Sour cream gives this mixed-berry busy-day cake its moist texture. It's perfect for potlucks, coffee klatches and weeknight desserts.
What You Need
Original recipe yields 16 servings
2 cups flour
zest from 1 lemon
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar, divided
3/4 cup unsalted butter, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 egg s
1/2 cup blueberries
1/2 cup raspberries
1 Tbsp. powdered sugar
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Let's Make It
Heat oven to 350ºF.
Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. granulated sugar. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
Pour into 9-inch pan sprayed with cooking spray; top with berries and reserved granulated sugar.
Bake 55 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely. Dust with powdered sugar before serving.
This occasional dessert can fit into a healthful eating plan when you balance out your food choices throughout the day.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.