Can you add frozen berries to cake mix?

Yes. Since they are frozen you risk the chance of bleeding . To minimize the bleeding place the blueberries in a bowl and toss them in some flour to coat them, then add in the batter.

What does too much buttermilk do to a cake?

Like we discussed above, adding too much liquid to a cake can make the cake very dense, or it may not rise correctly . There's a fine line when it comes to cake recipe ingredients.

Should I thaw frozen berries before baking?

If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency. For best results in your baking, don't defrost the berries before use but instead toss them in flour.

What does adding sour cream to a cake batter do?

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer , says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Is it better to bake with buttermilk or sour cream?

The creamy texture may also be compromised. The Verdict: Because most recipes that call for milk work just as well (or better) with buttermilk , and the fact that sour cream can alter the taste or texture and add more fat to a recipe, Chef Eddy's top choice is (drum roll, please).... buttermilk.

Can I use sour cream instead of buttermilk in cake?

However, sour cream is thicker than buttermilk, so it's best to thin it with water or milk when making a buttermilk substitute . To replace 1 cup (240 mL) of buttermilk in a recipe, combine 3/4 cup (172 grams) of sour cream with 1/4 cup (60 mL) of water or milk, and whisk the mixture until smooth.

Can I add frozen raspberries to cake mix?

Fresh or frozen raspberries - if you're using frozen raspberries, don't let them thaw before adding to the batter . That'll cause extra moisture in the batter which we don't want!

Can I use frozen blueberries in a cake recipe?

Scatter those blueberries ( you can use frozen, too – just don't thaw first !) on the bottom of a baking pan. Top the luscious little berries with the cake mixture, toss quickly to combine, and then drizzle with buttermilk or milk.

Can I add frozen blueberries to a box muffin mix?

We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit . Gently fold into the batter. Bake as directed.

Can you add fruit to a box cake mix?

Give the cake mix more flavor, nutrients, and excitement by adding fruit, chocolate chips, or nuts . Keep in mind when adding these ingredients, you should adjust the cooking times accordingly.

Mixed Berries Buttermilk Cake - Easy Recipes for Family Time

April 4, 2014

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe

Use a frozen bag of DOLE® Wildly Nutritious Mixed Berries for this buttermilk cake, and you don't even have to wait for them to thaw first! For extra enjoyment, serve with a side of vanilla bean ice cream.

Many of you know from photos that recently I was in California with DOLE® Packaged Foods where they educated a team of bloggers about their products and how we can incorporate them into our everyday meal plans. Before this trip, I was already an enthusiastic consumer of DOLE and used their canned pineapple, juice, frozen fruits, etc. in my kitchen. But, after learning how DOLE is never genetically modified and about their commitment to being a leader in nutrition, education and research, I can truthfully say I'm one of their #1 fans!

I will post more about my trip later next week, but today I want to share with you one of the many delicious recipes we were served by the DOLE Wellness Kitchen. I modified it slightly when making it at home this week. The original is a Dark Cherry Buttermilk Cake, which I thoroughly enjoyed tasting in California, but I decided to test it out in my own kitchen with DOLE's frozen mixed berries.

GREAT choice, I must say. Just look at its beauty! Ben came home from work, found the cake on the counter and grabbed a fork right away. He didn't stop eating it, so I had to remove it from his sight before he spoiled his dinner!

Simple and gorgeous, this cake is a perfect choice for a quick dessert option when you find yourself in a pinch. Just make sure you have DOLE frozen fruit stored in your freezer. You don't even have to think ahead of time about taking them out to thaw, because they go on the batter frozen!

This is not a paid promotion. DOLE invited me to their headquarters to help me share my enthusiasm for their products. DOLE paid for my all-inclusive trip, but all opinions are my own.

Recipe Card

Print Recipe

4.43 from 69 votes

Mixed Berries Buttermilk Cake

Frozen fruit baked into a buttermilk cake batter for a beautiful and colorful dessert!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 8 servings

Author: Nikki Gladd

Ingredients

¼ cup unsalted butter , slightly softened
½ cup plus 1 Tablespoon granulated sugar , divided
1 large egg
1 ½ teaspoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk*
1 bag (12 oz.) DOLE® Frozen Wildly Nutritious Mixed Berries

