Strawberry Blueberry Cake is the ultimate Spring/Summer dessert packed with fresh berries! There is nothing complicated about this recipe: no frosting and no cake layers. It’s just a simple cake made with pantry staples. It makes a perfect dessert or brunch. Serve it with whipped cream or plain vanilla ice cream.
Ingredients
2 cups all-purpose flour sifted or aerated
2 teaspoons baking powder
1 and ¼ cups white granulated sugar
2 oz salted butter melted
2 eggs
1 cup plain low-fat Greek yogurt
1 teaspoon pure vanilla extract
16 oz fresh strawberries hulled and halved
6 oz fresh blueberries
Instructions
Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9×3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
Nana used to make these by the dozen, and freeze them for later!
The flavor in this dish is incredible! Can’t wait to prepare it again!
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