Blackberry and Vanilla Bundt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g blackberries
- 350 g flour
- 1 teaspoon Baking powder
- 1 vanilla pod (s)
- 250 g butter, soft
- a bit salt
- 230 grams sugar
- 5 egg (s), (size M)
- 120 ml milk
- 100 g powdered suar
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Sort the blackberries. Grease a bundt pan thoroughly.
- Mix the flour and baking powder. Cut the vanilla pod lengthways and scrape out the pulp. Put the butter, a pinch of salt, sugar and the vanilla pulp in a bowl and beat until frothy for at least 5 minutes. Stir in eggs one at a time for 1/2 minute. Add flour and milk alternately and stir in quickly.
- Alternately fill the batter with the blackberries in the baking pan. Bake in the hot oven at 175 ° (convection 160 °) on the grid in the lower third of the oven for about 50 minutes.
- Let the cake cool for 10 minutes in the tin, then turn it out onto a wire rack.
- Mix the powdered sugar and lemon juice to a smooth glaze and spread over the cake.
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