That totally counts.
2 c. sugar
1 c. butter
1 c. buttermilk (I use regular milk and squeeze in the juice from one or two lemon wedges; stir and let sit a few minutes before using)
1 t. vanilla
4 3/4 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. fresh (or frozen) berries
1 1/2 c. powdered sugar, sifted
1 T. (plus more, as needed) milk
In large bowl, cream sugar and butter. Add eggs one at a time, beating well after each.
If you're using this substitute for buttermilk, measure out the milk now and squeeze in the lemon juice. Add vanilla and set aside.
In separate bowl, mix together flour, baking powder, soda, and salt. To the butter mixture, add some of the flour mixture, then some of the buttermilk, stirring well after each addition. Alternate adding the dry and liquid ingredients until all have been incorporated into the batter. Fold in the berries.
Spread in greased and floured 10-inch Bundt pan. Bake at 350 for 1 hour 15 minutes. Cool in pan 10 minutes, then remove from pan. Cool comletely. (I can never make myself wait, but diligent student that I am, I pass on the wisdom anyway.) Stir together powdered sugar and enough milk to make a drizzling consistency and drizzle over the cake. Delicious.
This recipe was clipped from a magazine; my guess is it was from Better Homes and Gardens.
Any berry picking going on in your neck of the woods?