Last evening I once again used the Berry Bundt Cake recipe. This is the third time I've used it, and I am loving it more and more. The first time I made it with strawberries as the recipe calls for. The second time the batter was poured into the mini muffin pan with blue berries as the fruit. This time I used blueberries, and my trusty bundt pan. Each time, I have had tremendous success with it. This time I did have to make a couple of modifications due to me not being aware we were out of a couple of items, namely milk and vanilla. I will list the recipe, with my changes in blue, below the photo.
3/4 cup (1 1/2 sticks) butter, at room temperature
2 cups granulated sugar
3 large eggs
3 cups plus 1 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk/buttermilk
3/4 teaspoon vanilla/spiced rum
1 1/2 cups sliced fresh strawberries/1 1/4 pints fresh blueberries
Preheat the oven to 350F. Grease and lightly flour a 12-cup bundt pan.
In a large bowl, cream the butter and granulated sugar together with an electric mixer. Add eggs, one at a time, mixing well after each. Add the vanilla extract(or spiced rum).
In another bowl, sift together the 3 cups of the flour, the baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk/buttermilk. Toss the berries with the remaining 1 tablespoon flour, and fold them into the batter.
Pour batter into the prepared bundt pan. Bake in the center of the oven until a wooden pick inserted in the center of the cake comes out just clean, 1 1/4 hours. I found it baked up a little more quickly, 55 minutes.
Let the cake cool in the pan over a cooling rack for about 10 minutes. Invert the cake into the cooling rack and let it completely.
No matter what berries you use or if you make some of the changes I did, this cake is awesome. It is wonderful served with a little whipped cream, a scoop of vanilla ice cream or just a sprinkle of icing sugar and a few fresh berries.