Bumbleberry Bundt Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 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
• 1/3 cup fresh lemon juice
• 1/2 cup sugar

Recipe

• 1 set oven to 350 degrees.
• 2 grease and flour a 12-cup bundt pan.
• 3 in a large bowl cream butter and sugar until fluffy (about 3 minutes).
• 4 add in the vanilla and lemon zest; mix to combine.
• 5 add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
• 6 in a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
• 7 add the flour mixture into the creamed mixture alternately with the buttermilk.
• 8 in another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
• 9 bake for about 60-70 minutes or until the cake tests done.
• 10 meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
• 11 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.
• 12 allow the cake to cool 20 minutes, then invert to a large serving plate.
• 13 poke holes on top of the cake and then drizzle with syrup.
• 14 allow to cool before slicing.