Red White and Blue Cake

 1/2 cup salted butter 4 oz.

1 1/4 cup of sugar

2 large eggs

1tsp. vanilla 5 g

1 1/3 cups of flour 174 g (regular or gluten free)

1 1/4 Tsp baking powder 5 g

1/4 tsp salt

1/2 cup of sour cream

1 cup of blueberries

1 cup of rasberries

*extra whip cream berries to serve

*cream together butter, sugar, eggs, and vanilla

 in mixer

*in a separate bowl mix dry ingredients

*slowly add dry ingredients to the wet alternating with the sour cream beat until just combined

*gently fold in berries and add to a greased 9 in round pan

*sprinkle 1/4 cup of  sugar on top before cooking (I cut this back to 1/8 cup)

*cook until the top is crackled and the center is a little jiggly 

*cook at 350 for 35-40 min for regular flour and 45-55 min for gf flour

*cool completely before cutting and serving serving 

**I like to use coconut whip cream for a non dairy toping**

**I'm sure you could substitute any fruit that was in season**