thank god for berries cake!

Name: Thank God For Berries Cake!
Prep time: 30 min
Cook time: 50 min
Cuisine: American
Ingredients: 1/2 cup(s) butter, softened; 1 cup(s) granulated sugar; 2 - eggs; 1/2 cup(s) milk; 1/2 cup(s) sour cream; 1/4 cup(s) lemon juice; 1 1/2 cup(s) flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 2 teaspoon(s) lemon zest; 1/3 cup(s) light brown sugar; 1 cup(s) blueberries; 1 cup(s) or more, non-dairy topping (Cool Whip); 1 cup(s) fresh raspberries; ## FROSTING; 3 ounce(s) cream cheese; 1 teaspoon(s) lemon extract or 1/4 c lemon juice; 1/3 cup(s) powdered sugar; 2 tablespoon(s) lemon zest; 4 cup(s) non-dairy whipped topping (Cool Whip); - a few drops of yellow food coloring; 1 1/2 cup(s) sweetened coconut (any cut)

(5 RATINGS)

1.50K Pinches 11 Photos

Barbara Heckenlively

Cabot, AR

Updated on Mar 22, 2016

This started out as a blueberry upside down cake. But then I added a filling and made it a layer cake. This LOVELY cake is better than chocolate! It has a heavy, moist texture, like an old fashioned, homemade shortcake. The lemon is just right ... not sour. I was experimenting with a lemon bread recipe and came up with this lovely cake. You'll dream about this cake ... I'm not kidding.

Rate

Blue Ribbon Recipe

The whole crew adored this delicious lemon-berry cake. It's tangy and creamy with a pop of flavor from the raspberries and blueberries. What a wonderful and refreshing summertime treat!

— The Test Kitchen

prep time 30 Min

cook time 50 Min

method Bake

yield

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
2 - eggs
1/2 cup milk
1/2 cup sour cream
1/4 cup lemon juice
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons lemon zest
1/3 cup light brown sugar
1 cup blueberries
1 cup or more, non-dairy topping (Cool Whip)
1 cup fresh raspberries
FROSTING
3 ounces cream cheese
1 teaspoon lemon extract or 1/4 c lemon juice
1/3 cup powdered sugar
2 tablespoons lemon zest
4 cups non-dairy whipped topping (Cool Whip)
- a few drops of yellow food coloring
1 1/2 cups sweetened coconut (any cut)

How To Make thank god for berries cake!

Test Kitchen Tips

Watch your baking time. In our oven, the cake was done in 35-40 minutes.

Step 1

Preheat oven to 350.

Step 2

Using cooking spray, coat two 8 or 9 inch round cake pans. In a medium sized bowl, blend flour, baking powder, and salt. Set aside.
Step 3

Cream sugar and butter together until light and fluffy. Beat eggs and add to butter mixture. Add milk, sour cream, lemon juice and 2 tsp lemon zest.
Step 4

Add the flour mixture to wet ingredients and mix by hand just until moistened. DON'T over mix for a better texture.
Step 5

Sprinkle one of the cake pans with 1/3 c of brown sugar. Sprinkle fresh blueberries covering the bottom of the pan completely. Pour 1/2 of the cake mixture over blueberries. Pour remaining batter in second cake pan.
Step 6

Bake cakes for 35 minutes. Then test, with a toothpick that comes out clean, for doneness. If not done, check again every 5 minutes. When done, cool for a few minutes on a rack. Invert the plain (no blueberries) layer onto plate. Invert the layer with the blueberries onto a FLAT metal cookie sheet. When completely cool, apply 1 cup plain whipped topping on top of plain bottom cake layer. Sprinkle with fresh raspberries.
Step 7

Very carefully, slide top layer (blueberries on top) onto bottom layer. Use spatulas or other tools to assist you. If blueberries fall or cake cracks, fix as best as possible to hold together (it will all be covered with frosting).
Step 8

FROSTING: Soften cream cheese in a medium sized bowl. Add powdered sugar, 2 tbsp lemon zest, food coloring, lemon extract and blend well. Mix in remaining whipped topping. Add coconut and blend well. Don't worry if whipped topping deflates a little. Just try to dissolve cream cheese as much as possible so there are no large lumps.
Step 9

Adjust frosting volume or thickness by adding more whipped topping and/or coconut, if needed. Frost entire cake. This cake must be refrigerated. Enjoy!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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