It is so difficult to resists all the wonderful berries we get during summer. I tend to buy too much of it and they don’t keep well. I will eat them fresh but some of them will end up in my bakes. I like putting some berries in my cakes as it gives a nice flavor and add a splash of color to it. This cake is tender, moist and has tight but tender crumbs. It goes really well with a cup of tea or coffee and with the nice white, red and blue hues; I think it makes a great dessert for the coming 4th of July holiday.
2 cups flour
1 tsp baking powder
1/4 tsp salt
1 stick/113 gram butter – room temperature
2/3 cup sugar
1 cup low fat sour cream
1 tsp vanilla
1/2 cup red raspberries
1/2 cup black berries
1/2 cup blueberries
1 tbsp flour
2. Cream butter and sugar until lightly and creamy. Add in the eggs, one at a time and beat them well. Add in the sour cream and vanilla, mix until well combined. Fold in the flour until just combined.
3. Tossed the berries with 1 tbsp of flour. Pour half of the batter into the tube pan; fold the berries into the other half of the batter. Spread the berries batter evenly over the plain batter in the cake pan (by doing this the berries will not sink to the bottom of the cake)
4. Bake for 40-45 minutes, until a skewer inserted into the center of the cake comes out clean. Cool the cake completely in the pan before turning out onto a serving plate.
5. Spread a thin layer of cream cheese frosting over the cake and garnish it with some fresh berries if you wish.
Cream Cheese Frosting:
4 tbsp cream cheese (I used fat free cream cheese)
1 tbsp butter
3/4 cup confectioner’s sugar
1 tbsp lemon juice
Cream together cream cheese, butter and lemon juice until smooth. Gradually add in the confectioners’ sugar until the frosting is thick and creamy. Spread onto the cake.