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

Cake batter:
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
1 egg
2 teaspoons vanilla paste or extract
zest of one organic lemon
1 cup (240 ml) milk
2 cups (about 275 g) fresh blackberries

Glaze:
120 g (1 cup) powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1. Grease and flour a 10-12 cup gugelhopf / Bundt pan.
2. In a large bowl, whisk together dry ingredients: flour, baking powder, salt, and baking soda. Set aside.
3. Separately, in another large bowl, mix together the following wet ingredients until well blended: canola oil, sugar, egg and yogurt, vanilla and lemon zest.
4. In 2 additions, add the dry ingredients to the wet ingredients, alternating with the milk, and mixing together just until incorporated.
5. Gently fold the blackberries into the batter until evenly distributed. Pour the batter into the prepared pan.
6. 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.
7. 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.

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