Blackberry Bunt Cake Recipe

Name: Blackberry Bunt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 3/4 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter (or margarine); 2 cups sugar; 1 teaspoon vanilla; 4 eggs; 1 cup buttermilk; 2 cups unsweetened blackberries (fresh or frozen); powdered sugar

Servings: persons

4 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (or margarine)
2 cups sugar
1 teaspoon vanilla
4 eggs
1 cup buttermilk
2 cups unsweetened blackberries (fresh or frozen)
powdered sugar

1
Grease and lightly flour a 10 inches bunt pan.
2
Combine dry ingredients.
3
In a mixer beat butter for about 30 sec.
4
Add sugar and vanilla and beat until fluffy.
5
Add eggs 1 at a time, beating after each addition.
6
Add dry ingredients and buttermilk alternately to beaten mixture until combined.
7
Fold in blackberries.
8
Turn batter into prepared pan.
9
Bake at 350 for about 1 1/4 hours.
10
Sift powdered sugar on top when cake is cooled.

1867

kcal

Calories

103

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 3/4 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Blackberry Bunt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Bunt Cake

How did you like this recipe?

Frequently Asked Questions