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    You are in: Home / Recipes / Berry Sour Cream Cake Recipe
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    Berry Sour Cream Cake

    Berry Sour Cream Cake. Photo by Lori Mama

    1/1 Photo of Berry Sour Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Carmen B.'s Note:

    This dessert is so easy to make. You can use whatever combination of berries you like.

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    Units: US | Metric



    1. 1
      Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
    2. 2
      Spread into a greased 13" by 9" by 2" baking dish. Sprinkle with raspberries and blueberries.
    3. 3
      Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
    4. 4
      For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.

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    Ratings & Reviews:

    • on June 29, 2008


      I baked this in loaf pans. I used a combo of frozen berries (blueberries and raspberries) and mixed them in the batter as well as sprinkled the berries on top. I added a dash of salt to the recipe and some cream cheese to the glaze. The cake came out SUPER moist and my BF said this cake was delicious. I will be making this again. Excellent recipe.

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    • on September 28, 2007


      Fabulous cake! My husband raved! The next time I will cut back on the glaze by half though. I found it was way too much. Made for Cake-A-Thon in memory of Chef I Am. :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Berry Sour Cream Cake

    Serving Size: 1 (119 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 477.9
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 15.0 g
    Cholesterol 94.8 mg
    Sodium 242.9 mg
    Total Carbohydrate 62.0 g
    Dietary Fiber 2.1 g
    Sugars 42.7 g
    Protein 4.4 g

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