Having a summer bbq or dinner party?  This is my favorite cake to make when entertaining guests because it's super easy to make, looks beautiful and serves a lot of people.  Use your favorite berries including raspberries, blueberries, cranberries or blackberries.  The vibrant colors of the berries will make your cake pop.  And you know what they say, "we eat with our eyes!"  You can replace the berries with apples or crushed Oreo cookies for a totally different spin on the same recipe.  You can leave this cake covered on your counter for up to 3 days, store in the fridge for up to 1 week, and in the freezer for 6 months.  This cake will stay moist until every last crumb is eaten!  

Gluten Free Summer Berry Bundt Cake

1 cup vegetable or canola oil
2 cups granulated white sugar
4 eggs
¼ cup orange juice
1 tablespoon vanilla
3 cups Blends by Orly Paris or Sydney Blend
3 tsp baking powder
1 tsp salt

2 cups frozen (thawed) or fresh blueberries/raspberries
½ cup sugar

1) Heat: Preheat the oven to 350 F.  Coat a 9” bundt pan with oil or butter.

2) Mix:  In a separate bowl, mix berries and sugar together and let sit for 10 minutes. In the bowl of your stand mixer with the paddle attachment, mix together the oil and sugar.  Add eggs 1 at a time, and then the orange juice and vanilla, and mix together for 2 minutes.  In a separate bowl, mix together Blends by Orly Paris or Sydney Blend, baking powder and salt.  Add your dry mix into the bowl and mix together until all ingredients are incorporated and form a thick batter, about 3 minutes.

3) Bake: Spoon or pipe half of the batter into the prepared bunt pan.  Then add a middle layer of the berry mixture by spreading the berries over the batter evenly. Finally, coat the berry layer with the rest of the cake batter.  Bake the cake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean.