Berrysourcreamcake Recipes

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BLUEBERRY SOUR CREAM CAKE



Blueberry Sour Cream Cake image

This is a recipe from my mom, more of a coffee cake, really. I remember enjoying it in the summer with blueberries we picked ourselves. Now when I make it, I remember my mom & those small kid days. I hope you will enjoy this recipe.

Provided by Judy from Hawaii

Categories     Breads

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 10

1/2 cup soft butter or 1/2 cup margarine
1 cup sugar
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh blueberries
1 teaspoon vanilla

Steps:

  • Cream butter& sugar.
  • Add eggs one at a time, beating well after each addition.
  • Sift dry ingredients together.
  • Add gradually to egg mixture, alternating with sour cream, ending with flour.
  • Stir in vanilla, then fold in blueberries.
  • Pour into a greased& floured 9 by 13" pan.
  • Bake at 325 for 45-50 minutes, or until cake tests done.
  • Cool in pan for 10 minutes, then remove to rack for final cooling.
  • (Or just leave in pan.).

Nutrition Facts : Calories 167, Fat 7.8, SaturatedFat 4.5, Cholesterol 46.1, Sodium 200.1, Carbohydrate 22.1, Fiber 0.7, Sugar 11.9, Protein 2.6

MIXED BERRY SOUR CREAM CAKE



Mixed Berry Sour Cream Cake image

Sour cream gives this mixed-berry busy-day cake its moist texture. It's perfect for potlucks, coffee klatches and weeknight desserts.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 16 servings

Number Of Ingredients 12

2 cups flour
zest from 1 lemon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar, divided
3/4 cup unsalted butter, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1/2 cup blueberries
1/2 cup raspberries
1 Tbsp. powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Combine flour, lemon zest, baking powder, baking soda and salt. Reserve 1 Tbsp. granulated sugar. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in sour cream and eggs. Gradually add flour mixture, mixing well after each addition.
  • Pour into 9-inch pan sprayed with cooking spray; top with berries and reserved granulated sugar.
  • Bake 55 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely. Dust with powdered sugar before serving.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BERRY SOUR CREAM CAKE



Berry Sour Cream Cake image

Make and share this Berry Sour Cream Cake recipe from Food.com.

Provided by Carmen B.

Categories     Dessert

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 14

1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups fresh raspberries
1 cup fresh blueberries
2 cups icing sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 -3 tablespoons milk

Steps:

  • Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
  • Spread into a greased 13" by 9" by 2" baking dish. Sprinkle with raspberries and blueberries.
  • Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
  • For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.

Nutrition Facts : Calories 477.9, Fat 24.5, SaturatedFat 15, Cholesterol 94.9, Sodium 243, Carbohydrate 62, Fiber 2.2, Sugar 42.7, Protein 4.4

BERRY SOUR CREAM CAKE



Berry Sour Cream Cake image

Add this delightful dessert from our Test Kitchen to your Memorial Day menu. The moist white cake is laden with colorful raspberries and blue berries and drizzled with a sweet glaze.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 15

1 cup butter, softened
1-1/4 cups sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups fresh raspberries
1 cup fresh blueberries
GLAZE:
2 cups confectioners' sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • In a bowl, cream butter and sugar. Add the eggs, sour cream and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to creamed mixture. Spread into a greased 13x9-in. baking dish. Sprinkle with raspberries and blueberries. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean., For glaze, in a bowl, beat confectioners' sugar, butter, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm cake. Cool on a wire rack before cutting.

Nutrition Facts :

BERRY ICE CREAM CAKE



Berry Ice Cream Cake image

Provided by Food Network Kitchen

Time 5h50m

Yield 8 to 10 servings

Number Of Ingredients 17

Basic Chocolate Cake, recipe follows, baked and cooled
3 cups strawberry ice cream, softened
2 1/2 cups raspberries and/or quartered strawberries
1/4 cup sugar
3/4 cup cold heavy cream
1 teaspoon vanilla extract
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
  • Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

TRIPLE BERRY CREAM CHEESE SHORTCAKE



Triple Berry Cream Cheese Shortcake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

6 ounces cream cheese, at room temperature
3 tablespoons sugar
1 large egg white
6 cups mixed blueberries, blackberries and raspberries
1/4 cup sugar
1 tablespoon lemon juice
Zest of 1 orange
Whipped cream, for serving
Small fresh mint leaves, for serving
Nonstick cooking spray, for the baking dish
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup whole milk

Steps:

  • For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
  • For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
  • Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
  • Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
  • Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
  • Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

PERFECT BERRY SHORTCAKES



Perfect Berry Shortcakes image

You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe I've developed yields a simple, foolproof biscuit that's crisp yet delicate.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Desserts     Cakes     Shortcake Recipes

Yield 6

Number Of Ingredients 13

2 cups all-purpose bleached flour
½ teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
½ cup butter, frozen
1 egg, beaten
1 egg white
½ cup cold half-and-half
1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
7 tablespoons sugar, divided
1 cup chilled heavy cream
1 teaspoon vanilla extract

Steps:

  • Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
  • Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
  • Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
  • Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

Nutrition Facts : Calories 669.4 calories, Carbohydrate 85.6 g, Cholesterol 133.5 mg, Fat 34 g, Fiber 8.2 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 592.4 mg, Sugar 44.3 g

SUMMER BERRY CREAM CAKE



Summer Berry Cream Cake image

A sweet ending for a summer solstice party, this spongecake is light and not too sweet, and the cream and berries make it seem almost more of an unmolded trifle than a cake. I seem to remember that in Norway alcohol is poured over the split sponge, but here I've moistened the cake with a strawberry purée. You can use any fruit.

Provided by Nigella Lawson

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 17

Vegetable oil or nonstick vegetable oil spray
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
Finely grated zest of 1 lemon
1 cup flour
2 cups strawberries, hulled
2 tablespoons confectioners' sugar
1 tablespoon lemon juice
3/4 cup blueberries
3/4 cup blackberries
3/4 cup red raspberries
1/2 cup red currants or golden raspberries
2 cups heavy cream
1 teaspoon vanilla extract
1 cup strawberries, hulled
1/2 teaspoon confectioners' sugar

Steps:

  • To prepare cake, first heat oven to 350 degrees. Oil or spray a 10-inch springform pan, and line bottom with parchment paper.
  • Using an electric mixer at high speed, whisk eggs and sugar together until they triple in volume, becoming thick and airy. Add vanilla and lemon zest, and whisk to combine. Reduce speed to medium-low, and gradually add flour. Remove bowl from mixer, give a final fold with a spatula and pour into prepared cake pan. Bake until risen and light golden brown, 25 to 30 minutes. Cool pan on wire rack 10 minutes, and remove sides from pan.
  • When cake is cool use a long, thin knife to split it into 2 thin disks. Place bottom half cut side up on a serving platter; place other half cut side up on a large piece of foil. In a blender, combine 2 cups strawberries, confectioners' sugar and lemon juice. Purée until smooth. Set aside 1/4 cup purée, and divide remaining purée between two cake layers, pouring over cut sides and spreading with a rubber spatula.
  • In a large bowl, combine reserved 1/4 cup purée with 1/2 cup blueberries, 1/2 cup blackberries, 1/2 cup red raspberries and currants or golden raspberries. Fold gently to mix.
  • Whisk heavy cream with vanilla until thick but still soft. Spread half over cake sitting on serving dish. Top with fruit mixture, and place remaining cake half on top, cut side down. Spread remaining cream on top. Cut strawberries into halves or quarters, and place in a bowl. Add remaining 1/4 cup each of blueberries, blackberries and raspberries, and toss to mix. Arrange berry mixture on top of cake, and dust with confectioners' sugar.

BERRY DREAM CAKE



Berry Dream Cake image

I use cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It's so festive-looking. Top it with whatever fruit you like! -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 6

1 package white cake mix (regular size)
1-1/2 cups boiling water
1 package (3 ounces) cherry gelatin
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
4 cups fresh strawberries, coarsely chopped

Steps:

  • Prepare and bake cake mix batter according to package directions, using a greased 13x9-in. baking pan., In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Cool cake on a wire rack 3-5 minutes. Using a wooden skewer, pierce holes in top of cake to within 1 in. of edge, twisting skewer gently to make slightly larger holes. Gradually pour gelatin over cake, being careful to fill each hole. Cool 15 minutes. Refrigerate, covered, 30 minutes., In a large bowl, beat cream cheese until fluffy. Fold in whipped topping. Carefully spread over cake. Top with strawberries. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 306 calories, Fat 16g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

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From seasonsandsuppers.ca


BERRY AND SOUR CREAM PIE - BETTER HOMES & GARDENS
Step 1. Preheat oven to 375 degrees F. For crust, in a small mixing bowl combine graham cracker crumbs, pecans or walnuts, flour, and the 1 tablespoon sugar. Stir in melted butter or margarine. Toss to mix well. Press mixture onto the bottom and up sides of a …
From bhg.com


TRIPLE BERRY SOUR CREAM CRUMB CAKE - DINNER, THEN DESSERT
2015-06-18 Instructions. Preheat an oven to 350 F. Butter and flour a 10-inch round cheesecake (springform) pan. To make the crumb topping, in a small bowl, stir together the flour, brown sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Put in the freezer while you make the cake batter.
From dinnerthendessert.com


BLUEBERRY SOUR CREAM COFFEE CAKE - THE GIRL WHO ATE EVERYTHING
2015-08-10 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then gently stir in the sour cream and vanilla. Overmixing will cause the cake to deflate. In a separate bowl, whisk the flour, baking powder, and ...
From the-girl-who-ate-everything.com


EASY BERRY CAKE - DELICIOUS AND EASY BAKING RECIPES
2019-03-22 Pour in the melted butter. Stir everything together. Pour batter in the prepared pie dish. Sprinkle the berries on top. Sprinkle 1/8 cup of sugar all over the berries. Bake for 45-50 minutes, or until the top is golden and the cake has some …
From womanscribbles.net


BERRY SOUR CREAM CAKE BY EVAPGAS. A THERMOMIX ® RECIPE IN …
2015-09-13 11 Tip. If you find the cake is browning too much, gently place a sheet of foil over the top and return to the oven. Store the cake in a sealable container, in the refrigerator for up to 3 days (bring to room temperature before serving).
From recipecommunity.com.au


EASY FRESH BERRY CREAM CAKE - SWEET SPICY KITCHEN
2017-06-29 Preheat the oven to 350 F. Line a 9 inch spring form pan with parchment paper. Set aside. In medium dish combine flour, cornstarch, baking powder and salt. In a separate dish put butter and ½ cup of sugar and mix with an electric mixer, …
From sweetspicykitchen.com


LEMON BERRY SOUR CREAM CAKE RECIPE - WEBETUTORIAL
Lemon berry sour cream cake is the best recipe for foodies. It will take approx 60 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lemon berry sour cream cake at your home.. The ingredients or substance mixture for lemon berry sour cream cake recipe that are useful to cook such type of recipes are:
From webetutorial.com


BERRY CRISP DUMP CAKE - TOGETHER AS FAMILY
2021-05-07 Heat oven to 350° and spray a 9x13 baking dish with cooking spray. Spread out frozen berries in the bottom of the dish (DO NOT thaw the berries beforehand). In a mixing bowl, combine the cake mix (DO NOT prepare beforehand), oats, walnuts, and melted butter. Stir together until thick crumbles form.
From togetherasfamily.com


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