Double Berry Bundt Cake a red, white, and blue July 4th treat

Posted by LacCreta Holland on 07/03, 2015 at 09:36 AM

I am so grateful to be a citizen of the United States of America. I will be eating cake to celebrate!

Happy Fourth of July!!!

Double Berry Bundt Cake

Ingredients:

- 2 and 1/2 cups plus 2 Tablespoons flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 and 3/4 cup sugar
- Zest of one lemon
- 3 eggs
- 1/2 teaspoon vanilla
- 3/4 cup buttermilk*
- 3 cups mixed strawberries and blueberries

Steps

- Preheat oven to 350 degrees.

- Generously grease a 10-cup Bundt pan, with with butter or a nonstick spray. Set aside.

- In a medium bowl, whisk 2 and 1/2 cups flour (leaving the 2 Tablespoons for later), baking powder and salt together; set aside. 

- In a mixing bowl, cream together the butter, sugar and lemon zest until light and fluffy, about 3 to 5 minutes—please mix that long so the cake will be moist and light.

- With mixer on low speed, add the eggs, one at a time.  Scrape down the bowl with each egg added.  Beat in vanilla briefly.

- Add 1/3 flour mixture, followed by half the buttermilk, another 1/3 of the flour mixture, the rest of the buttermilk and then the remaining flour mixture.  Scrape down the bowl from time to time to incorporate everything

- Toss the berries with the remaining 2 Tablespoons of flour and fold them GENTLY by hand into the cake batter. This batter will be thick.

- Spread the cake batter into the Bundt pan. Bake for 60-65 minutes or until a toothpick comes out clean. Because the cake is so tall, I use a wooden skewer to test the cake, so that it goes all the way to the bottom of the cake. Note: At 60 minutes my cake was still very “wet” and not done. But 5 minutes later, it was done!! That surprised me so watch the cake and don’t over bake it.

- Remove the cake from the oven and let it cool on a cooling rack for 30 minutes. Remove it from the pan and let it cool completely.

- Dust the cake with powdered sugar and enjoy!

*If you don’t have buttermilk on hand, make it yourself. Put 1 teaspoon white vinegar into a 3/4 cup measuring cup. Add milk to fill it up. Stir with a spoon and you will see the milk thicken into buttermilk.

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