National Raspberry Cake Day

Raspberry Blueberry Coffee Cake

FOR THE CAKE:

3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1-1/2 cups sugar

2 eggs

1 cup sour cream

1 cup raspberries

1 cup blueberries

FOR THE TOPPING:

1 cup sugar

2/3 cups flour

1 teaspoon cinnamon

1/2 cup butter

Preheat the oven to 375 degrees. Grease a 9 x 13 pan.

Combine the flour, baking powder and salt in a medium bowl. Cream the butter in a large bowl until light, add the sugar and beat until light and fluffy. Mix the eggs in one at a time. Mix in the dry ingredients into the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Combine the berries in a small bowl. Spread half of the batter into the prepared pan, spoon the berries over the batter and top with the remaining batter.

For the topping, combine the sugar, flour and cinnamon in a medium bowl. Add the batter and cut it into the dry mixture until the mixture is crumbly. Sprinkle the topping over the cake.

Bake for an hour or until a tester comes out clean.