Berry Cake


My Mother used to bake this cake in the warm summer weekends when the berries were in season. I always loved it due to the combination of the fresh taste of the berries and the sweet flavour of the base.
Prepared and Photographed by:
Recipe Source: Found in an old Romanian cookbook, "Cartea Dulciurilor" (The Dessert Book) written by Elena Drodea
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • ½ cup of butter (room temperature)
  • 1 cup + 2 tablespoons of powder sugar (2 tablespoons to sprinkle on the top when ready)
  • 2 cups of sifted flour
  • 2 egg yolks (room temperature)
  • 3 tablespoons of sour cream
  • ½ cup of milk
  • 1 teaspoon of vanilla
  • zest from 1 lemon
  • 2 teaspoons of baking powder
  • pinch of salt
  • raspberries and blueberries
  1. Directions:
  2. In a mixer bowl put the butter and mix on slow speed until the butter is creamy
  3. Add the powder sugar in stages, until sugar is incorporated
  4. Add the egg yolks, milk and sour cream, continue to mix
  5. In separate bowl, combine the dry ingredients (flour, baking powder, salt) and whisk them a few times
  6. Add the dry ingredient mix to the mixture in the mixer bowl in stages, mixing on slow speed.
  7. Add vanilla, lemon zest and mix well, however, do not overbeat
  8. Butter and flour a cake pan ( 9"x9") and pour the cake mixture.
  9. Level with the back of a spoon, put the berries on top of the cake
  10. Bake for 35 minutes at 375 F.
  11. When the top is lightly browned, the edges begin to pull away from the sides of the pans, and the surface springs back when you press the center with a fingertip you will know that the cake is ready.
  12. Pull out of the oven, sprinkle with powder sugar immediately. Let it cool, slice it in small squares. Enjoy!

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