Here’s an easy recipe for a Wild Blackberry Bundt that’s one of my favorite cakes. In Switzerland, a fluted cake with a hole in its center goes by the name of gugelhopf (or gugelhupf).
When in season, I make this cake with mûres savuages (wild blackberries) that I find in the forest above the city of Neuchâtel.
My version of this cake was inspired by a recipe I found years ago from bonappetit.com. I love the taste of the tart wild blackberries in this sweet moist cake. After it comes out of the oven and has slightly cooled, I glaze it with a simple mixture of freshly-squeezed lemon juice and powdered sugar.
Wild Blackberry Bundt Cake / Gugelhopf
2 1/3 cups (325 g) white / all-purpose flour
1 1/2 teaspoons (5 g) baking powder
3/4 teaspoon (4.5 g) salt
1/2 teaspoon (about 2.5 g) baking soda
3/4 cup (155 g) canola or vegetable oil
1 1/3 cups (275 g) sugar
1/2 cup (120 g) plain yogurt
2 teaspoons vanilla paste or extract
zest of one organic lemon
1 cup (240 ml) milk
2 cups (about 275 g) fresh blackberries
120 g (1 cup) powdered sugar
3-4 tablespoons freshly squeezed lemon juice
- Grease and flour a 10-12 cup gugelhopf / Bundt pan.
- In a large bowl, whisk together dry ingredients: flour, baking powder, salt, and baking soda. Set aside.
- Separately, in another large bowl, mix together the following wet ingredients until well blended: canola oil, sugar, egg and yogurt, vanilla and lemon zest.
- In 2 additions, add the dry ingredients to the wet ingredients, alternating with the milk, and mixing together just until incorporated.
- Gently fold the blackberries into the batter until evenly distributed. Pour the batter into the prepared pan.
- Bake at 180°C / 350°F for about 50-55 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 10 minutes in the pan. Then, invert the cake onto rack and cool completely.
- Dust the cake with powdered sugar or make a glaze by whisking together the powdered sugar with the lemon juice. Brush the glaze over the cake, while it’s still a little warm, until it’s completely coated.
Categories: Dessert, fruit, lemon, Recipe, Recipes, Swiss, Swiss food, Switzerland
Could the blackberries be substituted with blueberries? Blackberries are not too plentiful in canada where I live but we do have so many blueberries.
Good question. Yes! I think blueberries would be an excellent substitute. If you try it, please let me know how it turns out! 🙂 Many thanks, and best wishes.
Thank you for the quick answer. Might try it over the long weekend and let you know.