus is the secret weapon of bakery champions!
- If you’re feeling adventurous, swap some of that white sugar for brown sugar for a deeper, caramel-like flavor.
- Experiment with different berries! Raspberries and blackberries can step into the limelight too!
Variations
- Vegan Version: Swap the eggs for flax eggs and use plant-based yogurt to create an equally luscious delight for everyone at the table!
- Gluten-Free Twist: Grab your favorite gluten-free flour blend, and keep the spirit of the cake alive without gluten.
FAQs
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Can I use frozen fruits instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture, or you might end up with a sweet puddle instead of a cake! -
What can I do if my cake sinks in the middle?
No worries! Next time, ensure you incorporate the flour mixture gently, as over-mixing can lead to that sinking feeling. And trust the baking time—every oven has its quirks! -
Can I make this cake ahead of time?
Definitely! Bake it a day in advance; it’ll taste even better the next day! Just keep it covered in the fridge—if it lasts that long, of course!
So, dust off your apron and embark on this tasty journey. Your taste buds are ready, and this strawberry blueberry cake is waiting to take you on a wild, sweet adventure!
Strawberry Blueberry Cake
Ingredients
Method
- Preheat the oven to 350°F. If available, use the convection setting for an even bake.
- Line the bottom of a 9x3-inch springform pan with parchment paper and grease the sides with butter or cooking spray.
- In a medium bowl, combine flour and baking powder.
- In a large bowl, mix together granulated sugar, melted butter, and eggs until smooth.
- Add Greek yogurt and vanilla extract, mixing gently until combined.
- Gradually add the flour mixture to the wet mixture, about a cup at a time. Mix just until combined.
- Chop one-third of the strawberries and fold them into the batter.
- Pour the batter into the prepared springform pan. Arrange the halved strawberries on top and scatter blueberries in the gaps.
- Bake in the middle rack of the oven for 50 to 60 minutes or until a toothpick comes out clean.
- Once baked, allow the cake to cool in the pan for 40 minutes before transferring to a cake plate.
- Dust with powdered sugar before serving.