The best delicious Blueberry-raspberry Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry-raspberry Cake recipe today!
Hello my friends, this Blueberry-raspberry Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry-raspberry Cake is amazingly delicious, and addictive, everyone will be asking for more Blueberry-raspberry Cake.
What Makes This Blueberry-raspberry Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry-raspberry Cake.
Ready to make this Blueberry-raspberry Cake Recipe? Let’s do it!
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-CINNAMON TOPPING-
1 c Sugar
2/3 c All purpose flour
1 ts Cinnamon
1/4 ts Salt
1/2 c Butter; (1 stick)
CAKE
3 c All purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Unsalted butter; room
-temperature (
; 1 stick)
1 1/2 c Sugar
2 Eggs
1 c Sour cream
1 c Fresh blueberries or frozen;
-thawed
1 c Fresh raspberries or frozen;
-unsweetened, thawed
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 375F. Grease and flour 9×13-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.
Serves 12.
Yields
1 servings
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