I’m not sure how it’s this far into June and I’ve not done much baking with berries. Berries and longer days are just about the only things I like about summer, so I try to make the most of both.
This cake is a great example of making the most of berry season. I used a combination of blueberries, raspberries, and blackberries. I went a little heavier on the blueberries, because they’re my favorite. But, use any combination and ratio you like.
One of the best things about this cake is how simple it is to make. You don’t even need to get out your mixer for this one. You just need a bowl and a spoon to whip up the cake batter.
My other favorite thing about this dessert is that it can easily change as summer fruit season progresses. It’s versatile enough that you can use most anything that’s in season. The simple cake portion will complement most any summer fruit you choose.
I served this with a simple sprinkling of confectioners’ sugar. For something a little extra, try whipped cream or ice cream on top of each serving.
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21 Comments on “Berry Pudding Cake”
OH MY! I love berries too. Not so much the heat of summer. This just looks absolutely wonderful. I will try it this week after getting some more berries.
love this recipe! i was just thinking what am i going to make for dessert tonight! perfect timing with this beauty, thanks jen!
This looks super, there is a blueberry farm right down the road, and my dewberries are ripe.
That looks delicious! I’ve had chocolate pudding cake but never berry pudding cake. This variation sounds very tasty too! 🙂
Will substitution of olive oil for canola oil make much difference in the outcome of the cake?
Elsa, I used olive oil, but I think canola oil will be fine.
I may be a little dense here but I read berry pudding cake , where is the pudding in the recipe. I have made other pudding cakes with a box of jello pudding mix in the recipe. please reply, thanks it sounds great other than that.
Hi, Lorraine. A traditional pudding cake doesn’t actually have pudding mix in it. The “pudding” refers to the soft texture of the cake.
Looks great, Jennifer. We are lucky in Portland, Oregon to have great summer weather and a long diverse berry season. Looking forward to trying this one as we move to more variety to mix it up more.
This is the kind of cake I love in the summer — light and loaded with fruit, perfect for ice cream or whipped cream! I love that it’s a pudding cake without a store bought package of pudding in it, too! 🙂
Longer days and berries are a delightful part of summer! Considering I’m a teacher, vacation isn’t too bad either! This cake looks lovely for daytime snacking at the beach or pool.
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i know, i’m upset with myself too for not doing anything with berries yet. I just got my first strawberries today!
Jennifer, would you store leftovers in the fridge or can this stay at room temp for a couple or few days? Thanks!
Room temperature is fine for a couple of days. If you refrigerate, you can serve it cold or reheated.
Hi, have you ever used frozen berries?
Hi, Lori. I don’t use frozen berries often, but they should be just fine. I would recommend rinsing and drying them before using them.
Can you also give measurements in Oz /ml and also oven temperature in Celsius and Gas Ratio for people in the UK and Europe? I was going to make this but need to covert everything before I can even start
Hi, Robert. I’ve added weight measurements to the recipe. I’ll have that added to all of my recipes eventually, but it will take a while to get them all done.
Hello where is the pudding ? It’s called a berry pudding cake
Hi, Gesine. This is a pudding cake, which is a type of cake that forms two layers as it bakes. The bottom part is softer, sometimes pudding-like, while the top is more of a crust or a cobbler-like topping.