Table of Contents
Preheat the oven to 375 degrees. Grease or line a 9-inch square baking pan with parchment paper. Set aside. In a large bowl, stir together the sugar, cornstarch and lime juice. Carefully stir in the blueberries and raspberries. Set aside. In a large bowl, beat together the butter, sugar, vanilla, lime zest and salt, until creamed.
In a large bowl, stir together the sugar, cornstarch and lime juice. Carefully stir in the blueberries and raspberries. Set aside. In a large bowl, beat together the butter, sugar, vanilla, lime zest and salt, until creamed. Slowly mix in the flour until combined and the dough starts to turn into a ball.
Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares. How would you rate Blueberry-Raspberry Cake? My family loves this cake.
Fresh raspberries and blueberries pack this deliciously simple Blueberry Raspberry Cake with sugar topping. This is a perfect patriotic cake or July 4th breakfast idea. Serve with a dollop of whipped cream and berries. You may also love our raspberry coffee cake! Summer means fresh berries and all things red white and blue!
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