Bursting with Berries Bundt Cake

Vegetarian
Health score
2%
Bursting with Berries Bundt Cake
45 min.
10
528kcal

Suggestions


Indulge your senses with our Bursting with Berries Bundt Cake, a delightful treat perfect for any occasion! This vegetarian cake is not only visually stunning with its vibrant array of fresh berries, but it also brings a burst of flavor in every bite. With a fluffy texture and just the right amount of sweetness, it's a surefire way to impress your guests or to enjoy a special family dessert.

Within just 45 minutes, you can create a centerpiece that will leave everyone asking for seconds. The combination of blueberries, raspberries, and blackberries creates a symphony of flavors, while the addition of kirsch liqueur or blackberry syrup elevates it to gourmet status. As you bake, the inviting aroma of butter and berries wafts through your kitchen, promising a delightful experience both for the baker and the lucky tasters.

Whether you're hosting a brunch, celebrating a birthday, or simply treating yourself, this cake perfectly fits as a side dish that can stand out on any dessert table. Serve it dusted with a light sprinkle of powdered sugar, and watch its charm captivate everyone around! Easy to make and even easier to devour, our Bursting with Berries Bundt Cake is sure to become a beloved recipe in your collection.

Ingredients

  • teaspoon double-acting baking powder 
  • 1.5 cup blackberries 
  • 1.3 cup butter unsalted diced softened
  •  eggs 
  • 2.5 cup flour all-purpose divided
  • 10 servings powdered sugar 
  • 1.5 cup raspberries 
  • tablespoons blackberries 
  • 0.1 teaspoon salt 
  • 1.7 cups sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • kugelhopf pan

Directions

  1. Combine eggs and sugar in a large bowl; set aside.
  2. Beat butter and liqueur or syrup until fluffy using an electric mixer; add to egg mixture.
  3. Add baking powder, salt and all except 2 tablespoons flour. Beat until well-blended and no lumps remain; set aside.
  4. Combine berries and remaining flour; toss to coat berries. Gently fold berries into batter.
  5. Pour into a greased and floured Bundt pan.
  6. Bake at 325 degrees until a wooden pick inserted into center comes out clean, about one hour.
  7. Remove from oven and let cool in the pan for 20 to 25 minutes; turn out onto a wire rack to cool completely.
  8. Sprinkle top of cake with powdered sugar.

Nutrition Facts

Calories528kcal
Protein5.05%
Fat43.07%
Carbs51.88%

Properties

Glycemic Index
31.31
Glycemic Load
41.14
Inflammation Score
-6
Nutrition Score
10.589130422343%

Flavonoids

Cyanidin
32.78mg
Petunidin
0.06mg
Delphinidin
0.24mg
Malvidin
0.02mg
Pelargonidin
0.29mg
Peonidin
0.07mg
Catechin
9.34mg
Epigallocatechin
0.11mg
Epicatechin
1.78mg
Epigallocatechin 3-gallate
0.26mg
Kaempferol
0.08mg
Myricetin
0.16mg
Quercetin
1.07mg

Nutrients percent of daily need

Calories:528.24kcal
26.41%
Fat:25.76g
39.63%
Saturated Fat:15.32g
95.75%
Carbohydrates:69.82g
23.27%
Net Carbohydrates:66.5g
24.18%
Sugar:43.27g
48.07%
Cholesterol:142.85mg
47.62%
Sodium:107.37mg
4.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.8g
13.6%
Selenium:18.01µg
25.74%
Manganese:0.5mg
25.07%
Folate:78.3µg
19.57%
Vitamin B1:0.27mg
17.75%
Vitamin A:886.38IU
17.73%
Vitamin B2:0.29mg
16.8%
Fiber:3.32g
13.26%
Iron:2.18mg
12.13%
Vitamin C:9.87mg
11.97%
Vitamin B3:2.14mg
10.7%
Phosphorus:103.51mg
10.35%
Vitamin E:1.35mg
9.01%
Vitamin K:8.41µg
8.01%
Vitamin B5:0.63mg
6.32%
Copper:0.13mg
6.25%
Calcium:59.37mg
5.94%
Vitamin D:0.87µg
5.77%
Zinc:0.74mg
4.92%
Magnesium:19.06mg
4.77%
Vitamin B12:0.24µg
4.07%
Potassium:138.48mg
3.96%
Vitamin B6:0.07mg
3.46%
Source:My Recipes