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LOCATION: Recipes >> Cake Recipes >> Gooey Butter 04

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St. Louie Ooey Gooey Berry Butter Cake

5 Tbsp melted butter
1/2 cup granulated sugar
2 large eggs
2/3 cup sour cream
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 oz. (1/2 large package) softened cream cheese
1 1/2 cups powdered sugar
1 cup blackberries (such as Marion)
1 cup blueberries

Preheat oven to 350 F. Butter and flour a 9-inch cake pan with a
removable rim (a springform pan).

In a mixer bowl, beat butter, granulated sugar, and 1 egg until
mixture is pale and thickened. Beat in sour cream. Combine flour,
baking powder, and soda. Beat flour mixture into butter mixture
until smooth and thoroughly combined. Spread batter evenly in
prepared pan.

Bake in a 350 F oven until cake is pale golden and springs back
slightly when gently pressed (20 to 25 minutes).

Meanwhile, in the clean mixer bowl beat the cream cheese, powdered
sugar, and remaining egg until smooth. Spread over the cake and
arrange the blackberries and blueberries on top. Return the cake
to the oven and bake until the edges of the topping are set and
lightly browned, but the center still jiggles slightly when the
pan is gently shaken (20 to 25 minutes). Let cake cool completely
on a wire rack. Then carefully loosen cake from rim and remove rim.
Serve or, if making ahead, chill in an airtight container up to 1
day. Bring to room temperature to serve. Makes 10 servings.


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