Bursting with Berries Bundt Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1.5 cup blueberries 
• 1.3 cup butter unsalted diced softened
• 5  eggs 
• 2.5 cup flour all-purpose divided
• 10 servings garnish: powdered sugar 
• 1.5 cup raspberries 
• 2 tablespoons blackberry syrup 
• 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.