Raspberry-blueberry cake

.

Photo: Page Turner E-cookbooks

Prep Time:
30 minutes
Cooking Time:
1 hour
Servings:
10


  • For the Raspberry-blueberry cake:
  •  Tags for<b>Raspberry-blueberry cake
  • Tags for Raspberry-blueberry cake
  • main ingredients:
  • raspberry Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • Canada Pageturner Cookbook
  • season and occasion:
  • Spring Pageturner Cookbook
  • Summer Pageturner Cookbook
  • Fall Pageturner Cookbook
  • Type of meal:
  • dessert Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • Topping:

      1 cup sugar
      2/3 cup flour
      1 teaspoon cinnamon
      1/4 teaspoon salt
      1/2 cup butter

      Cake:
      3 cups flour
      2 teaspoons baking powder
      1/2 teaspoon salt
      1/2 cup unsalted butter, room temperature
      1 1/2 cups sugar
      2 eggs
      1 cup sour cream
      1 cup fresh blueberries
      1 cup fresh raspberries

    Directions

    For Topping:

    Combine sugar, flour, cinnamon and salt. Add butter and cut in until mixture resembles coarse meal.
    For Cake:
    Preheat oven to 375 degrees. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt. Cream butter 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.
    Pour half of batter in pan. Spoon berries over.
    Spread remaining batter over berries.
    Sprinkle with topping. Bake until tester inserted in centre comes out clean, about 1 hour.
    Cut into squares.

    More dessert Recipes to Try

    Country cuisine Ecookbook(s) with recipe Raspberry-blueberry cake:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy