Ingredients
- 5 eggs
- 1 2/3 cups sugar
- 1 1/4 cups unsalted butter diced and softened
- 2 Tbsp Kirsch or blackberry syrup
- 1 tsp baking powder
- 1/8 tsp salt
- 2 1/2 cups flour divided
- 1 1/2 cups raspberries
- 1 1/2 cups blueberries
- powdered sugar for garnish
Servings:
Instructions
- Combine the eggs and sugar in a large bowl; set aside.
- Beat the butter and the flavoring until fluffy using an electric mixer; add to egg mixture.
- Add baking powder, salt and all but Tbsp of the flour
- Beat until well blended without any lumps; set aside.
- Combine the berries and the remaining flour; toss to coat the berries.
- Gently fold the berries into the batter.
- Pour the batter into a greased and floured bundt pan.
- Bake at 325 degrees until a wooded toothpick inserted in the center comes out clean, about an hour.
- Let cool in the pan for 20-25 mins; turn out onto a wire rack to cool completely.
- Sprinkle top of the cake with powdered sugar.
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