Bumbleberry Bundt Cake

• 3/4 cup butter, room temperature (no subs)
• 1 2/3 cups sugar
• 3 large eggs, room temperature
• 2 tablespoons lemon zest
• 2 cups all-purpose flour
• 1 cup pastry flour
• 1 tablespoon baking powder (use a semi-heaping tablespoon!)
• 1 teaspoon salt
• 3/4 cup buttermilk, room temperature (just warm in the microwave for about 50-60 seconds)
• 2/3 cup frozen raspberries
• 2/3 cup frozen blueberries
• 2/3 cup frozen blackberrie
• 2 tablespoons all-purpose flour
• GLAZE
• 1/3 cup fresh lemon juice
• 1/2 cup sugar

1. Set oven to 350 degrees.
2. Grease and flour a 12-cup Bundt pan.
3. In a large bowl cream butter and sugar until fluffy (about 3 minutes).
4. Add in the vanilla and lemon zest; mix to combine.
5. Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
6. In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
7. Add the flour mixture into the creamed mixture alternately with the buttermilk.
8. In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
9. Bake for about 60-70 minutes or until the cake tests done.
10. Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
11. 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.
12. Allow the cake to cool 20 minutes, then invert to a large serving plate.
13. Poke holes on top of the cake and then drizzle with syrup.
14. Allow to cool before slicing.

butter, sugar, eggs, lemon zest, flour, pastry flour, baking powder, salt, buttermilk, frozen raspberries, frozen blueberries, frozen blackberrie, flour, lemon juice, sugar

Taken from www.food.com/recipe/bumbleberry-bundt-cake-161942 (may not work)