Ingredients for Blackberry Bunt Cake
- Flour
- Baking Powder
- Baking Soda
- Salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 3 cups fresh blackberries
- Powdered sugar, for dusting
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How to Make Blackberry Bunt Cake
- Preheat oven to 350°F (175°C). Grease and lightly flour a 10-inch bundt pan.
- In a medium bowl, whisk together the dry ingredients: 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 cup granulated sugar.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter for 30 seconds using an electric mixer.
- Add 1 1/2 cups granulated sugar and 2 teaspoons vanilla extract. Beat until light and fluffy (about 3-5 minutes).
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk.
- Gradually add the dry ingredients and buttermilk to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 3 cups fresh blackberries.
- Pour batter into the prepared bundt pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, sift powdered sugar over the top for a delicate touch.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
142g
Fat
52g
Carbs
24g
