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thank god for berries cake!

(5 ratings)
Potlucky avatar
Blue Ribbon Recipe by
Barbara Heckenlively
@Potlucky
Cabot, AR

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.

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
(5 ratings)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For thank god for berries cake!

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

How To Make thank god for berries cake!

Test Kitchen Tips
Watch your baking time. In our oven, the cake was done in 35-40 minutes.
  • 1
    Preheat oven to 350.
  • 2
    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.
  • 3
    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.
  • 4
    Add the flour mixture to wet ingredients and mix by hand just until moistened. DON'T over mix for a better texture.
  • 5
    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.
  • 6
    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.
  • 7
    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).
  • 8
    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.
  • 9
    Adjust frosting volume or thickness by adding more whipped topping and/or coconut, if needed. Frost entire cake. This cake must be refrigerated. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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