Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperaure
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons baking powder
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 cup milk room temperature
- 1 teaspoon lemon zest optional
- 1 teaspoon lemon juice optional
- 2 cups whole blackberries fresh or frozen
- powdered sugar for topping optional
Directions
Preheat your oven to 350 degrees with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or by using a non-stick cooking spray with flour added.
Cream the butter and sugar together on medium high for 3-5 minutes until light and fluffy. add the eggs, one at a time, mixing on medium.
In a separate bowl, combine the dry ingredients (the flour, salt, and baking powder). Add the dry ingredients to the butter mixture on low speed, 1/3 at a time, alternating with the milk. Finally, stir in the blackberries (and lemon juice and zest, if using) by hand. Transfer batter into prepared pan.
Bake 45-65 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow to cool in the pan for fifteen minutes, then carefully turn out onto a cooling rack. Allow to cool for 1 hour before topping with powdered sugar.
Serve plain or with whipped cream and fresh berries. Cake will keep well, tightly wrapped, for up to 4 days.
Category:Blackberry Recipes
Category:Bundt cake Recipes
Category:Butter Recipes
Category:White Sugar Recipes
Category:Egg Recipes
Category:Red chile powder Recipes
Category:Wheat flour Recipes
Category:Kosher salt Recipes
Category:Milk and cream Recipes
Category:Lemon zest Recipes
Category:Lemon juice Recipes
Category:Powdered Sugar Recipes