Blueberry Raspberry Cake Recipe
Servings: 1
Ingredients
- 1 c. sugar
- 2/3 c. all purpose flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 c. butter (1 stick)
- 3 c. all purpose flour
- 2 tsp baking pwdr
- 1/2 tsp salt
- 1/2 c. unsalted butter room temperature ( 1 stick)
- 1 1/2 c. sugar
- 2 x Large eggs
- 1 c. lowfat sour cream
- 1 c. fresh blueberries or possibly frzn thawed
- 1 c. fresh raspberries or possibly frzn unsweetened, thawed
Directions
- For topping:Combine, sugar, flour, cinnamon and salt in medium bowl. Add in butter and cut in till mix resembles coarse meal. Set aside.
- For cake:Preheat oven to 375F. Grease and flour 9x13-inch baking pan. Sift flour,
- baking pwdr and salt into medium bowl. Using electric mixer, cream butter in large bowl till light. Add in sugar and beat till light and fluffy. Fold in Large eggs 1 at a time. Fold in dry ingredients alternately with
- lowfat sour cream, beginning and ending with dry ingredients. Combine berries in
- small bowl. Pour half of batter into prepared pan. Spoon berries over.
- Spread remaining batter over berries. Sprinkle with topping. Bake till tester inserted in center comes out clean, about 1 hour. Cut into squares.
- Serves 12.
Adding to Planner
