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Polka-Dot Berry Cake
Traditional Cakes & Pies
Prep time:
40 minutesBake time:
45 to 50 minutes“For an especially festive July Fourth cake, Grandma would use blueberries and halved strawberries to top the cake, arranging them to make an American flag.”
Ingredients
Serves 12
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) butter, softened
- 1 cup plus 1 tablespoon sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 pints fresh blueberries
- 2 cups heavy cream, whipped
- 1 pint strawberries, hulled
Directions
1
Preheat the oven to 350F. Grease and flour a 13x9-inch baking pan. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
2
Beat the butter with an electric mixer on high until smooth. Gradually add in 1 cup of the sugar, beating continually until the mixture is light and fluffy. Add the eggs, one at a time, beating thoroughly. Beat in the sour cream and vanilla until just incorporated. Sift a third of the dry ingredients over the mixture; fold to blend. Repeat twice with the remaining dry ingredients.
3
Fold in 2 1/2 cups of the blueberries; reserve the rest. Scrape the batter into the prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely. Transfer to a serving board.
4
Spread the whipped cream over the top and sides of the cake with a metal spatula. Dot the top all over with the remaining 1 1/2 cups blueberries. Puree the strawberries in a food processor with the remaining 1 tablespoon sugar. Serve the sauce with the cake.
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma usually made this cake the day before because she knew it got better if she let it sit overnight.
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