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summer berry cake
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4.60 from 5 votes

Summer Berry Cake

A perfect tea cake made with mixed berries, lemon zest and dressed with luscious lemony glaze topped with more fresh berries! 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Calories: 357kcal
Author: Archana Mundhe

Ingredients

INGREDIENTS:

  • 1½ cups all purpose flour plus 1 tablespoon
  • 2 teaspoon baking powder
  • 1 teaspoon kopsher salt
  • ¾ cup sugar
  • 1 egg room temperature
  • ¾ cup buttermilk room temperature
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest from 1 lemon
  • 2 cups mixed fresh berries rinsed, dried and coated in ½ tablespoon of flour. (blueberries, chopped blackberries and raspberries)

Glaze

  • 2 cups powdered sugar
  • 1 tablespoon melted butter
  • 4 tablespoons lemon juice from 1 lemon

Topping

  • 2 cups mixed berries
  • handful mint leaves

Instructions

  • Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
  • In a large bowl Sift 1½ cups of flour, baking powder and salt together and set aside.
  • In a medium bowl cream together sugar, egg, buttermilk, oil, vanilla and lemon zest until the mixture gets light and fluffy. Pour this batter over the flour mixture and mix well until all the dry ingredients are blended in. Gently fold in the berries in the batter.
    summer berry cake
  • Pour the batter in the prepared cake pan. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil.
  • Add 1 cup water to Instant Pot. Place the cake pan on the trivet and carefully place the trivet in the Instant Pot DUO PLUS 9-in-1.
  • Press Cake option(Hi pressure) and change the Mode to Less. Adjust cook time to 35 minutes. Allow Natural Pressure release before opening the Instant Pot.
  • Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack. Take the cake out of the cake pan. 
    summer berry cake
  • Once the cake is cooled, whisk powdered sugar, butter and lemon juice until very smooth. Drizzle over the cake letting it trickle down the sides. Allow the glaze to set for 10-15 minutes before topping the cake with more berries and mint. 
  • Enjoy! It will stay well covered at room temperatures for 2 to 3 days or can be refrigerated for up to one week

Notes

Notes:
I would recommend using fresh berries instead of frozen ones. With frozen berries, I have seen varied cook times. It takes additional 10-15 minutes for the cake due to the extra water content in frozen berries. 
 
To make this cake in the 7-in-1 Instant Pot DUO, use the same cooking time. 

Nutrition

Calories: 357kcal | Carbohydrates: 66g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 337mg | Potassium: 196mg | Fiber: 2g | Sugar: 56g | Vitamin A: 145IU | Vitamin C: 5.2mg | Calcium: 78mg | Iron: 0.7mg
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