Berry Bundt Cake

Berry Bundt Cake

Berry Bundt Cake

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!


Makes 12 servings


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


  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.

Nutritional Information

Serving Size: 1 slice cake (1/12 of total recipe) without additional fresh berries
Calories 215
Calories from Fat 21 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 1 mg
Carbohydrate 39 g
Fiber 2 g
Protein 4 g
Sodium 262 mg

Dietary Exchange

Starch 2
Fruit 1/2
Fat 1

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