Recipe

Bumbleberry Bundt Cake Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 10 months, 4 weeks ago My friend, froze summer fruit and made a bunch of bumbleberry recipes for holiday gift giving. I am posting a variety of the recipes which can be made from the fresh or frozen fruit- served any time of the year! This cake is beautiful as well as delicious... More Prep:10m Cook:60m Servings:12	Midgelet
	cakes fruits berries bundt

Does this look good? Yeah! / Nope

Fans

minitindel

herby

lacrenshaw

trigger

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.

Note: if browning too fast, cover with foil

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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Comments

lacrenshaw 10 months, 4 weeks ago said:
Too delicious for right after the sweet-laden holidays! But you know that won't stop me, midge. Five.
Lorraine
PS Happy New Year!

herby 10 months, 4 weeks ago said:
Beautiful!

trigger 10 months, 4 weeks ago said:
What a wonderful recipe love all those berries and that buttermilk is magical.

Five forks and a smile :)

minitindel 10 months, 3 weeks ago said:
I love this midge its sounds great
five

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