Blackberry Bundt Cake

              I am afraid I have a problem.  Every time I find blackberries on sale, I can't resist them.  They are little nuggets of juicy sweetness and when I find them I try to think of something new that I can do with them. Then, somehow, I always end up pairing them with lemons because I think that is a marriage made in heaven.  I have given you recipes with those two ingredients  here, in Blackberry Lemon Bars and  here, in Blackberry Lemon Marmalade to name a couple. It has happened again, I found blackberries on sale and I was really in the mood for a special cake. I found a blackberry jam cake on Salt and Chocolate where she used preserves, but I wanted to use fresh berries. I adapted her recipe, using juice from the berries in the batter and the frosting, plus layering blackberries in the cake itself,  to give me the biggest berry flavor I could get and BOY did the blackberries shine in this recipe! 

        Do you see that pretty pink frosting?  There isn't any food coloring in it to get that pretty pink color. That is because of the juice from the blackberries.  It is so good you won't want to stop at one slice.

       I recently picked up a new  bundt pan and I decided it would be perfect for this cake.  Here is a similar shape and size that you can purchase if you don't have one. This one is only $9.39.  Click on the pictures below to see how I put the cake together, then click on the button for the full recipe.

This is a nice thick batter, kind of like a pound cake.

I put a layer of 1/3 of the batter in the greased and floured bundt pan, then I put a layer of the prepared blackberries.

Continue layering, You will end with the final third of the batter on top.

This is what the cake looks like when it comes out of the oven. Let it cool about 10 min before attempting to turn it out of the pan.

Run a knife around the edge of the cake carefully to loosen it. Then turn it over onto a platter and let gravity help you to gently slip it out of the pan. Do you see the blackberry layers?

Finally make the fluffy pink blackberry frosting and decorate with reserved blackberries.

Blackberry Bundt Cake

     This cake is dense like a pound cake but extremely moist and flavorful!  It is fun to get to those little bites of blackberry! I was surprised that when I added the blackberry liquid that the batter didn't turn pink or purple.  But, the pretty pink blackberry frosting is enough pink for this cake, I think. No problem there!  I hope you will enjoy it! 

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