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Moist Basil Berry Cake

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A moist and tender cake featuring fresh basil and mixed berries, offering a unique balance of juicy tartness and subtle herbal freshness. Perfect for spring and summer gatherings or a delightful homemade treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) sour cream
  • 1 teaspoon vanilla extract
  • ¼ cup fresh basil leaves, finely chopped (about 10–12 leaves)
  • 1½ cups (225 g) mixed berries (blueberries, raspberries, blackberries), fresh or frozen
  • Optional: powdered sugar for dusting or a light glaze

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer or hand whisk, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and mix to combine.
  5. Gently mix in the sour cream and finely chopped fresh basil leaves.
  6. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with about 2 tablespoons (30 ml) of milk if the batter feels too thick. Mix on low speed or fold gently to avoid overworking.
  7. Carefully fold in the mixed berries, trying not to break them up to keep the cake marbled and colorful.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should feel springy when lightly pressed.
  10. Let the cake cool in the pan for about 15 minutes, then turn out onto a cooling rack to cool completely before slicing.
  11. Optional: Dust with powdered sugar or drizzle a light vanilla glaze before serving.

Notes

To prevent berries from sinking, toss them lightly in flour before folding into the batter. Cream butter and sugar thoroughly for a tender crumb. Fold ingredients gently to keep berries intact and avoid a purple batter. Check cake starting at 38 minutes and cover with foil if top browns too quickly. Cool completely before slicing to prevent crumbling.

Nutrition

Keywords: basil berry cake, moist berry cake, fresh basil dessert, easy berry cake, summer cake, spring cake, homemade cake, berry dessert

Find it online: https://swooshspice.com/moist-basil-berry-cake-recipe-easy-homemade-delight-with-fresh-berries/