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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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Reviews

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Average Rating:
  • Loiscooks
    Dec 27, 2015

    I made a half recipe of this as there were only four of us. It was very tasty. I didn't have fresh berries, so I used frozen blueberries and frozen strawberries. I do think the strawberries kept the top from looking as nice as it should have. Every one enjoyed it, though. I also omitted the glaze.

  • manga
    Jun 3, 2015

    This cake turned out excellent. I did add the drizzle on top, but I think it was a bit too sweet. I would make it again and just add powdered sugar on top.

  • sfbessette
    Mar 19, 2013

    i was looking for a berry coffee cake and different recipes gave wildly different proportions... so I took a shot at this one and lucked out. The only change is I added 1 tsp almond extract and sprinkled the top with sliced almonds before baking. It didn't need any glaze; the almonds were really pretty already. Very moist but substantial; not crumbly or heavy. I am keeping this one!

  • veronicajune2
    Jul 10, 2008

    Very moist and delicious. The recipe calls for fresh raspberries and since I could not find them, I used frozen (did have fresh blueberries). The result was just delicious. This would make a delightful brunch cake.