Berry Bliss(ful) Cake with Lemonade Glaze

It’s that time of year: Berries, berries and more berries. Farmers markets, grocery stores, roadside stands… they’re everywhere. And I love it. My favorite is raspberries, which I suppose is because they taste like candy. Good, healthy candy.

The following recipe is from Gourmet magazine. I was mesmerized with the possibilities. Raspberries. Blackberries. Blueberries. Cranberries. Even plums or peaches. I liked it so much that I clipped, um, stole it… I ripped it right from the pages of an issue in a waiting room. I know, bad girl. But because I was bad, it went into my Big Black Books and you now know about an awesome cake. This moment was worth the risk.
The recipe calls for buttermilk, but please don’t let that scare you off. The buttermilk actually adds marvelous flavor. Don’t have any in the fridge? You can make your own simple buttermilk substitute with water and vinegar, and it only takes about 10 minutes. Just add 1 Tablespoon of white vinegar or lemon juice to every cup of milk. Let it stand for 10 minutes.

This is an easy, no-frills cake for any occasion. And what happens when you pair it up with some of my favorite lemonade glaze? I’m pretty sure world peace ensues, if even just for a minute.


Berry Bliss Cake

adapted “Raspberry Buttermilk Cake” from Gourmet Magazine

Serves 6
Active time: 15 min
Start to finish: 1 hr


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter, softened
  • 2/3 cup plus 1 1/2 tablespoons sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup well-shaken buttermilk (or substitute like I outline above)
  • 1 1/2 cups fresh raspberries


  1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  5. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
  6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
  7. Simply dust with confectioner’s sugar OR you can go a step further to make this a true “summer” cake by drizzling my special lemonade glaze over the whole cake. Either way, it is perfect paired with any berry you choose.

Lemonade Glaze

(1) 6 oz. can of frozen lemonade concentrate
2 cups confectioner’s sugar
Whisk together, pour on warm cake.
{This is what it looks like before popping it into the oven.}

{This is what it looks like baked. Perfect little dimples!}

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