Three Summer Berry Cakes

Hello Lovelies! This summer I have taken full advantage of being home and having time to bake, knowing that once schools rolls around, I won't be able to. I talked about my love of using local ingredients in my Blueberry Crumble in a Jar Post, but I just can't get enough of fresh Maine berries. Throughout these past few months I have made three delicious cakes all with locally grown berries. Here are the three cakes (in order from most to least healthy) so you can make them as well (and soon, before berries are completely out of season!) ;

Rasberry Raw Cashew Dreamcake (My New Roots)

I discovered this recipe through Matt and Nirimmi. It is from the My New Roots blog (a new favorite of mine!) and is seriously, too good. It is basically a raw, frozen, cheesecake. But the incredible thing, no cheese! The cream is cashews! The ingredients all have incredible benefits. This cheesecake is so delicious, SO healthy, and versatile. 

Vanilla Bean Angel Food Cake 

with Fresh Fruit and Greek Yogurt Glaze (Free People)

I found this cake over on the Free People Blog. Out of these three (and probably any cake ever), this is my absolute favorite. I made this for the Fourth of July, and ate it again for dessert and breakfast the following two days. It is a wonderful fluffy vanilla bean angel food cake, topped with a greek yogurt glaze and fresh fruit. It is fairly healthy (as it is fat free, you only use the eggs whites, and the glaze is made of greek yogurt) and absolutely delicious, which is a win win for sure. 

Vanilla Ombre Lemon and Blueberry Cake (My Recipe)

This cake was inspired by this image on my Pinterest. After making my Rainbow Cakes in a Jar, I really wanted to make ombre cake. I made this cake by using a white cake recipe from --- (although you can use whatever recipe you prefer), divided into 6 bowls. Tint each bowl with blue food coloring gradually darker. Bake these in a parchment paper lined six inch cake pan. The parchment paper will make the cakes slip out easily with smooth nice colored edges. I baked mine at 350 F for about 15 minutes. Once cooled, layer the cakes from lightest to darkest spreading a thin layer of lemon curd in between each. Top with another thin layer of lemon curd and with fresh blueberries and serve!

If you decide to make any of these cakes, and instagram them, be sure to #infinitestyle so I can see!
And be sure to follow on Bloglovin' to not miss any recipes!

xo, Stay Infinite