Meet Berrie. He's spunky, inquisitive, adventurous, incredibly smart, a little grumpy, a bit spoiled and definitely adorable.
He enjoys mirrors, seed balls, messy baths, nomming on computer keys, hanging out on noggins and chirping at cats. He's a cute little lovebird we recently had the pleasure of bird-sitting.
Berrie was named after the colourful fruit that his feathers resemble. His soft face looks like it was dunked in a bowl of white raspberries or pineberries. His tail feathers are splashed with blueberry and his wingtips with blackberry.
I just want to eat him up!
But that would be weird and wrong...
...So I made these Berry Baby Bundts instead inspired by his yummy name.
Source: Adapted from my family recipe.
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 full lemon
1/2 cup milk
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
1/2 cup strawberries, hulled and chopped
1/2 cup raspberries
1/2 cup blueberries
Note: You can experiment with whatever kind of berries you like. Currents, blackberries, pineberries, cranberries, gooseberries, etc. Just choose a few favourites and have fun!
In a large bowl with an electric mixer cream together the butter and sugar then blend in the eggs, lemon zest and milk. In a small bowl combine the flour, baking powder and salt then add it to the lemon mixture and mix it until it's smooth. Make sure to scrape off any little bits of zest that stick to the beaters and reintroduce them to the mixture. Lastly, fold in the berries briefly and carefully making sure not to burst any.
Fill a large pastry bag without a tip with the batter and pipe it into the prepared mini bundt cake forms until each is filled about 3/4 of the way. Bake them for 15 - 20 minutes or until a toothpick inserted into the middle comes out clean and the tops are a light golden brown. Turn them out onto a cooling rack and enjoy!