Finding ways to use up fresh mulberries during their short summer season can feel like a race against time. Between the quick ripening and the birds competing for their share, making the most of these sweet berries becomes a genuine challenge – especially when you’re juggling work, family, and all of life’s daily demands.
That’s where this mulberry cake comes to the rescue: it’s an easy-to-make dessert that lets those fresh-picked berries shine, requires basic pantry ingredients you probably already have, and brings a taste of summer to your table any day of the week.
Why You’ll Love This Mulberry Cake
- Fresh seasonal flavors – This cake makes the most of fresh mulberries, paired perfectly with bright lemon and a hint of vanilla for a perfectly balanced summer dessert.
- Moist and tender texture – Thanks to the combination of olive oil and Greek yogurt, this cake stays incredibly moist with a tender crumb that melts in your mouth.
- Simple ingredients – Most of these ingredients are pantry staples, except for the fresh mulberries – making this an easy cake to whip up during mulberry season.
- Make-ahead friendly – You can bake this cake a day ahead – it actually gets better as the flavors meld together overnight.
- No fancy equipment needed – This is a straightforward mixing bowl and whisk recipe – no stand mixer or special tools required.
What Kind of Mulberries Should I Use?
Fresh mulberries are the star of this cake, and you can use either black or white mulberries – though black mulberries tend to be sweeter and juicier. If you’re lucky enough to have a mulberry tree nearby, pick them when they’re fully ripe and come off the branch easily with a gentle touch. Since fresh mulberries can be hard to find in stores, you can substitute frozen mulberries – just don’t thaw them before adding to the batter to prevent bleeding. When cleaning fresh mulberries, be gentle and quick as they’re quite delicate, and remove any green stems since they can add an unwanted bitter taste to your cake.
Options for Substitutions
This cake recipe is pretty flexible and allows for several ingredient swaps:
- Mulberries: If you can’t find fresh mulberries, you can use blackberries, blueberries, or even chopped strawberries instead. Just make sure to pat them dry before adding to the batter.
- Olive oil: Any neutral-flavored oil works here – try vegetable oil, canola oil, or even melted coconut oil (just make sure your other ingredients are at room temperature if using coconut oil).
- Greek yogurt: As mentioned in the recipe, sour cream or crème fraîche work perfectly. You can also use plain regular yogurt, just strain it first to remove excess liquid.
- Almond slices: Feel free to swap these with chopped walnuts, pecans, or even pine nuts. If you’re nut-free, you can skip them or use pumpkin seeds instead.
- Turbinado sugar: For the topping, regular granulated sugar or demerara sugar will work just fine. You could even use a light sprinkle of regular sugar mixed with cinnamon.
- Lemon: Orange zest and juice can be used instead of lemon for a different citrus twist. Just keep the same measurements.
Watch Out for These Mistakes While Baking
The biggest challenge when baking with mulberries is their high moisture content, which can make your cake too wet – combat this by gently patting the berries dry with paper towels before adding them to the batter. Another common mistake is overmixing the batter once you’ve added the flour, which can lead to a tough, dense cake instead of a light and tender crumb – mix just until the flour disappears and no more. If you’re worried about the berries sinking to the bottom of the cake (a frequent issue), toss them in a tablespoon of your measured flour before folding them into the batter, and don’t skip the step of bringing your cold ingredients (eggs, yogurt) to room temperature, as this ensures even baking and proper rising. For the best texture, avoid opening the oven door during the first 20 minutes of baking, as this can cause your cake to sink in the middle.
What to Serve With Mulberry Cake?
This fruity cake pairs wonderfully with a variety of toppings and sides that complement its sweet-tart flavor profile. A scoop of vanilla ice cream or a dollop of lightly whipped cream makes the perfect companion, letting the mulberry flavor shine through. For breakfast or brunch, serve it alongside your favorite coffee or tea – I especially like it with a creamy latte or Earl Grey tea. If you’re feeling fancy, try adding a drizzle of warm honey or a sprinkle of powdered sugar right before serving, which adds just the right touch of extra sweetness to balance the tangy mulberries.
Storage Instructions
Keep Fresh: This mulberry cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you live somewhere warm or humid, it’s better to pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to wrap it well to keep those mulberries from drying out!
Freeze: Got extra cake? Cut it into individual slices, wrap each piece in plastic wrap and aluminum foil, then place in a freezer bag. It’ll keep nicely for up to 3 months. This way, you can grab a slice whenever you’re craving something sweet!
Serve Again: When you’re ready to enjoy your frozen cake, let it thaw overnight in the fridge or for about 2-3 hours at room temperature. If you like, you can give it a quick 10-second zap in the microwave to bring back that fresh-baked feeling. The almond topping might not be as crunchy, but the cake will still be delicious!
| Preparation Time | 20-30 minutes |
| Cooking Time | 38-40 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 25-30 g
- Fat: 90-100 g
- Carbohydrates: 250-270 g
Ingredients
For the cake:
- 1/2 cup plain Greek yogurt
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tbsp lemon peel (zest from about 1 large lemon)
- 2 large eggs
- 3/4 cup olive oil (mild-flavored olive oil preferred for baking)
- 1/2 tbsp vanilla extract (I use Simply Organic vanilla extract)
- 1/4 cup lemon juice (freshly squeezed for best flavor)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
For the topping:
- 1 1/2 cups fresh mulberries (or other berries like blueberries)
- 1/4 cup almond slices (for a nice crunch)
- 1 tbsp turbinado sugar
Step 1: Prepare the Cake Pan
Preheat your oven to 350 degrees F (175 degrees C).
Line a 9-inch round cake pan with parchment paper.
Brush the bottom and sides of the pan with olive oil to ensure easy release of the cake after baking.
Step 2: Mix Wet Ingredients
In a large bowl, combine the sugar, olive oil, eggs, yogurt, lemon juice, lemon zest, and vanilla extract.
Whisk these ingredients together until they are well combined and smooth.
Step 3: Sift and Combine Dry Ingredients
Place a fine mesh sieve directly over the bowl with the wet ingredients.
Sift in the dry ingredients: flour, baking powder, baking soda, and salt.
Whisk the dry ingredients into the wet mixture until everything is thoroughly combined and the batter is smooth.
Step 4: Assemble the Cake
Pour the prepared batter into the lined and greased cake pan.
Use an offset spatula to smooth the top of the batter.
Gently top the batter with fresh mulberries, being careful not to press them into the batter.
Follow with a sprinkle of sliced almonds and demerara sugar to add a crunchy topping.
Step 5: Bake the Cake
Place the cake in the preheated oven and bake for 38-40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Once baked, let the cake cool in the pan for a while.
Step 6: Serve
When the cake has cooled, carefully remove it from the pan.
Slice the cake into 8 pieces, and it’s ready to serve.
Enjoy the delicious combination of lemon, mulberries, and a crunchy almond topping!
