Blueberry And Raspberry Cake Recipes

BLUEBERRY AND RASPBERRY CAKE

Steps:

• For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
• For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.
• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
• Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
• Combine berries in small bowl.
• Pour half of batter into prepared pan.
• Spoon berries over.
• Spread remaining batter over berries.
• Sprinkle with topping.
• Bake until tester inserted in center comes out clean, about 1 hour.
• Cut into squares.

BLUEBERRY-RASPBERRY CAKE

Steps:

• For topping:
• Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
• For cake:
• Preheat oven to 375°F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares.

RASPBERRY BLUEBERRY POUND CAKE

Steps:

• Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
• In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl.
• Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
• Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
• In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries.
• Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
• Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
• Bake until a toothpick or knife inserted in the cake's center comes out clean, about 1 hour and 25 minutes.
• Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
• Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.