Mixed Berry Bundt Cake
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
Cream the butter and the sugar in a stand mixer until light and fluffy
Add the eggs, one at a time, mixing after each egg until well combined
Scrape down the sides of the bowl as needed
Add in the vanilla extract and mix again
Add in the the baking powder and the salt and continue to mix
Gradually add in the flour and alternate adding in the buttermilk mixing on low speed until no flour or buttermilk remains
Preheat oven to 350 degrees Fahrenheit
Thoroughly grease the inside of a bundt pan and coat all sides with flour
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
Stir in ⅔ of the floured berries into the cake batter and mix gently by hand until just combined
Pour in ⅔ of the cake batter into the prepared bundt pan
Spoon the remaining ⅓ of berries over the top of the cake batter in the bundt pan
Pour the remaining ⅓ of the cake batter on top of the berries and spread evenly
Bake for 70 to 80 minutes or when a toothpick inserted in the middle of the cake comes out clean
Remove cake from oven and allow to cool
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
