Blueberry Raspberry Cake Recipe

• 1 c. sugar
• 2/3 c. all purpose flour
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 c. butter (1 stick)
• 3 c. all purpose flour
• 2 tsp baking pwdr
• 1/2 tsp salt
• 1/2 c. unsalted butter room temperature ( 1 stick)
• 1 1/2 c. sugar
• 2 x Large eggs
• 1 c. lowfat sour cream
• 1 c. fresh blueberries or possibly frzn thawed
• 1 c. fresh raspberries or possibly frzn unsweetened, thawed

1. For topping:Combine, sugar, flour, cinnamon and salt in medium bowl.
2. Add in butter and cut in till mix resembles coarse meal.
3. Set aside.
4. For cake:Preheat oven to 375F.
5. Grease and flour 9x13-inch baking pan.
6. Sift flour,
7. baking pwdr and salt into medium bowl.
8. Using electric mixer, cream butter in large bowl till light.
9. Add in sugar and beat till light and fluffy.
10. Fold in Large eggs 1 at a time.
11. Fold in dry ingredients alternately with
12. lowfat sour cream, beginning and ending with dry ingredients.
13. Combine berries in
14. small bowl.
15. Pour half of batter into prepared pan.
16. Spoon berries over.
17. Spread remaining batter over berries.
18. Sprinkle with topping.
19. Bake till tester inserted in center comes out clean, about 1 hour.
20. Cut into squares.
21. Serves 12.

sugar, flour, cinnamon, salt, butter, flour, baking pwdr, salt, unsalted butter, sugar, eggs, sour cream, fresh blueberries, fresh raspberries

Taken from cookeatshare.com/recipes/blueberry-raspberry-cake-88326 (may not work)