Instructions:

St. Louis Ooey Gooey Berry Butter Cake

5 tablespoons melted butter
1/2 cup granulated sugar
2 large eggs
2/3 cup sour cream
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 ounces softened cream cheese
1 1/2 cups powdered sugar
1 cup blackberries
1/2 cup blueberries

In a mixer bowl, beat butter, sugar, and 1 egg until pale and thickened. Beat in sour cream.

Combine flour, baking powder and soda, then beat into butter mixture until smooth. Spread evenly in a buttered and floured 9-inch cake pan with a removable rim.

Bake in a 350 degree F oven until cake is pale golden and springs back slightly when gently pressed, 20 to 25 minutes.

Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg until smooth. Spread over cake and arrange berries on top. Bake until edges of topping are set and lightly browned, but center still jiggles when pan is gently shaken, 25 to 30 minutes.

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

I have tried this recipe yet, but as soon as the berries are out, I'll have to now. Makes my mouth water reading over it again.