Thank God For Berries Cake!

Barbara Heckenlively


This started out as a blueberry upside down cake. But then I added a filling and made it a layer cake. This LOVELY cake is better than chocolate! It has a heavy, moist texture, like an old fashioned, homemade shortcake. The lemon is just right ... not sour. I was experimenting with a lemon bread recipe and came up with this lovely cake. You'll dream about this cake ... I'm not kidding.

pinch tips: How to Use Hand & Stand Mixers




30 Min


50 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
The whole crew adored this delicious lemon-berry cake. It's tangy, creamy with a pop of flavor from the raspberries and blueberries. What a wonderful and refreshing summertime treat!.

Note: Watch your baking time. In our oven, the cake was done in 35-40 minutes.


1/2 c
butter, softened
1 c
granulated sugar
1/2 c
1/2 c
sour cream
1/4 c
lemon juice
1 1/2 c
1 1/2 tsp
baking powder
1/2 tsp
2 tsp
lemon zest
1/3 c
light brown sugar
1 c
1 c
or more, non-dairy topping (Cool Whip)
1 c
fresh raspberries


3 oz
cream cheese
1 tsp
lemon extract or 1/4 c lemon juice
1/3 c
powdered sugar
2 Tbsp
lemon zest
4 c
non-dairy whipped topping (Cool Whip)
a few drops of yellow food coloring
1 1/2 c
sweetened coconut (any cut)

Directions Step-By-Step

Using cooking spray, coat two 8 or 9 inch round cake pans. In a medium sized bowl, blend flour, baking powder, and salt. Set aside.
Cream sugar and butter together until light and fluffy. Beat eggs and add to butter mixture. Add milk, sour cream, lemon juice and 2 tsp lemon zest.
Add the flour mixture to wet ingredients and mix by hand just until moistened. DON'T over mix for a better texture.
Sprinkle one of the cake pans with 1/3 c of brown sugar. Sprinkle fresh blueberries covering the bottom of the pan completely. Pour 1/2 of the cake mixture over blueberries. Pour remaining batter in second cake pan.
Bake cakes for 35 minutes. Then test, with a toothpick that comes out clean, for doneness. If not done, check again every 5 minutes. When done, cool for a few minutes on a rack. Invert the plain (no blueberries) layer onto plate. Invert the layer with the blueberries onto a FLAT metal cookie sheet. When completely cool, apply 1 cup plain whipped topping on top of plain bottom cake layer. Sprinkle with fresh raspberries.
Very carefully, slide top layer (blueberries on top) onto bottom layer. Use spatulas or other tools to assist you. If blueberries fall or cake cracks, fix as best as possible to hold together (it will all be covered with frosting).
FROSTING: Soften cream cheese in a medium sized bowl. Add powdered sugar, 2 tbsp lemon zest, food coloring, lemon extract and blend well. Mix in remaining whipped topping. Add coconut and blend well. Don't worry if whipped topping deflates a little. Just try to dissolve cream cheese as much as possible so there are no large lumps.
Adjust frosting volume or thickness by adding more whipped topping and/or coconut, if needed. Frost entire cake. This cake must be refrigerated. Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American