Description
A soft and buttery basil berry cake bursting with fresh strawberries, blueberries, raspberries, and a subtle hint of chopped basil for a bright, elegant twist.
Ingredients
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- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, chopped
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 2 tablespoons fresh basil leaves, finely chopped
Instructions
- Preheat oven to 350°F and grease a 9 inch round cake pan.
- Cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and whole milk until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture and mix just until combined.
- Gently fold in chopped basil, strawberries, blueberries, and raspberries.
- Pour batter into prepared pan and spread evenly.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 15 minutes before removing from pan, then cool completely before serving.
Notes
- Toss berries lightly in flour before folding in to prevent sinking.
- Use room temperature ingredients for a smoother batter.
- Store in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg