The berry bundt cake is perfect to start the day, soft and fragrant it will be appreciated by both adults and children. The bundt cake is the quintessential breakfast cake, and in this case, I made it topped with fresh berries, which with their tart flavor perfectly contrast the delicate taste of the cake. If you like blackberries, blueberries, currants, and raspberries, this bundt cake will delight your palate. For the best result, I recommend using fresh, preferably organic, berries that will give fragrance and flavor to the cake.
For more recipes, check out the collection Bundt Cake – Breakfast Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 2 3/4 cups Flour
- 3 small eggs (about 3.5 oz)
- 3/4 cup Raw cane sugar
- 8.8 oz Mascarpone
- 1/4 cup Milk
- 1 packet Baking powder for desserts
- 5.3 oz Berries
- to taste Powdered sugar
Tools
- Bundt cake pan
Preparation
To make the Berry and Mascarpone Bundt Cake, break the eggs and pour them into a large bowl. Add the raw cane sugar and start whisking with an electric mixer until you get a frothy mixture.
Then add the milk, continuing to mix with the beaters, once it has been incorporated, add the mascarpone. Blend everything until you get a creamy mixture.
Sift the flour with the baking powder, and pour a few spoonfuls of flour at a time into the liquid mixture; mix with a spatula with a movement from the bottom upwards, to avoid deflating the mixture.
If the mixture is too thick, add a little more milk. Mix well until you get a homogeneous mixture.
In a small bowl, mix the berries with a teaspoon of powdered sugar: I do this to prevent the berries from sinking during baking.
Pour the mixture into a greased and floured mold, then pour the berries over the surface. Bake in a preheated oven at 356°F for 30/40 minutes, do the toothpick test. Let cool and serve with a dusting of powdered sugar (if desired). Enjoy!
For those with the Versilia oven. Cover the oven with the lid and place it on low heat, positioning it over the flame diffuser. Cook over high heat for 5 minutes, then lower the flame to the minimum and cook for 45 minutes, do the toothpick test.
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