Ah, life in Edmonton. When else would you get a boatload of snow the first official day of spring? We had lovely weather the entire week before, but of course, Mother Nature loves to give Canadians a hard time.
So what else is a girl to do but bake? You guys, I seriously had this bundt cake in the oven before 9 am. Apparently I should get up at 6 am every morning and have Mike take the kids to school. I was up, writing, baking and had this baby in the oven by 8:55.
Whew. It hurt being that productive. I need a vacation.
This blackberry coconut bundt was in no way, shape or form what I was going to make that morning. I had picked up a pint of blueberries in hopes of making a nice loaf or muffins for the kids to enjoy for after piano lessons.
Old Mother Magpie goes to the
cupboard fridge to bake her poor children a muffin…and there ain’t any blueberries. Oh, they got their blueberries, the night before for bedtime snack from the husband.
Apparently I need to start writing my name on my food like an office refrigerator.
So I was left with one scrungy lemon, two scrungier limes and a pint of beautiful blackberries that somehow my ravenous children had missed.
Blackberry bundt cake it was. (Don’t worry, I’ll be using those scrungy limes somehow…soon…)
So you want to know the secret to baking large berries into a cake? See the above picture. Take half your batter and place it in the floured/greased bundt pan. Then take a large half of the berries and place them on top, slightly pushing some of them into the batter. Top with the remainder of the batter and push in the remaining blackberries.
Thus you get a perfectly berried cake, like below.
This is one seriously tasty cake. The sour cream makes it so moist and let me tell you, what a nice dessert it made after supper on a snowy day. Add a cup of tea to it, a fireplace and boom. Perfect evening snack. Sigh. I just mentioned the word fireplace. In late March. Oh… Canada.
However, Happy Spring my loves! We made it! Not that it means anything when you live in Edmonton, it actually means we are going to get more wet snow that makes our morning commute harder. Oh joy!
Oh well, when life gives you snow, bake a bundt.
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Blackberry Coconut Bundt Cake
- Prep Time
- 10 minutes
- Cook Time
- 55 minutes
- Karlynn Johnston
- 1 1/2 cups white sugar
- 1 cup butter
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon baking powder
- 1/2 tsp salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup of Sour Cream
- 1 cup sweetened flaked coconut
- 1 pint of blackberries washed and dried
- Kick the tires and light the fires and preheat your oven to 350 degrees.Grease and flour a 10-inch bundt pan and set aside.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- Cream together the butter and sugar mixture until light and fluffy with a stand mixer, using the paddle attachment. Add in the vanilla, mixing in completely.Add the eggs one at a time to the sugar mixture, beating well after each addition.
- Add the flour mixture and sour cream alternately and beat until well mixed.
- Mix in the coconut completely.Spread half of the batter into your prepared bundt pan then place a large half of the pint of blackberries on top.
- Press slightly into the batter.Cover with the rest of the batter then press the remaining blackberries into the top of the batter.
- Bake in a preheated oven for 55 minutes to an hour, or until a cake tester inserted in the middle of the cake comes out clean.
- Cool for 5 minutes then turn onto a wire baking rack to cool completely.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.