4.67 from 3 votes
summer berry cake
Summer Berry Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

A perfect tea cake made with mixed berries, lemon zest and dressed with luscious lemony glaze topped with more fresh berries! 

Course: Breakfast, Dessert
Cuisine: American
Keyword: summer berry cake
Servings: 8
Calories: 357 kcal
Author: Archana Mundhe
Ingredients
INGREDIENTS:
  • 1-1/2 cups all purpose flour plus 1 tablespoon
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup of sugar
  • 1 egg room temperature
  • 3/4 cup buttermilk room temperature
  • 1/4 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 cup powdered sugar
  • 1 tablespoon melted butter
  • 4 tablespoon lemon juice from 1 lemon
Topping
  • 2 cup mixed berries
  • handful mint leaves
Instructions
  1. Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
  2. In a large bowl Sift 1-1/2 cups of flour, baking powder and salt together and set aside.
  3. 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
  4. Pour the batter in the prepared cake pan. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil.

  5. 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.
  6. 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.
  7. 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
  8. 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. 

  9. Enjoy! It will stay well covered at room temperatures for 2-3 days!
Recipe Notes

Notes:

I would recommend using fresh berries instead of frozen. 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 same cooking time. 

Nutrition Facts
Summer Berry Cake
Amount Per Serving
Calories 357 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Sodium 337mg 14%
Potassium 196mg 6%
Total Carbohydrates 66g 22%
Dietary Fiber 2g 8%
Sugars 56g
Protein 2g 4%
Vitamin A 2.9%
Vitamin C 6.3%
Calcium 7.8%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.