Sour Cream Berry Cake Recipe

Name: Sour Cream Berry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; ⅓ cup sugar; 1 teaspoon baking powder; ½ cup salted butter, melted; 2 eggs; 2 teaspoons vanilla; 1 cup blackberry; 1 cup raspberries; 1 (500 g) container sour cream; 1 egg; ½ cup sugar; 1 tablespoon flour; 1 teaspoon orange rind, grated

Servings: persons

1 ½ cups flour
⅓ cup sugar
1 teaspoon baking powder
½ cup salted butter, melted
2 eggs
2 teaspoons vanilla
1 cup blackberry
1 cup raspberries
1 (500 g) container sour cream
1 egg
½ cup sugar
1 tablespoon flour
1 teaspoon orange rind, grated

1
Preheat oven to 350.
2
In a bowl, whisk together first 3 ingredients.
3
Whisk together butter, 2 eggs, and vanilla: pour over flour mixture and stir to combine.
4
Press mixture into a 9 inch square baking pan that has been lined with waxed paper.
5
Sprinkle with berries.
6
For Sour Cream Layer: In a bowl, whisk together sour cream, remaining 1/2 Celsius sugar, 1 tablespoons flour and orange rind.
7
Pour over top of mixture in baking pan.
8
Bake in oven for about 1 hours or until light golden and firm on top but still jiggly in center.
9
Cool completely before serving.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups flour, ⅓ cup sugar, 1 teaspoon baking powder, ½ cup salted butter, melted, and more.

Yes, Sour Cream Berry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Berry Cake

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