Any Berry Cake

My fridge is perpetually full of berries during the summer months. I can't resist buying them, even when I know I already have a few pounds of them waiting at home.

Hence the need for a simple berry cake like this one. The easy batter, rich with olive oil, cream, and fresh lemon zest, is the perfect base for handfuls of your favorite berries.

I mix them up depending on what's available, and the flexibility is what makes this cake so versatile. I love this one especially when the berries are perhaps less-than perfect and hit that point where they really need to be eaten right away. 

Toss them into this cake, and boom! It's like they're born again. From slightly shriveled forgotten fruit-to juicy jammy pears nestled in lightly sweet cake goodness. 

It's also a quick dessert to pull together for last-minute summer parties or as a surprise weeknight treat. It tends to go quickly, but you can leave the leftovers on the counter loosely covered with plastic wrap for a few days to enjoy as you please.

A slice is just as good with your morning coffee as it is curled up on the couch during your late-night Netflix binge.

Can't go wrong with an easy summer cake like this!

Like this one? Check out some of my other favorite easy cake recipes with fruit:

• Simple Summer Cake
• Blueberry Almond Buttermilk Cake
• Blackberry Saffron Almond Cake 
• Easy Coconut Blueberry Cake

Any Berry Cake
Makes 1 9" cake (about 8 servings)

Ingredients
2 cups all purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 cup unsalted butter, room temperature
2/3 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
Zest of 1 whole lemon
1/3 cup olive oil
1/4 cup heavy cream
3 cups berries (sliced strawberries, blueberries, blackberries, or mixed)
1 tablespoon raw sugar (turbinado sugar)

Directions
Preheat oven to 350 degrees. Line the bottom of a 9” springform pan with parchment paper and grease the sides. Set aside.

In a bowl, whisk together flour, salt, and baking powder. Set aside.

In the base of a mixer, cream butter and sugar until light and fluffy. Beat in eggs followed by extracts, lemon zest, olive oil, and cream.

Add the flour mixture, and stir just until evenly combined.

Spread batter in prepared pan, then top with berries. Sprinkle with raw sugar. Bake in preheated oven 45 - 55 minutes, or until a tester inserted in the center comes out clean.

Let cool in pan 10 minutes before removing sides. Let cool completely before serving.