St Louie Ooey-Gooey Berry Butter Cake

Ready in 1h

Try this St Louie Ooey-Gooey Berry Butter Cake recipe, or contribute your own.


1/2 c Granulated sugar
1/2 ts Baking soda
2/3 c Sour cream
1 c Blackberries; such as Marion
5 tb butter; or margerine, melted
4 oz cream cheese; Softened
2 lg Eggs
1/2 ts Baking Powder
1 1/2 c Powdered sugar
1 c All purpose flour
1/2 c Blueberries; (ditto)

Original recipe makes 1



In a mixer bowl, beat butter, granulated sugar, and 1 egg until pale and thickened. Beat in sour cream. Combine flour, baking powder, and soda, then beat into butter mixture until smooth. Spread evenly in a buttered and floured 9-inch cake pan with a removable rim. Bake in a 350 degree F oven until cake is pale golden and springs back slightly when gently pressed, 20 to 25 minutes. Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg until smooth. Spread over cake and arrange blackberries and blueberries on top. Bake until edges of topping are set and lightly browned but center of cake still jiggles when pan is gently shaken, 25 to 30 minutes. Let cake cool completely on a rack. Loosen from rim with a knife, then remove rim. Serve or, if making ahead, chill airtight up to 1 day. Serves: 10 Per serving: 313 cal (135 cal, 43% from fat); 4.1 g protein; 15 g fat (8.9 g sat); 42 g carbo; 209 mg sodium; 79 mg chol. Yield: 1 serving Posted to recipelu-digest by P&S Gruenwald on Feb 16, 1998

Verified by stevemur
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