Blueberry-Raspberry Cake
By: Andie Mitchell
Published: Wednesday, February 17, 2010 - 9:11pm

Ingredients




1 cup sugar
2/3 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter room temperature ( 1 stick)
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

Preparation

1 For topping:Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside. 2 For cake:Preheat oven to 375F. Grease and flour 9x13-inch baking pan.  3 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 4 Sour cream, beginning and ending with dry ingredients. Combine berries in 5 Small bowl. Pour half of batter into prepared pan. Spoon berries over. 6 Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares. 7 Serves 12.