Lemon Berry Cake

This gorgeous lemon cake is filled with raspberries and blueberries and topped with a lemon glaze.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf


  • 1/2 cup (1 stick) butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 Tablespoon lemon zest
  • 1/2 cup blueberries fresh or frozen
  • 1/2 cup raspberries fresh or frozen
  • 1 teaspoon flour


  • juice of one lemon
  • 1-2 cups powdered sugar sifted


  1. Preheat the oven to 350. Line a loaf pan with parchment paper and spray well with cooking spray. Set aside.
  2. In a stand mixer, beat the butter and sugars together until light and fluffy. Add the eggs, one at a time, beating well. Add vanilla and mix until combined.
  3. Add the flour, baking powder, and salt, and mix very briefly (not until combined). Add the sour cream and beat until everything is well mixed.
  4. In a small bowl, stir together the lemon zest, berries and one teaspoon of flour. Fold gently into the batter with a spatula. Pour into prepared pan.
  5. Bake for 50-65 minutes, until the top is browned and a toothpick comes out cleanly. Cool for about 20 minutes, then carefully remove from pan and let cool completely.
  6. Whisk together the lemon juice with 1 cup of powdered sugar, then continue adding powdered sugar until it reaches your desired thickness (I like it to be very thick but just pourable). Pour over the top of the cooled cake and let drizzle over the sides. Let the glaze set, then slice and serve.

Recipe Notes

Adapted from Everyday Baking