St. Louis Ooey Gooey Berry Butter Cake

St. Louis Ooey Gooey Berry Butter Cake

5 T. melted butter
1/2 c. sugar
2 large eggs
2/3 c. sour cream
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
4 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 c. blackberries
1/2 c. blueberries

In mixer bowl, cream butter, sugar and one egg until pale and thickened. Beat
in sour cream. Combine flour, baking powder and soda. Beat into butter mixture
until smooth. Spread evenly in a buttered and floured 9-inch springform pan.

Bake in a 350F oven until cake is pale golden and springs back slightly when
gently pressed, about 15 minutes. Do not overbake.

Meanwhile, in a bowl, beat cream cheese, powdered sugar and remaining egg until
smooth. Spread this over cake and arrange berries on top. Return to oven and
bake until edfges of topping are set and lightly browned, but center still
jiggles when pan is gently shaken, about 25 more mintues.

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

You can use fresh berries, any berry combination (I made it with raspberries and
strawberries from our back yard last summer), or frozen fruit. Simply allow to
defrost, drain and use.