Raspberry Sour Cream Coffee Cake

Instructions

1. Preheat oven to 350°F. Grease an 8” square or round pan.
2. In a bowl using an electric mixer, cream butter, Splenda Stevia Sweetener, and lemon zest on low speed for 2 minutes.
3. Add eggs, vanilla extract, and sour cream to the butter mixture mixing for 1 minute on low speed.
4. In a bowl, combine raspberries and ¼ cup of flour and toss gently to coat.
5. In another bowl, whisk together remaining flour, baking powder, salt, and baking soda.
6. Add half the dry ingredients to the butter mixture and blend on low speed for 1 minute. Add buttermilk and mix on low for 1 minute. Add remaining dry ingredients and blend well.
7. Gently fold floured raspberries into batter. Spread batter into the prepared pan. (Batter will be thick.)
8. Bake for 45–50 minutes. Cool in pan before cutting into squares.