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Berry Sour Cream Cake

Add this delightful dessert from our Test Kitchen to your Memorial Day menu. The moist white cake is laden with colorful raspberries and blue berries and drizzled with a sweet glaze.
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12-15 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Directions

  • In a bowl, cream butter and sugar. Add the eggs, sour cream and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Spread into a greased 13x9-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  • For glaze, in a bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting.

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