Bumbleberry Bundt Cake

READY IN: 1hr 30mins
SERVES: 8-10




  • 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.