Blackberry Buttermilk Bundt with Orange Glaze

2 sticks unsalted butter, softened, plus 2 tablespoons for greasing 2#8532; cups all-purpose flour 1 tablespoon baking powder #189; teaspoon salt #189; teaspoon baking soda 1#190; cups granulated sugar 4 large eggs, room temperature 2 teaspoons vanilla extract #189; cup buttermilk 2 pints blackberries Glaze #189; cup freshly squeezed orange juice #189; cup powdered sugar Heat the oven to 350 degrees. Use 2 tablespoons of the butter to coat a 2-quart nonstick bundt pan, then spray lightly with cooking spray. In a small bowl, whisk together the flour, baking powder, salt and baking soda. In a large bowl, use an electric mixer to cream the remaining 2 sticks of butter and the granulated sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until well incorporated. Beat in the vanilla. Reduce the mixer speed to low and mix in half of the flour mixture. Mix in the buttermilk, then the remaining flour mixture. Using a wooden spoon, gently fold in the blackberries. Pour the batter into the prepared pan and bake until a toothpick inserted at the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes. While the cake cools, in a small saucepan over low, combine the orange juice and powdered sugar in a small saucepan and simmer until the sugar is dissolved. Invert the cake onto a plate. With a skewer or small knife, poke deep holes in the surface of the cake. Pour half of the orange glaze over the cake, letting it seep into the holes. Let the cake cool for another 20 minutes. Pour the remaining glaze over the cake and allow to set for 10 minutes. Serves eight to 10. "The Perfect Finish" by Bill Yosses and Melissa Clark (2010 Norton)False20001333Blackberry buttermilk Bundt with orange glaze is one of the tempting recipes from the new book by White House pastry chef Bill Yosses, "The Perfect Finish."Associated PressFalse