Strawberry-blueberry quick cake recipe

Baking doesn't have to be a long and complicated process. This quick cake recipe will have you enjoying the fruits of your labour in no time!

Serves: 4-6
Prep time: 20 min
Total time: 50 min


1 1/4 cups all purpose flour
1 tsp baking powder
1/8 tsp of salt
2/3 cup organic cane sugar plus 2 tbsp
3 pastured eggs
3 tbsp butter, melted
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups fresh strawberries, diced
1/2 cup fresh blueberries
1/2 tbsp lemon juice


  1. Preheat oven to 350F. Grease an 8" round cake pan with butter and set aside.
  2. In a medium bowl, measure out flour, baking powder and salt, mix to combine and then set aside.
  3. Meanwhile, in a large bowl, beat cane sugar and eggs together until light and fluffy. Add butter, milk and vanilla and mix to combine. 
  4. Stir in flour, baking powder and salt and mix until a batter is made. 
  5. Pour batter into cake pan and gently tap to remove air bubbles and to even out. Meanwhile, mix fruit in 1 tbsp of sugar and lemon juice and pour on top of cake batter. Sprinkle the other tbsp of sugar on top. 
  6. Bake for 30 minutes or until a toothpick comes out clean. Let sit for 10-15 minutes before serving. Serve with a dollop of whip cream!