Closing the political divide 1 cookie at a time

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4 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup buttermilk

2 pints blackberries

For the glaze:

1/2 cup freshly squeezed orange juice

1/2 cup powdered sugar

Heat the oven to 350 F.

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 Bundt pan. Bake until a toothpick inserted at the center comes out clean, about 1 hour.

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