Bumbleberry Bundt CakeFrom midgelet 7 years ago
- 3/4 cup butter, room temperature (no subs) shopping list
- 1 2/3 cups sugar shopping list
- 3 large eggs, room temperature shopping list
- 2 tablespoons lemon zest shopping list
- 2 cups all-purpose flour shopping list
- 1 cup pastry flour shopping list
- 1 tablespoon baking powder (use a semi-heaping tablespoon!) shopping list
- 1 teaspoon salt shopping list
- 3/4 cup buttermilk, room temperature (just warm in the microwave for about 50-60 seconds) shopping list
- 2/3 cup frozen raspberries shopping list
- 2/3 cup frozen blueberries shopping list
- 2/3 cup frozen blackberrie shopping list
- 2 tablespoons all-purpose flour shopping list
- glaze shopping list
- 1/3 cup fresh lemon juice shopping list
- 1/2 cup sugar shopping list
How to make it
- 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.
The Cookmidgelet Eastern, USA
The Rating4 people
Too delicious for right after the sweet-laden holidays! But you know that won't stop me, midge. Five.
PS Happy New Year!lacrenshaw in Horsham loved it
beautiful!herby in Albany loved it
What a wonderful recipe love all those berries and that buttermilk is magical.
Five forks and a smile :)trigger in loved it
Piece Of Cake376 members
Fruit Desert40 members
The Pound Cake Lover In You30 members
Cakes Of Any Type143 members
Cooking With Buttermilk Lactaid Milk23 members
Cake OLicious60 members
Desserts Desserts Everywhere50 members
All Things Vegetarian65 members
International Baking67 members