Bumbleberry Bundt Cake Recipes

BUMBLEBERRY BUNDT CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 12-cup Bundt pan.
• In a large bowl cream butter and sugar until fluffy (about 3 minutes).
• Add in the vanilla and lemon zest; mix to combine.
• Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
• In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
• Add the flour mixture into the creamed mixture alternately with the buttermilk.
• In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
• Bake for about 60-70 minutes or until the cake tests done.
• Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
• 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.
• Allow the cake to cool 20 minutes, then invert to a large serving plate.
• Poke holes on top of the cake and then drizzle with syrup.
• Allow to cool before slicing.

BUMBLEBERRY CAKE

Steps:

• In a large mixing bowl, combine cake mix, sugar, cream cheese, eggs, oil and water.
• Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes.
• Spread half of batter into a grease 13 x 9 cake pan.
• Sprinkle berries on top.
• Carefully spread remaining batter over berries.
• In a small bowl, combine brown sugar, flour and cinnamon.
• Cut in butter with pastry blender until mixture resembles coarse crumbs.
• Sprinkle over batter.
• Bake in 350 degree preheated oven for 55-60 minutes or till toothpick inserted near center comes out clean.
• Let cool in pan on wire rack for at least 30 minutes before cutting.
• Can serve warm or cool.

BUMBLE BERRY BABY BUNDT CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
• Combine the milk and the juice. Set aside.
• Sift together the flours, baking powder and salt. Set aside.
• In a medium bowl, cream together the butter and the sugar (2 to 3 minutes).
• Add the zest and vanilla extract and mix for another minute on medium speed.
• Add the egg and mix well on medium speed.
• Alternating the flour mixture and the milk/lemon mixture, add them to the batter beginning and ending with the flour mixture. Don't over mix the batter.
• Remove the bowl from the mixer. Combine your berries in a bowl and sprinkle on a few tablespoons of flour. Mix the berries with the flour. This will prevent the berries from sinking to the bottom of your cake.
• Gently fold the berries into the batter and then spoon the batter into the pan, filling each cup 3/4 full.
• Bake the cake for 48 minutes, rotating once halfway through. Test with a toothpick and cook longer if toothpick does not come out clean.
• Remove the pan from the oven and invert over cooling rack. Leave cakes in pan until pan is cool enough to touch (about 30 minutes). Gently press on back side of each cake cup to release cakes.
• Glaze as desired.