Cream butter & sugar. Add eggs. Blend dry ingredients, add these alternately with sour cream and lemon juice. Shake berries in a brown pager bag with flour. Mix gently into batter. Pour into 9 x 13 greased pan. Topping: Mix together and sprinkle on cake. I have made these as muffins for my kids school lunches. Posted to JEWISH-FOOD digest by "Amy R"
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|Serving Size: 1 Serving (2634g)|
|Recipe Makes: 1|
|Calories from Fat: 3277 (39%)|
|Amt Per Serving||% DV|
|Total Fat 364.1g||486 %|
|Saturated Fat 210.3g||1051 %|
|Monounsaturated Fat 99.6g|
|Polyunsanturated Fat 20.9g|
|Cholesterol 2933.5mg||903 %|
|Sodium 3795.6mg||131 %|
|Potassium 1755.2mg||46 %|
|Total Carbohydrate 1199.3g||353 %|
|Dietary Fiber 22.1g||88 %|
|Sugars, other 1177.3g|
|Protein 118.3g||169 %|
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Calories per serving: 8391
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