BLUEBERRY-RASPBERRY CAKE

Blueberry-Raspberry Cake image

Provided by Barbara Steinberg

Yield Serves 12

Number Of Ingredients 16

Cinnamon Topping
1 cup sugar
2/3 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter
cake
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ( 1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup fresh blueberries or frozen, thawed
1 cup fresh raspberries or frozen, unsweetened, thawed

Steps:

For topping:
Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
For cake:
Preheat oven to 375°F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with 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 until tester inserted in center comes out clean, about 1 hour. Cut into squares.