Bursting with Berries Bundt Cake

GooseberryPatch's picture

Aug. 04, 2011

Brimming with fresh berries, this slightly sweet, dense cake is the perfect summer time dessert and a favorite for picnics, Sunday morning breakfast, or anytime get-togethers. We also share a tip to keep the berries from sinking to the bottom of the pan!


Eggs 5 Medium
Sugar 1 2/3 Cup (26.67 tbs)
Unsalted butter 1 1/4 Cup (20 tbs) , diced and softened
Kirsch liqueur/Blackberry syrup 2 Tablespoon
Baking powder 1 Teaspoon
Salt 1/8 Teaspoon
All purpose flour
Raspberries 1 1/2 Cup (24 tbs)
Blueberries/Blackberries 1 1/2 Cup (24 tbs)
For garnish
Powdered sugar 1 Teaspoon



1. Preheat the oven to 325 F.

2. In a large bowl, place together eggs and sugar, mix well and set aside.

3. Using an electric mixer, beat butter and liqueur or syrup until fluffy.


4. Add butter mixture to egg mixture along with baking powder, salt and all except 2 tablespoons flour.

5. Beat the egg butter mixture until well-blended and no lumps remain; set aside.

6. In a small bowl, place together berries and remaining flour; toss well to coat the berries.

7. Gently fold berries into batter.

8. In a greased and floured Bundt pan pour the batter and bake for about 1 hour until a toothpick inserted comes out clean.


9. Remove from oven and allow to cool in the pan for 20 to 25 minutes.

10. Turn out onto a wire rack and leave to cool completely.

11. Sprinkle top of cake with powdered sugar.


12. Cut the cake and serve as desired.


Coating the berries with flour prevents them from sinking in the batter.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 872Calories from Fat 397

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 164 mg6.83%

Total Carbohydrates 107 g35.7%

Dietary Fiber 4 g16%

Sugars 62 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet