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Photo for - Sour Cream Berry Cake

Sour Cream Berry Cake

A light-tasting summer alternative to fruit pies. Make it extra special with a generous serving of whipped cream.

  • Yields: 6 to 8 servings
  • Preparation: 80 minutes

Ingredients

  • 1 1/2 cups (375mL) all purpose flour
  • 1/3 cup (75mL) granulated sugar
  • 1 tsp (5mL) baking powder
  • 1/2 cup (125mL) GAY LEA - Salted Butter, melted
  • 2 eggs
  • 2 tsp (10mL) vanilla
  • 1 cup (250mL) Ontario blackberries
  • 1 cup (250mL) Ontario raspberries

Sour Cream Layer

  • 17 oz (500mL) GAY LEA - Regular Sour Cream
  • 1 egg, beaten
  • 1/2 cup (125mL) granulated sugar
  • 1 tbsp (15mL) all purpose flour
  • 1 tsp (5mL) orange rind, grated

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In bowl, mix first three ingredients. Whisk together butter, 2 eggs and vanilla; pour over flour mixture and stir until combined. Press into 9” (23 cm) square parchment paper-lined baking pan. Sprinkle with berries.

Sour Cream Layer

  1. In another bowl, whisk together sour cream and remaining ingredients. Pour over top.
  2. Bake in preheated oven for about 1 hour or until light golden and firm on top, but with movement in centre. Cool completely before serving.
Photo of - Sour Cream Berry Cake

Ingredients

  • 1 1/2 cups (375mL) all purpose flour
  • 1/3 cup (75mL) granulated sugar
  • 1 tsp (5mL) baking powder
  • 1/2 cup (125mL) GAY LEA - Salted Butter, melted
  • 2 eggs
  • 2 tsp (10mL) vanilla
  • 1 cup (250mL) Ontario blackberries
  • 1 cup (250mL) Ontario raspberries

Sour Cream Layer

  • 17 oz (500mL) GAY LEA - Regular Sour Cream
  • 1 egg, beaten
  • 1/2 cup (125mL) granulated sugar
  • 1 tbsp (15mL) all purpose flour
  • 1 tsp (5mL) orange rind, grated