Very Berry Streusel Bundt

As I think most of you know, I participate in a monthly bundt baking group, and every month we're challenged to use a different theme or ingredient by our group founders, Anuradha of Baker Street and Lora of Cake Duchess.  May's theme was berries and I knew immediately that I would use my two favorites - blueberries and strawberries.

Now that the weather is finally warming up, we're seeing some beautiful fruit at the market and I knew they would make a moist cake.  But I also wanted something a bit more special.  If you're a regular reader than you know that I love me some streusel.  But it's hard to get a good crumb topping on a bundt cake because bundts, essentially, bake upside down.  So, if I can't have the crumb on top, I'll just having it running through the cake.  The result was a very tender cake with sweet fruit in every bite and a tasty surprise when you bit into the streusel.  Brian definitely listed this as one of his favorites so far. Enjoy!


Ingredients
Cake:
2 Cups all purpose flour
1 Teaspoon salt
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Stick unsalted butter, at room temperature
1 Cup sugar
Zest of 2 lemons
2 Eggs
1 Teaspoon vanilla
1 Cup sour cream
1 Cup strawberries, hulled and quartered
1 Cup Blueberries

Streusel Topping:
1 Cup all purpose flour
1 stick unsalted butter, chilled and cut into 1" pieces
1/4 Cup light brown sugar
1/4 Cup sugar
Pinch of salt
Dash of cinnamon

Preheat the oven to 350 degrees and butter and flour a 12 cup bundt pan.  To make the streusel, mix together the flour, sugar, salt and cinnamon.  Cut in the butter with a pastry cutter or fork until clumps form.  Cover and refrigerate while you prepare the batter.

In a bowl, combine the flour, baking powder, baking soda and salt.  In a separate bowl, beat together the butter, sugar, eggs and vanilla.  When that has been creamed, add in the sour cream and lemon zest and beat until combined.  Working in batches, add in the flour mixture until everything is combined.  Gently fold in the berries.

To assemble the cake, pour half the batter into the pan, spoon in the streusel and finish with the remaining batter.  Bake for 55 - 60 minutes or until a cake tester comes out clean.  Allow the cake to cool thoroughly before turning it out of the pan and dust the top with powdered sugar.  Makes approximately 10 servings.

Want to join us and be part of Bundt-a-Month?
- Use berries to bake us a bundt for May and post it before May 31, 2013
- Use the #BundtAMonth hashtag in your title
- Add your entry to the linky tool below
- Link back to our announcement posts
- Follow Bundt-a-Month on Facebook at http://www.facebook.com/BundtaMonth where we feature all our gorgeous bundt cakes.  Or head over to - our Pinterest board at https://pinterest.com/bakerstreet/bundtamonth/ for inspiration.
- Link to BundtaMonth on Facebook at http://www.facebook.com/BundtaMonth
- Link to BundtaMonth on Pinterest at https://pinterest.com/bakerstreet/bundtamonth/

Please visit the other participating bloggers to see their amazing berry bundt creations:

• Blueberry Banana Bundt by Veronica at My Catholic Kitchen
• Blueberry Buttermilk Cake by Lora at Cake Duchess
• Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
• Blueberry Cream Cheese Bundt Cake by Anuradha at Baker Street
• Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
• Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
• Lemon Berry Bundt by Holly at A Baker’s House
• Lemon Raspberry Bundlets by Kate at Food Babbles
• Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
• Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
• Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
• Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
• Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
• Strawberry Sweetheart by Kim at Ninja Baking
• Very Berry Streusel Bundt by Anita at Hungry Couple