Bumbleberry Bundt Cake - cooking recipe

Ingredients

3/4 cup butter, room temperature (no subs)
1 2/3 cups sugar
3 large eggs, room temperature
2 tablespoons lemon zest
2 cups all-purpose flour
1 cup pastry flour
1 tablespoon baking powder (use a semi-heaping tablespoon!)
1 teaspoon salt
3/4 cup buttermilk, room temperature (just warm in the microwave for about 50-60 seconds)
2/3 cup frozen raspberries
2/3 cup frozen blueberries
2/3 cup frozen blackberrie
2 tablespoons all-purpose flour
GLAZE
1/3 cup fresh lemon juice
1/2 cup sugar

Preparation

Set oven to 350 degrees.
Grease and flour a 12-cup Bundt pan.
In a large bowl cream butter and sugar until fluffy (about 3 minutes).
Add in the vanilla and lemon zest; mix to combine.
Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
Add the flour mixture into the creamed mixture alternately with the buttermilk.
In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
Bake for about 60-70 minutes or until the cake tests done.
Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
Allow the cake to cool 20 minutes, then invert to a large serving plate.
Poke holes on top of the cake and then drizzle with syrup.
Allow to cool before slicing.