Bumbleberry Bundt CakeFrom midgelet 8 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
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