Honey Bumble Blackberry Bundt Cake

Honey Bumble Blackberry Bundt Cake

1 cup all-purpose flour

1 tsp. baking powder

½ tsp. salt

¼ tsp. ground cinnamon (optional)

¼ tsp. baking soda

1 cup unsalted butter softened 

½ cup packed light brown sugar 

⅓ cup honey plus more for garnish 

4 large eggs at room temperature

1 tsp. vanilla extract

1 ½ cups fresh blackberries

Preheat the oven to 325 degrees. 

Lightly grease a mini Bundt cake pan with baking spray. 

In a small bowl, whisk together the flour, baking powder, salt, and baking soda.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and honey on medium-high until light and fluffy, about 3 minutes. 

With the mixer on low, add the eggs, one at a time, beating well after each addition and stopping to scrape down the bowl as needed. Beat in the vanilla until just combined.

With the mixer on low, gradually add in the flour mixture, beating just until combined. 

Fold in the blackberries.

Pour the batter into the prepared pan, smoothing it into an even layer.

Bake for 40 minutes or until a wooden pick inserted in the center comes out clean. 

Let the cakes cool in the pan on a wire rack for 20 minutes. 

Carefully remove the cakes from the pan and serve warm drizzled with additional honey.