Blackberry bundt - Testing

https://tideandthyme.com/blackberry-yogurt-cake/

https://www.seriouseats.com/blackberry-sour-cream-bundt

1 - The yogurt/buttermilk alteration worked just fine. Once again though, the frozen blackberries caused for the cake to take nearly double the time to bake.

2 - This just takes so much longer than an hour to bake. And using a toothpick doesn't work to test its done-ness, the cake is too deep. I need a skewer.

2 3/4 cups (14.8oz/420g) plus 1 Tbsp.

2 tsps. baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 cup butter, room temperature

3/4 cup packed dark brown sugar

3/4 cup (210g) granulated sugar

4 large eggs (228g egg white?)

2 tsps. vanilla extract

2 Tbsps. lemon juice from one lemon

2 tsps. lemon zest from one lemon

8 oz. plain Greek yogurt

1/3 2/3 cup buttermilk

10 ounces fresh blackberries

1. Move oven rack to the center position and preheat oven to 350°F. Grease your bundt pan and set aside.
2. Set aside 1/4 cup (35g) flour. 
3. In a large bowl whisk together remaining flour, baking powder, cinnamon, baking soda, and salt. Set aside.
4. In the bowl of a stand mixer cream together butter and sugars until light and fluffy. 
5. Add the eggs, scrape down the sides and beat again. 
6. Add the vanilla, lemon juice, and zest, mixing until fully incorporated. 
7. Mix in the flour mixture. 
8. Fold in the blackberries and transfer the batter to the bundt pan.
9. Bake for 105 minutes (will take much longer with frozen fruit) or until the cake is golden brown, springy to the touch, and a skewer (to poke in deep) comes out clean. 
10. Cool in the pan for 15 minutes then invert onto a wire rack to cool completely.