PIECE of CAKE

It's summertime, and the baking should be easy. These recipes are packed with sweet shortcuts that will let you have your cake and chill out, too!

- NINA ELDER

BLUEBERRY, RASPBERRY, AND LEMON LOAF

HANDS-ON 15 MIN TOTAL 2 HR, 55 MIN SERVES 8 SUBMITTED BY TABLESPOON 97 REVIEWS Fresh berries deliver juicy freshness and a hit of color to this citrus loaf cake.

3/4 cup white sugar

2 eggs

1/4 cup unsalted butter, melted

1/4 cup sour cream

2 tsp. lemon zest (from 2 lemons)

5 to 6 Tbsp. fresh lemon juice (from 2 lemons)

½ cup milk

1 2/3 cups flour

2 tsp. baking powder

1/4 tsp. plus ½ tsp. salt

1 cup fresh raspberries

1/2 cup fresh blueberries

1 Tbsp. plus 1 cup powdered sugar

1. Preheat oven to 350°F. Grease an 8x4-inch loaf pan. Whisk together white sugar, eggs, melted butter, sour cream, 1 tsp. lemon zest, and 2 Tbsp. lemon juice in a bowl. Stir in milk.

2. Whisk together flour, baking powder, and ¼ tsp. salt in a large bowl. Reserve 1 Tbsp. flour mixture. Make a well in center of remaining flour mixture. Pour in milk mixture; stir just until combined.

3. Toss raspberries and blueberries with reserved flour mixture, then fold berries into batter. Pour batter into prepared pan; spread to smooth top.

4. Bake until golden brown and a toothpick inserted into center comes out clean, 55 to 60 minutes. Meanwhile, whisk together 1 Tbsp. lemon juice, 1 Tbsp. powdered sugar, and remaining 1 tsp. lemon zest in a small bowl.