INGREDIENTS
16 oz
Blueberries
24 oz
Raspberries
6
Eggs, large
3 cups
All-purpose flour
1 tsp
Baking soda
1/3 cup
Cornstarch
3 cups
Granulated sugar
1 tsp
Kosher salt
4 cups
Powdered sugar
3 tsp
Vanilla
3 1/8 cups
Butter, unsalted
24 oz
Cream cheese
1 cup
Sour cream