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1st Place Berry Delicious Egg Recipe Contest - 2018

Melinda Davis, Rich Valley County Fair
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Drizzle Berry Brunch Cake Graphic

Makes 10 - 12 servings

Drizzle Berry Brunch Cake

A cross between pound cake and shortcake, this beautiful prize winner gets its flavor from the berries, and the unexpected addition of melted white chocolate, which gives it terrific texture and added moistness. It's perfect for a brunch dessert or with afternoon coffee or tea.


1 cup butter
1 1/2 cups sugar
4 large eggs
3 tsp. berry / vanilla / lemon extract (use a combination)
2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup white chocolate chips
2 cups fresh berries
2 tablespoons flour

  • Preheat oven to 350°F. Use Baker's spray on a 9 or 10" Bundt cake pan; set aside.
  • Prepare the cake batter: Using a mixer, cream together the butter and sugar until light and fluffy. Blend in eggs, one at a time; add flavoring.
  • Combine the flour, baking powder and salt in a bowl. Sift part of the dry ingredients into the batter using a fine mesh sifter and stir into the batter by hand; add milk, alternately.
  • Melt the white chocolate chips until smooth, using the microwave. Add the melted white chocolate to the batter and stir until well combined.
  • Toss the fresh berries in the 2 tablespoons flour to coat. Gently fold into the batter.
  • Pour cake batter into prepared pan. Bake for 50 - 60 min., or until toothpick inserted into the center comes out clean.
  • Remove from oven, let cool in pan 30 min.; turn onto a plate. Allow cake to cool completely.
Lemon Glaze:

3 T. cream
1 T. lemon juice
2 - 3 cups confectioner's sugar

Whisk together the cream, lemon juice and confectioner's sugar until smooth. Pour over the cake.

Fruit and Drizzle Topping:

1 - 2 cups mixed berries
1 cup white chocolate chips, melted, to drizzle

Pile mixed berries on top, then drizzle the melted white chocolate chips on the berries on top of cake, gluing small berries in place with the melted chocolate.