Mixed Berry Sour Cream Cake

• 2 cups flour
• zest from 1 lemon
• 1 tsp. Magic Baking Powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup granulated sugar, divided
• 3/4 cup unsalted butter, softened
• 1 cup sour cream
• 2 eggs
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 Tbsp. icing sugar

1. Heat oven to 350 degrees F.
2. Combine flour, lemon zest, baking powder, baking soda and salt.
3. Reserve 1 Tbsp.
4. granulated sugar.
5. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy.
6. Blend in sour cream and eggs.
7. Gradually add flour mixture, mixing well after each addition.
8. Pour into 9-inch pan sprayed with cooking spray; top with berries and reserved granulated sugar.
9. Bake 55 min.
10. or until toothpick inserted in centre comes out clean.
11. Cool in pan 10 min.
12. Remove from pan to wire rack; cool completely.
13. Dust with icing sugar before serving.

flour, zest from, baking powder, baking soda, salt, sugar, unsalted butter, sour cream, eggs, blueberries, raspberries, icing sugar

Taken from www.kraftrecipes.com/recipes/mixed-berry-sour-cream-cake-172930.aspx (may not work)