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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350°F. Grease an 8” square or round pan.
Step 2
In a bowl using an electric mixer, cream butter, Splenda Stevia Sweetener, and lemon zest on low speed for 2 minutes.
Step 3
Add eggs, vanilla extract, and sour cream to the butter mixture mixing for 1 minute on low speed.
Step 4
In a bowl, combine raspberries and ¼ cup of flour and toss gently to coat.
Step 5
In another bowl, whisk together remaining flour, baking powder, salt, and baking soda.
Step 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.
Step 7
Gently fold floured raspberries into batter. Spread batter into the prepared pan. (Batter will be thick.)
Step 8
Bake for 45–50 minutes. Cool in pan before cutting into squares.
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