she paints the kitchen red

Blackberry Butter Bundt Cake

I baked this for Mothers’ Day earlier in the month… knowing that my mum prefers unfrosted/unadorned cakes. It was moist and the blackberries added a nice pretty bluish-black swirl to the batter. It was the first time I used my new bundt tin and I love it! It just adds this whole rustic feel to it.

140 g butter, softened
3/4 cup caster sugar
3 eggs
1/2 tsp vanilla
200 g plain flour
1/4 tsp salt
2 tsp baking powder
1 can blackberries (you could use other fruit)

Preheat oven to 170 degrees celsius. Grease bundt tin. (You could probably use a 9″ square/round tin.)

Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Fold in blackberries.

Pour into greased tin and bake for about 45 minutes or top is golden brown. Stand for about 10 minutes, then remove to a wire rack to cool completely.