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An assortment of delicious cakes and pies displayed beautifully on a table

Mixed Berry Pie Cake

A delightful mix of tender cake and rustic berry pie filling topped with a crunchy cinnamon streusel, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the berry filling
  • 4 cups mixed fresh berries (strawberries, blueberries, raspberries) If using frozen berries, thaw in a colander and gently pat dry.
  • ½ cup granulated sugar Adjust down if your fruit is very sweet.
  • 2 tablespoons cornstarch Or arrowroot to thicken the filling.
  • 1 tablespoon lemon juice Freshly squeezed, for brightness.
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon Optional for extra lift.
For the cake batter
  • 1 ½ cups all-purpose flour For a lighter crumb, use 1 cup AP flour + 1/2 cup cake flour.
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 large eggs At room temperature.
  • ¾ cup granulated sugar
  • ½ cup unsalted butter Melted and slightly cooled, or high-quality neutral oil for a dairy-free option.
  • ½ cup plain yogurt or sour cream For tenderness; see substitutions.
  • 1 teaspoon pure vanilla extract
  • ⅓ cup milk or non-dairy milk To loosen the batter as needed.
For the cinnamon streusel topping
  • ¾ cup all-purpose flour
  • ⅓ cup brown sugar Lightly packed.
  • ½ teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter Cut into small cubes, or use coconut oil cubes for dairy-free.
  • Pinch of salt
  • ½ cup chopped nuts (walnuts or pecans) Optional for extra crunch.
Finishing
  • Turbinado sugar or sanding sugar To sprinkle on top for sparkle.
  • Powdered sugar Light dusting for serving, optional.

Method
 

Preheat and prepare the pan
  1. Preheat your oven to 350 F (175 C). Lightly grease a 9-inch round or 9x9 square pan and line the bottom with parchment paper for easy removal.
Make the berry filling
  1. In a medium bowl, toss the berries with granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract until evenly coated.
Mix the dry cake ingredients
  1. In a separate bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
Beat the wet ingredients
  1. In a large bowl, whisk the eggs and sugar until just combined. Add the melted butter, yogurt, and vanilla, whisking until smooth.
Combine wet and dry
  1. Gently fold the dry mix into the wet mix in two additions, alternating with the milk if needed to achieve a thick but pourable batter.
Assemble the layers
  1. Spoon half the cake batter into the prepared pan and spread it gently into an even layer.
  2. Spoon the berry filling over the batter, leaving a small border so the fruit does not touch the pan sides.
  3. Spoon the remaining batter over the berries.
Make the streusel topping
  1. Combine 3/4 cup flour, brown sugar, cinnamon, and a pinch of salt in a bowl. Add cold butter cubes and toss or use a pastry cutter until pea-size crumbs form.
Bake
  1. Place the pan on the middle rack and bake for 40 to 50 minutes. Rotate the pan halfway through for even browning.
Cool and rest
  1. Remove from oven and cool on a wire rack for at least 30 minutes.
Serve
  1. Dust with powdered sugar or sprinkle turbinado sugar for extra sparkle. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

This mixed berry pie cake pairs beautifully with light salads or comforting soups for a full meal; it would be a lovely finale after creamy chicken and rice soup on cool evenings. Store leftovers in an airtight container in the refrigerator for up to 4 days.