A decadent berry bundt cake recipe that is fairly simple to prepare with fresh blueberries and raspberries. A delicious treat to serve with coffee after dinner!
Summer berries are my absolute favorite ... especially the juicy blueberries which are so sweet. But sometimes I get a batch that is still a little tangy, so I like to throw them in a pastry recipe. Blueberry muffins are always an easy recipe, but if you want something more, then this very berry bundt cake is the way to go!
Ingredients
- 2 cups of flour
- 1 1/4 cups sugar
- 2 c. 1 tsp baking powder
- 1/2 teaspoon salt
- 8 oz sour cream
- 2 large eggs
- 1/2 cup olive oil
- 1 teaspoon vanilla
- 1/4 cup milk1 1/3 cup fresh blueberries and raspberries (rolled in 1 tablespoon cornstarch)
Instructions
- Preheat the oven to 350F. Lightly grease a universal pan.
- In a large mixing bowl, combine all dry ingredients and set aside.
- Roll the blueberries and raspberries in the corn starch until coated.
- In another bowl, beat eggs with sour cream until well blended.
- Add the oil, vanilla and milk. Mix well.
- Mix the wet ingredients with the dry. Fold the berries.
- Transfer the dough to a drip pan and bake for 40 to 45 minutes. Or until the tester comes out clean.
- Leave to cool in the mold for about 20 minutes, then transfer to a wire baking rack to finish cooling. Slice and serve!
This recipe adapted from this site
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| Cake Recipe Very Berry Bundt Juicy |
