Servings: 12
Prep Time: 25 mins
Cook Time: 1 hour
Ready In: 1 hour 25 mins

Ingredients

1 cup flour
1 cup whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup canola oil
3/4 cup buttermilk
3 eggs
2 cups frozen unsweetened raspberries
2 cups frozen unsweetened blueberries

Directions

1. Combine sugar, oil, buttermilk and eggs and mix well.
2. Add dry ingredients and mix just until moistened.
3. Fold in raspberries and blueberries.
4. Pour batter into a sprayed bundt pan.
5. Bake at 350 degrees F for about 1 hour.
6. Optional: Glaze cake with 1 cup icing sugar thinned with 2 tbsp of water.

Per serving:

(Without glaze)
Calories 226
Carbohydrates 39 g
Protein 5 g
Fat 6 g
Dietary Fiber 3 g