Blackberry Bunt Cake

A dear friend from church gave this to me after I had gone blackberry picking. We were living in the Seattle Wa. area at the time and they grew wild all along the roads.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 4 3⁄4 cups flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup butter (or margarine)
• 2  cups sugar
• 1  teaspoon vanilla
• 4  eggs
• 1  cup buttermilk
• 2  cups  unsweetened blackberries (fresh or frozen)
•  powdered sugar

Directions

1. Grease and lightly flour a 10 inches bunt pan.
2. Combine dry ingredients.
3. In a mixer beat butter for about 30 sec.
4. Add sugar and vanilla and beat until fluffy.
5. Add eggs 1 at a time, beating after each addition.
6. Add dry ingredients and buttermilk alternately to beaten mixture until combined.
7. Fold in blackberries.
8. Turn batter into prepared pan.
9. Bake at 350 for about 1 1/4 hours.
10. Sift powdered sugar on top when cake is cooled.