Eggless Triple Berry Cake

triple berry cake

Jump to Recipe Print Recipe

This is my first “European Summer” here in Krakow, Poland (after we moved here in February) and I’m in love with the variety of fresh berries available here in addition to other regular fruits.

I plan to bake with them in my mind every time I pass the fresh fruit aisle in the grocery store.

And I finally have done that.

Here’s presenting a delicious buttery soft cake made with three berries that are in season right now: Blueberries, Raspberries and Blackberries.

 

Ingredients

Instructions

Which berries to use?

Can I use frozen berries?

More Berry Recipes

 

Ingredients

  1. Three varieties of berries: I would love to try this cake with frozen berries some time but as of now I have used fresh berries as they were in season.
  2. Butter: Do not substitute this with oil as this cake owes its flavour to butter.
  3. Oil: A teaspoon of oil goes a long way. I have designed the recipe with little oil to make the cake moist.
  4. All-purpose Flour: To make it healthier, substitute 50% flour with whole-wheat flour.
  5. Leavening: In this recipe, we have to use both baking soda and baking powder. Do not skip any one.
  6. Yogurt: Use full fat Greek yogurt for the best flavours. You can use home made Greek yogurt as well.
  7. Almond Slivers: For topping the cake after you have transferred it to the cake pan, this ingredient brings a lot of flavour and crunch which compliments the cake and the berries in it.

Triple Berry Cake Loaf

Which berries to use?

I have used a combination of blueberries, raspberries and blackberries. You can use:

  • strawberries, blueberries, raspberries
  • blackberries, blueberries, strawberries,
  • blueberries and strawberries,
  • only blueberries,
  • raspberries and strawberries,
  • raspberries and blueberries,
  • only raspberries or only strawberries.

All of these are good berry combinations.

But since this is a triple berry cake, the more variety of berries you add, the better the taste of the cake would be.

And yes, you can add more than three berries too.

Tip: If you are using blackberries, use smaller fruits. Larger fruits will kind of “burst” inside the cake creating large holes which are not so good to look at.

 

Can I use frozen berries?

Yes you can. But there is a different method to use berries in the frozen state.

You do not thaw the frozen berries before adding them to the batter.

For understanding better about using frozen berries in cakes and muffins, I found this post from Bon Appetit helpful.

Slices of triple berry cake on a plate with berries

Instructions

  1. Measure the required quantity of mixed berries. Wash them in a bowl of water and pat dry on a kitchen paper towel.
  2. Measure and sift the dry ingredients: Flour, Baking Soda, Baking Powder, Salt, Sugar.
  3. Take a tablespoon of flour in a flat dish. Once the berries are dry, put them in this flour so that they get a light coating of flour on them. This helps them to not sink.
  4. Take yogurt in the required quantity and beat it for a minute with a fork until it becomes light and fluffy. This helps the cake to rise better.
  5. Measure butter and melt it. Let it cool down and then add vanilla extract and mix. Add this to the yogurt. Beat it again with a fork.
  6. Once the yogurt-butter mixture is ready, add it to the bowl of dry ingredients and mix well.
  7. The final step should be adding the flour-coated berries. In the video, I have added the berries before adding wet ingredients. This caused the berries to break while mixing as they are very delicate.
  8. So, add the berries when you are done mixing the batter. Transfer the batter in a 9×7 loaf pan.
  9. Top with almond slivers which add so much to the flavour. This is a must-add!
  10. Bake for 50 minutes at 170°C.

 

Eggless Triple Berry Cake Recipe

triple berry cake
Print Recipe

Eggless Triple Berry Cake

A buttery delicious loaf cake adorned with berries to make the most of them during summer.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Snack
Cuisine: World
Keyword: cake with fruits, eggless cake
Servings: 6

Ingredients

  • 225 grams All-purpose Flour
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • Pinch Table Salt
  • 125 grams Powdered Sugar
  • 135 grams Greek Yogurt (any thick yogurt)
  • ¼ tsp Vanilla Extract
  • 60 grams Unsalted Butter
  • 1 tbsp Odourless Oil
  • 4 tbsp Water

Instructions

  • Measure and sift the dry ingredients: flour, baking soda, baking powder, sugar and salt.
  • Melt the butter and keep aside. Once this cools down, add the vanilla extract and oil.
  • Wash the berries using a bowl of water and use a kitchen napkin to dry them. Use only ripe berries.
  • Take a tablespoon of flour in a flat dish. Once the berries are dry, put them in this flour so that they get a light coating of flour on them. This helps them to not sink.
  • Beat the yogurt with a whisk for a minute until it becomes fluffy.
  • In the bowl of dry ingredients, add half the yogurt and half of the butter-oil-vanilla mix and combine gently for few seconds.
  • Add the remaining yogurt and butter-oil-vanilla and combine to make the final cake batter.
  • Add the berries now and mix gently to prevent the delicate berries from breaking.
  • Line a 9x7 inch loaf pan and transfer the batter. Top with almond slivers. Bake at 170°C for 50 minutes.
  • You can also use a 7 inch or 8 inch round pan and bake at 170°C for 45 minutes.

Notes

This cake will be best to eat within 1-2 days (under refrigeration) as we have fresh berries in the cake.

Pin this recipe to read later:

slices of triple berry cake

Other recipes with berries:

Chocolate covered Blueberries

Eggless Strawberry Cake

Raspberry Jam

Double Strawberry Cake (with eggs)