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Berry Sour Cream Cake

By: Taste of Home Test Kitchen

"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."

Rate/Review | Read Reviews (33)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 cup butter or margarine, softened
1 1/4 cups sugar
2 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 or margarine, melted
1/2 teaspoon vanilla extract
2 tablespoons milk

Directions

In a mixing 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 13-in. x 9-in. x 2-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
For glaze, in a mixing bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting.