Thank God For Berries Cake Recipes

Steps:

• Preheat oven to 350.
• 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.
• 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.
• Add the flour mixture to wet ingredients and mix by hand just until moistened. DON'T over mix for a better texture.
• 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.
• 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.
• 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).
• 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.
• Adjust frosting volume or thickness by adding more whipped topping and/or coconut, if needed. Frost entire cake. This cake must be refrigerated. Enjoy!

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Steps:

• Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
• Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.