Blackberry Bundt Cake
Prep Time: 30 minutes Servings Size: 1 cake
1 cup white sugar
½ cup butter
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk
½ or 1 cup blackberries
1) Preheat oven to 350. Now grease and flour the Bundt pan before you forget.
2) Start mixing in a medium bowl or large bowl, don’t try a small bowl, you’ll end up with a mass on the floor. Cream together the sugar and butter. Beat in eggs one at a time. I don’t know why, just do it. Stir in vanilla adding the flour and baking powder and mix well, then stir in the milk until the batter is smooth as a baby’s a–, adding in the blackberries last. Stir lightly, then pour into Bundt pan.
3) Bake for 50 minutes depending on how old your stove is, mine, old. Very old. Yours maybe not so much, but it may take a little longer due to the juices from the berries. Not much longer. Just check it after 50 minutes. Cake is done when it spring back to the touch or your fat little fingers don’t go through it. Enjoy…