Bumbleberry Bundt Cake
- Reviews 3
Ready In: 1 hr 30 mins
Serves: 8-10
Ingredients
- 3⁄4 cup butter, room temperature (no subs)
- 1 2⁄3 cups sugar
- 3 large eggs, room temperature
- 2 tablespoons lemon zest
- 2 cups all-purpose flour
- 1 cup pastry flour
- 1 tablespoon baking powder (use a semi-heaping tablespoon!)
- 1 teaspoon salt
- 3⁄4 cup buttermilk, room temperature (just warm in the microwave for about 50-60 seconds)
- 2⁄3 cup frozen raspberries
- 2⁄3 cup frozen blueberries
- 2⁄3 cup frozen blackberrie
- 2 tablespoons all-purpose flour
GLAZE
- 1⁄3 cup fresh lemon juice
- 1⁄2 cup sugar
Directions
- Set oven to 350 degrees.
- Grease and flour a 12-cup Bundt pan.
- In a large bowl cream butter and sugar until fluffy (about 3 minutes).
- Add in the vanilla and lemon zest; mix to combine.
- Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
- In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
- Add the flour mixture into the creamed mixture alternately with the buttermilk.
- In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
- Bake for about 60-70 minutes or until the cake tests done.
- Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
- As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
- Allow the cake to cool 20 minutes, then invert to a large serving plate.
- Poke holes on top of the cake and then drizzle with syrup.
- Allow to cool before slicing.
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