Red, White & Blueberry Bundt Cake
The latest addition to our summer retreat menu is this amazing cake. Not only is it delicious, it’s patriotic! The red from the raspberiess, the blue from the blueberries plus the dusting of white powdered sugar, make this the perfect addition to your July 4th festivities. And while Heather, our head chef, created this for Brunch, it’s also perfect as a dessert for your BBQ.
We get our blueberries from Ham Orchards and our organic raspberries from Costco. You could also use peaches for a different twist, also available at Ham’s.
Ham Orchards is located just outside of Terrell on Highway 80 and draws crowds with their fresh produce, to-die-for peach ice cream and peach smoked BBQ, including chicken, brisket and pork. It’s a nice drive from Dallas, but just a warning, they close mid-August.
- 1 c. butter room temperature
- 2 c. Raw Sugar
- 2 eggs
- 1 c. greek yogurt
- 1 tsp. vanilla
- 1 ¾ c. flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 c. fresh blueberries
- 1 c. fresh raspberries
- ½ c. brown sugar
- 1 tsp. cinnamon
- ½ c. chopped pecans
- Powdered Sugar for dusting
- Preheat oven to 350 degrees.
- Grease and flour Bundt pan.
- Cream butter and sugar together until light and fluffy. Add eggs 1 at a time, then gently stir in the yogurt and vanilla. Do not overmix.
- Whisk together the flour, baking powder and salt in a separate bowl. Toss blueberries in flour mixture to coat.
- Carefully fold dry ingredients into wet until just blended. Careful not to mash the berries. Spoon half the batter into the pan.
- In a small bowl mix together brown sugar, cinnamon and pecans. Sprinkle half of the pecan mixture over the batter.
- Spoon remaining batter then sprinkle the rest of the pecan mixture over the batter. Use a butter knife to swirl the sugar/pecan mixture into the cake.
- Bake for 50-60 minutes. Cool before turning out.
- Before serving, put a small bowl of berries in the middle of the cake, then dust with powdered sugar.