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| - polka dot berry cake Ingredients Ingredients 2 1/4 cups All-purpose flour 2 teaspoons Baking powder 1/2 teaspoon Each baking soda and salt 2 sticks (1/2 pound) butter or margarine, 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 Fresh strawberries, hulled Preparation Directions 1. Preheat the oven to 350F. Grease and flour a 13 x 9-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 speed until smooth. Gradually beat in 1 cup of the sugar, beating until the mixture is light and fluffy.
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| abstract
| - polka dot berry cake Ingredients Ingredients 2 1/4 cups All-purpose flour 2 teaspoons Baking powder 1/2 teaspoon Each baking soda and salt 2 sticks (1/2 pound) butter or margarine, 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 Fresh strawberries, hulled Preparation Directions 1. Preheat the oven to 350F. Grease and flour a 13 x 9-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 speed until smooth. Gradually beat in 1 cup of the sugar, beating 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 45-50 minutes or until a cake tester 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. Using a metal spatula, spread the whipped cream over the top and sides of cake. Dot the top of the cake all over with the remaining 1 1/2 cups blueberries. 5. In a food processor, puree the strawberries with the remaining 1 tablespoon sugar. Serve the sauce with the cake. Cook's Notes If you let the cake sit overnight in the refridgerator then decorate the next day it will taste better Paula in California
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