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.

3 - I learned something! In the previous attempts, I did not use the Bundt pan appropriately. I have a silicone one that is too soft and I find putting it directly on the grill in the oven leaves marks on the bottom, so I put it on a baking sheet to make it easier to take out. What I learned is that the chimney in the Bundt pan has a purpose: to allow heat the move through the middle of the cake, which I was preventing from happening by blocking it with the cookie sheet. I used a metal Bundt pan and put it all by itself in the oven and the cake came out brilliantly.

2 3/4 cups (14.8 14.1oz/420g 400) 

2 tsps. baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 cup butter, room temperature (8oz/225gr)

3/4 cup packed dark brown sugar (140g)

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

2/3 cup yogurt 8 oz. plain Greek yogurt 1/3 (increased to 2/3 cup buttermilk delete the Greek yogurt)

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 (when I use a flat bottomed pan I'll cut out a piece of parchment paper to make it easier to come out).
2. In a large bowl whisk together flour, baking powder, cinnamon, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer cream together butter and sugars until light and fluffy. 
4. Add the eggs, scrape down the sides and beat again. 
5. Add the vanilla, lemon juice, zest, and yogurt, mixing until fully incorporated. 
6. Mix in the flour mixture. 
7. Fold in the blackberries and transfer the batter to the Bundt pan.
8. Bake for 90 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. 
9. Cool in the pan for 15 minutes then invert onto a wire rack to cool completely.