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Summer Berry Savarin

Summer Berry Savarin




1 cake, 14 to 16 servings


1 hour 20 minutes


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  • 2-1/2 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 cup milk
  • 3/4 cup butter OR margarine, sliced
  • 4 eggs
  • 1 tablespoon freshly grated lemon peel

Lemon Syrup

  • 1-1/2 cups sugar
  • 1 cup water
  • 1 cup fresh lemon juice OR 1/2 cup lemon juice and 1/2 cup lemon liqueur
  • 6 cups mixed berries (strawberries, blueberries and raspberries)
  • Whipped cream, optional



  1. Combine 1-1/4 cups flour, undissolved yeast, 1/2 cup sugar and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Pour into flour mixture and beat for 2 minutes with electric mixer, scraping bowl occasionally. Add remaining 1-1/4 cups flour, eggs and lemon peel; beat on high speed for 1 to 2 minutes until very smooth.
  2. Pour dough into greased fluted tube pan. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm draft-free area 60 to 90 minutes or until dough has risen, but it will not double.
  3. Combine 1-1/2 cups sugar and water in a medium saucepan and bring to a low boil for 10 to 15 minutes until slightly thickened. Remove from heat and stir in lemon juice.
  4. Bake the savarin in a preheated 350°F oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove the cake from the oven and thoroughly prick the surface with a wooden skewer or table knife; brush the cake with half of the lemon syrup. Run a sharp edged spatula around the edge of the cake and invert onto a large plate or baking sheet. Brush the remaining syrup over the cake. Let cool and transfer to a serving plate. Mound berries in the center of the cake. Serve plain or with whipped cream.


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