Instructions

Preheat the oven to 400 degrees F. Grease a 9-inch round cake pan with nonstick spray.
In a large mixing bowl, beat together the butter and ½ cup of sugar until light and fluffy, about 2 minutes. Beat in the egg, then the vanilla.
In a separate medium bowl, whisk together the flour, baking soda, baking powder and salt. Add to the wet ingredients and mix until just combined. Gradually pour in the buttermilk and stir until incorporated, being careful not to over mix.
Spread batter evenly into the greased cake pan. Open the bag of frozen fruit and evenly arrange over top the batter. Sprinkle with the remaining 1 Tablespoon of sugar.
Bake in the preheated oven for 30 minutes.** Remove from the oven and let stand for 10 minutes before inverting onto a platter. Serve warm with vanilla bean ice cream.
Recipe Source: DOLE® Wellness Kitchen

Notes

*If you do not have buttermilk on hand, substitute by mixing together ½ tablespoon vinegar with ½ cup milk. Let stand for 5 minutes before adding to the recipe. **The original recipe calls for 2 cups of frozen dark cherries, and a baking time of 20 minutes.

Nutrition

Serving: 1g

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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

Donna O’Connor says
May 08, 2023 at 8:35 am

My friend whom I gave your recipe to, asked me if you can make the batter with gluten free flour? We both love the recipe!
Reply
- Nikki Gladd says
  May 08, 2023 at 9:10 pm
  
  Hi Donna, I'm not experienced with gf flour, so I'm unsure! Maybe another reader will see this and have an answer for you.
  See Also
  Healthy Mince Pies (Gluten Free) | Rebel Recipes
  Reply
Joanne says
January 13, 2023 at 4:29 pm

I cooked in preheated oven at 400 like recipe mentioned. I checked at 30 min and center looked “wet” although the edges were brown. I left in for 3 1/2 more minutes and cooled in pan on rack for 10 min. The center was still not cooked through.
Reply
- Nikki Gladd says
  January 17, 2023 at 12:52 pm
  
  Hi Joanne,
  It's hard to tell why the center may have not been cooked through, as ovens can vary so greatly. I also wondered what type of pan you used? I typically use a metal pan and glass pans can take longer and heat unevenly in the middle, so maybe this happened? If so, I'd like to know so I can update the recipe to add a note to warn others. Thank you!
  Reply
San says
January 11, 2023 at 12:49 pm

Have you made this with GG flour?
Reply
- Nikki Gladd says
  January 12, 2023 at 3:15 pm
  
  Hi San,
  I'm unsure what GG flour is... so I guess I have not.
  Reply
- Bob says
  January 15, 2023 at 12:33 pm
  
  We made this recipe yesterday , it was excellent, the only thing we would do next time is to follow the recipe as shown but double the cake batter as we would like a little more cake , but will definitely make this cake again.
  Reply
Amaira says
February 15, 2021 at 12:33 pm

Hi Nikki,
Would I be able to make this work with an 8" or a 10" cake pan?
Thanks,
Amaira
Reply
- Nikki Gladd says
  February 15, 2021 at 1:05 pm
  
  Yes! Just bake a tiny bit longer for the 8-inch pan or a little less time for the 10-inch. 🙂
  Reply
Karen says
November 04, 2015 at 11:47 pm

THANK YOU for posting this!! I just made it tonight and it's delicious!
(I used Trader Joe's Fancy Berry Medley: blueberries, raspberries, and blackberries.)
One caution: Depending on your oven, you may need to start checking at around 25 minutes. By 30 minutes, my version was a touch too dark golden brown. Still yummy though! I keep having to remind myself, "It's supposed to serve EIGHT..."
Reply
Rachelle says
June 30, 2015 at 10:37 am

I have fresh berries to use...would that make any difference?
Reply
Debbie says
April 11, 2014 at 6:57 am

Do you thaw the berries first??
Reply
- Nikki Gladd says
  April 11, 2014 at 7:36 am
  
  Hi Debbie! Nope! That's the beauty of this recipe. You don't wait to thaw the berries! Yay! 🙂
  Reply
Laura Dembowski says
April 06, 2014 at 10:39 am

I'd skip dinner for more of this cake! It looks so pretty and the berries mean it's healthy, right? 😉
Reply
- Nikki Gladd says
  April 06, 2014 at 3:16 pm
  
  I like your line of thinking, Laura! 🙂
  Reply
Diane Hutchings says
April 04, 2014 at 11:11 am

This looks seriously good!! I wish we were still coming to your house tonight 🙁 Boo on bronchiolitis!
Reply
carly says
April 04, 2014 at 10:09 am

Looks awesome! I can't wait to try it!
Reply
Karly says
April 04, 2014 at 9:54 am

Oh my goodness, that cake is so loaded with berries! Love it!
Reply