Ingredients

• 2 ½ cups flour

• 2 sticks (1 cup) softened butter

• 2 cups sugar

• 3 eggs

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• ¾ cup buttermilk

• 4 cups fresh or frozen berries (I used 3 cups blueberries and 1 cup raspberries) plus 2 tablespoons flour**

Steps

1. Cream the butter and the sugar in a stand mixer until light and fluffy

2. Add the eggs, one at a time, mixing after each egg until well combined

   1. Scrape down the sides of the bowl as needed

3. Add in the vanilla extract and mix again

4. Add in the the baking powder and the salt and continue to mix

5. Gradually add in the flour and alternate adding in the buttermilk mixing on low speed until no flour or buttermilk remains

6. Preheat oven to 350 degrees Fahrenheit

7. Thoroughly grease the inside of a bundt pan and coat all sides with flour

8. Measure 4 cups of berries in a separate bowl and stir to coat them with 2 tablespoons of flour **Coating the berries in flour is an important step as it helps prevent the berries from sinking to the bottom of the cake

9. Stir in ⅔ of the floured berries into the cake batter and mix gently by hand until just combined

10. Pour in ⅔ of the cake batter into the prepared bundt pan

11. Spoon the remaining ⅓ of berries over the top of the cake batter in the bundt pan

12. Pour the remaining ⅓ of the cake batter on top of the berries and spread evenly

13. Bake for 70 to 80 minutes or when a toothpick inserted in the middle of the cake comes out clean

14. Remove cake from oven and allow to cool

15. Place a large plate on top of the bundt cake and invert the bundt pan while holding the plate to release the cake. You may need to tap the bottom of the bundt pan to release the cake

Click here for printer friendly version