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Ingredients
- 5 Tbsp. Melted butter or possibly margerine
- 1/2 c. Granulated sugar
- 2 lrg Large eggs
- 2/3 c. Lowfat sour cream
- 1 c. All purpose flour
- 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 4 ounce Softened cream cheese,, (1/2 a large pkg)
- 1Â 1/2 c. Powdered sugar
- 1 c. Blackberries such as Marion, (fresh, if frzn, first)
- 1/2 c. Blueberries, (ditto)
Directions
- In a mixer bowl, beat butter, granulated sugar, and 1 egg till pale and thickened. Beat in lowfat sour cream. Combine flour, baking pwdr, and soda, then beat into butter mix till smooth. Spread proportionately in a buttered and floured 9-inch cake pan with a removable rim.
- Bake in a 350 degree F oven till cake is pale golden brown and springs back slightly when gently pressed, 20 to 25 min.
- Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg till smooth. Spread over cake and arrange blackberries and blueberries on top. Bake till edges of topping are set and lightly browned but center of cake still jiggles when pan is gently shaken, 25 to 30 min.
- Let cake cold completely on a rack. Loosen from rim with a knife, then remove rim. Serve or possibly, if making ahead, refrigerateairtight up to 1 day.
- Serves: 10
- Yield: 1 serving
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1054g | |
| Calories 2975 | |
| Calories from Fat 1221 | 41% |
| Total Fat 138.78g | 173% |
| Saturated Fat 79.32g | 317% |
| Trans Fat 0.0g | |
| Cholesterol 774mg | 258% |
| Sodium 2299mg | 96% |
| Potassium 939mg | 27% |
| Total Carbs 407.95g | 109% |
| Dietary Fiber 12.4g | 41% |
| Sugars 300.04g | 200% |
| Protein 38.26g | 61% |
