Blueberry and Raspberry Cake

• Cinnamon Topping↗
• sugar↗1 cup
• flour↗2⁄3 cup
• cinnamon↗1 teaspoon
• salt↗1⁄4 teaspoon
• butter↗1⁄2 cup
• Cake
• flour↗3 cups
• baking powder↗2 teaspoons
• salt↗1⁄2 teaspoon
• unsalted butter, room temperature↗1⁄2 cup
• sugar↗1 1⁄2 cups
• eggs↗2
• sour cream↗1 cup
• fresh blueberries or thawed frozen blueberries↗1 cup
• cup fresh raspberries or 1 cup thawed frozen unsweetened raspberries↗1

Step-by-step instructions

1. 1

   For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.

2. 2

   For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.

3. 3

   Sift flour, baking powder and salt into medium bowl.

4. 4

   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.

5. 5

   Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.

6. 6

   Combine berries in small bowl.

7. 7

   Pour half of batter into prepared pan.

8. 8

   Spoon berries over.

9. 9

   Spread remaining batter over berries.

10. 10

    Sprinkle with topping.

11. 11

    Bake until tester inserted in center comes out clean, about 1 hour.

12. 12

    Cut into squares.