Berry Bundt Cake

A really delicious, old-fashioned berry bundt cake that is so moist it needs no frosting or glaze! Use ANY BERRIES or fruit you want! Makes great muffins, too!

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Prep Time15

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: 16

Calories: 187

Equipment

1 standard 12-cup Bundt pan

Ingredients

½ cup butter
1 cup sugar
2 eggs
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup blueberries
1 cup raspberries
1/8 cup flour for coating the berries

Instructions

Preheat the oven to 350ºF.
Grease or spray a 12-cup Bundt pan.
With a mixer on medium speed, cream the butter and sugar together until it is fluffy.
Add in the eggs and mix well.
In a small bowl, combine the 2 cups of flour, baking powder, and salt.
Mix the dry ingredients into the butter mixture until it is blended well.
On the lowest speed, mix in the milk and vanilla extract.
In a small bowl, coat the berries with the1/8 cup flour. This prevents the berries from sinking to the bottom of the cake.
With a rubber spatula, or on lowest speed, gently fold the berries into the batter, being careful to be quick and gentle so the berry colors don’t bleed into the batter.
Pour the batter into the prepared pan.
Bake at 350ºF. for 30-35 minutes or until a cake tester inserted in the middle comes out clean.
Cool the cake in the pan on wire rack for 30 minutes.
Loosen the cake from the edges of the pan with a butter knife, then invert it onto a serving plate.
Store the cake at room temperature covered on top of the counter.

EXTRA TIP:

MAKES GREAT MUFFINS! Makes 16 muffins. Bake at 350ºF. for 15-20 minutes.

SERVE: Delicious served plain! You can dust the top with confectioner's sugar, or serve with a fruit sauce, or serve with whipped cream!

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