1 1/2 cups all-purpose flour, divided

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup fresh berries

6 tablespoons butter, softened to room temperature

1/2 cup sugar

1/4 cup light brown sugar

1 large egg

1 teaspoon vanilla

3/4 cup buttermilk

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Preheat oven to 350°F (175°C) and lightly grease mini bundt pans.
In a medium bowl, whisk together 1 cup flour, baking soda, salt, and cinnamon.
Toss the fresh berries with the remaining 1/2 cup flour in a separate bowl.
In a large bowl, cream the softened butter, sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla until well combined.
Add the dry ingredients alternately with the buttermilk, mixing just until blended.
Gently fold in the floured berries.
Spoon the batter into prepared pans, filling each about two-thirds full.
Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

Use frozen berries if fresh aren’t available, but do not thaw before adding.

Grease and flour pans well to prevent sticking.

Add a glaze, cream cheese frosting, or drizzle of chocolate for extra sweetness.

Can be baked as one large bundt cake (increase baking time to 40–45 minutes).

Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 2 months.