Raspberry Blueberry Cake
Happy 4th of July! This season, in particular, I am reminded and compelled to celebrate our nation’s birth and the amazing freedoms that come with it. The 4th is the most steadfast marker that summer is really here and it’s here to stay. Even grown, my heart rejoices for summer as much as it ever did. And this long weekend and celebration encapsulates the great hallmarks of summer - being outside, spending time with family and friends, eating grilled foods, staying up too late, and eating copious amounts of sweets (who remembers those red-white, and blue rocket popsicles?). Just as I’ve grown, my idea of treats have too. These days, I’m a fan of naturally-derived reds and blues and hopefully a little less sugar. This cake is my answer and I hope it will become yours, too!
Like many recipe hunts, my search was gifted to me, by a former Cherbourg Baker and good friend, Nina Ryan. Nina gave me a gorgeous Saveur Magazine. A magazine that I love and rarely take the time to read, but when it is a gift it is my obligation to enjoy it cover-to-cover. And with that came this wonderful cake that we have adjusted to be gluten-free, nut-free, and dye-free. I hope this cake makes its way on to the table of your celebration. After all, doesn’t our country deserve a cake for it’s 244th birthday? I certainly think so and I know you’ll be glad you took the time to do it. Enjoy this long weekend and all it has in store for you!
Be Sweet &
see you soon,
Geri
Raspberry Blueberry Cake
Ingredients
4 oz. salted butter, room temperature
1 3/4 C. Cherbourg flour
1 3/4 tsp. baking powder
3/4 tsp. kosher salt
1/3 C. sugar
2/3 C. packed light-brown sugar
2 large eggs, room temperature
2 tsp. vanilla extract
2/3 C. whole milk, room temperature
1 C. raspberries
1 C. blueberries
fine sanding sugar, for sprinkling
Directions
Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line with parchment; butter parchment.
Whisk together Cherbourg flour, baking powder and salt in a medium bowl and set aside.
Cream butter and then beat in granulated and brown sugars until light and creamy.
Add eggs, one at a time, beating to combine after each addition. Add vanilla.
Add flour mixture in three batches, alternating with milk and beginning and ending with flour; beat until combined. Transfer batter to prepared pan.
Sprinkle top with berries, pressing some down into batter. Sprinkle generously with sanding sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, 50 minutes to 1 hour.
Let cool in pan 20 minutes. Turn out onto a wire rack carefully (cake is quite fragile when warm); remove parchment. Turn cake top-side up; let cool completely, about 1 hour.
