Sebastopol Ooey-Gooey Berry Butter Cake
Submitted by Sue Lowes on Jun 04, 2010

Fresh blackberries and blueberries and cream cheese filling over a light creamy cake.

Servings:
10

Complexity:   
Medium

Total Time:
1 hour

Ingredients:
5 tablespoons melted butter or margarine
2 large eggs
1 cup all-purpose flour
1/2 tsp bakin soda
1 cup blackberries
1/2 cup blueberries
1&1/2 cups powdered sugar
1/2 cup granulated sugar
2/3 cup sour cream
1/2 tsp bakin powder
4 oz. (1/2 of a large package) cream cheese softened

Directions:
In a mixer bowl, beat butter, granulated sugar and 1 egg until pale and thickened. Beat in sour cream. Combine flour, baking powder, soda and then bean into butter mixture until smooth. Spread evenly in a buttered and floured 9 inch cake pan with a removable rim.

Bake in 350 oven until cake is pale golden and springs back slightly when gently pressed--about 20 minutes

Meanwhile, in bowl, beat cream cheese, powdered sugar and remaining egg until smooth. Spread over cake and arrange blackberries and blueberries on top. Bake until edges of topping are set and lightly browned but center still jiggles when pan is gently shaken--about 25 minutes.

Let cake cool completely on a rack. Loosen from rim with a knife then push out. Serve or if making ahead, chill airtight up to 1 day.

Cook's Notes:
One of my favorite recipes from living in the Bay Area. My brother's place in Sebatopol just north of San Francisco had tons of balckberries!!