Summer Cake with Berries and Lemon | Sip and Spice

Summer Cake with Berries and Lemon

Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 3/4 cup white whole wheat flour
  • 1/4 cup cornmeal
  • 1/4 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¼ cup greek yogurt
  • Zest of 1 lemon
  • 1 1/2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup olive oil
  • 1/4 cup strawberry jam
  • 4 oz. strawberries - hulled, thinly sliced lengthwise
  • cup blueberries
  • 1/2 cup plus 1 Tbsp. sugar, divided


  1. Preheat oven to 350°. Spray a 8x8" pan with cooking spray. Line with parchment paper, leaving an overhang on 2 long sides. Spray parchment with cooking spray.

  2. Whisk eggs, greek yogurt, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add flour, cornmeal, baking powder, baking soda, salt and 1/2 cup sugar to sour cream mixture and whisk gently to combine. Using a spatula, gradually fold in ⅓ cup oil until batter is smooth and all of the oil is incorporated.

  3. Pour batter into prepared pan and spread evenly. Dollop jam onto surface, then use a butter knife to gently swirl jam into batter. Arrange the blueberries in the top left corner and the strawberries in even rows across, touching at the widest points, in an American flag pattern. Sprinkle all over with remaining 1 Tbsp. sugar.

  4. Bake cake about 50 minutes, until golden brown and a toothpick inserted into the center comes out clean.