Polka-Dot Berry Cake
Posted by: Elaine Thu, 1 Jul 2004, at 9:54 a.m.
 

You can make this cake the day before serving; it gets better as it sits overnight.

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

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.

3. Sift a third of the dry ingredients over the mixture; fold to blend. Repeat twice with the remaining dry ingredients

4. 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.

5. 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.

6. In a food processor, puree the strawberries with the remaining 1 tablespoon sugar. Serve the sauce with the cake.