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Fresh Berry Cake

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There’s just something amazing about fresh berries. They’re perfect little snacks all on their own, delicious, sweet and packed with nutrition. Berries make great jams, freeze well, and are generally open to much in the way of creative food preservation. They also make tasty pies and other baked goods. This fresh berry cake is my go to summer fruit dessert. It’s light and sweet, travels well for potlucks and meetings, and is perfect for simple family meals and company alike.

Make the most of summer berries with this quick, easy, and adaptable fresh berry cake.

Use any berries or combination of berries that happen to be in season. This cake is delightful on its own, the berries are given center stage. However, it is easily dressed up too. Add a simple frosting if desired, lemon would be great. A dusting of powdered sugar is lovely. More sliced berries, whipped cream, and ice cream all make for delightful toppings as well. Whipped cream and a drizzle of chocolate sauce could be heavenly. Most of the time we just eat it coffee cake style at breakfast or brunch with some hot coffee.

Fresh Berry Cake

Make the most of summer berries with this quick, easy, and adaptable fresh berry cake.


  • 4 Cups Berries - Leave small berries whole, halve large berries
  • 1 Cup Sugar
  • 3 Cups Unbleached All-Purpose Flour
  • 1 teaspoon Salt
  • 1 ½ teaspoons Baking Soda
  • 2 Eggs
  • ⅔ Cup Melted Coconut Oil


  1. Preheat the oven to 350 degrees. Grease a 9 X 13 inch pan.
  2. In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
  3. In a large bowl, whisk together the oil, sugar, and eggs, until emulsified.
  4. Pour the dry ingredients into the wet and mix until almost combined. Fold in the berries and stir until thoroughly combined.
  5. Pour batter into prepared pan and spread evenly.
  6. Bake in preheated oven for 35-40 minutes or until inserted toothpick comes out clean. Cool in pan.

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Make the most of summer berries with this quick, easy, and adaptable fresh berry cake.

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Angi @ SchneiderPeeps

Sunday 5th of July 2015

We just picked 60lbs of blueberries, so guess what we're having for breakfast tomorrow! Yep, thanks for the recipe.


Monday 29th of June 2015

This looks so, so yummy! Look like a great thing to take on a picnic...


Monday 29th of June 2015

Do you think this would work all right with melted butter, or maybe something like canola oil? We don't tend to keep coconut oil on hand.


Monday 29th of June 2015

I do think melted butter would work just fine as would really any oil, just each will give a slightly different flavor. I'd go with melted butter over canola just for flavor sake - if you use salted butter you might want to reduce the added salt to the recipe, however.

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