Instead of using both kinds of berries, you can double one or the other for this easy-to-transport treat. Frozen berries can be substituted for fresh if you like.
- Portion size 9 servings
- Credits : © CanadianLiving.com
Topping: In small bowl, combine coconut, sugar, butter, flour and cinnamon until crumbly; set aside.
In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. Stir together flour, baking powder, baking soda and salt; stir half into butter mixture. Stir in sour cream. Stir in remaining flour mixture.
Spread in greased 9-inch (2.5 L) square cake pan. Sprinkle with raspberries and blueberries. Sprinkle with topping. Bake in 325°F (160°C) oven for 60 to 75 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack.
Nutritional facts Per serving, about:
- Protein 5 g
- Calories 425.0
- Total fat 21 g
- Total carbohydrate 54 g