Easy & Delicious Berry Bundt Cake Recipe | [Your Brand/Website]

Berry Bundt Cake

YIELD Makes 12 servings

A cup of fresh, delicious blueberries or raspberries supplies about one-third of your daily vitamin C requirements. This fantastic berry cake contains 4 cups of berries!

INGREDIENTS

2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 3/4 cup buttermilk 1/2 cup cholesterol-free egg substitute 1/4 cup vegetable oil 2 cups frozen unsweetened raspberries 2 cups frozen unsweetened blueberries

PREPARATION:

1. Preheat oven to 350°F. Spray 6-cup Bundt pan with nonstick cooking spray; set aside.
2. Combine flour, baking powder, baking soda and salt in large bowl. Combine sugar, buttermilk, egg substitute and oil in medium bowl. Add sugar mixture to flour mixture; stir just until moistened.
3. Fold in raspberries and blueberries. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Serve with fresh berries, if desired.

This recipe appears in: Cakes NUTRITIONAL INFORMATION: Serving Size: 1 slice cake (1/12 of total recipe) without additional fresh berries Fiber 2 g Carbohydrate 39 g Cholesterol 1 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 21 % Calories 215 Protein 4 g Sodium 262 mg DIETARY EXCHANGE: Fruit 1/2 Starch 2 Fat 1