Red White and Blue Berry Cake

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

1/2 cup salted butter (softened to room temperature, 4 ounces)

1 ¼ cup granulated sugar (divided, 250 grams)

2 large eggs

1 teaspoon vanilla extract (5 grams)

1 1/3 cup all-purpose flour (174 grams)

1 ¼ teaspoons baking powder (5 grams)

¼ teaspoons salt

½ cup full-fat sour cream (4 ounces)

1 cup fresh blueberries

1 cup fresh raspberries

Plus whipped cream and more fresh berries for serving

Instructions

Preheat oven to 350ºF. Spray a 9-inch round cake pan with cooking spray and set aside.

In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar (the other 1/4 will go on top) until pale and fluffy, about five minutes. 1/2 cup salted butter, 1 ¼ cup granulated sugar

Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. 2 large eggs, 1 teaspoon vanilla extract

In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. 1 1/3 cup all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoons salt, ½ cup full-fat sour cream

Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake pan. 1 cup fresh blueberries, 1 cup fresh raspberries

Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.

Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit.

Let the cake cool completely in the pan and slice and serve the cake from the pan.

Top each cake slice with whipped cream and more fresh blueberries and raspberries.

Nutrition

• Calories: 139 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 2 g
• Cholestérol: 48 mg
• Sodium: 100 mg
• Glucides Totaux: 20 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 4 g