1/2 cup butter
What You Will Need
12 ounces blackberries (I used frozen)
1/4 cup water (If using frozen blackberries then only use half of the water)
3 Tbs sugar
Preheat oven to 350*
Grease and flour bundt pan and set aside.
Cream together the butter and sugar until well combined and fluffy. Add eggs and milk and mix. Whisk together all of the dry ingredients and slowly add into the wet batter until smooth. Gently mix in pomelo zest and diced segments. Pour into bundt and bake for 40 minutes. Allow to cool before popping out of the bundt pan.
To make the blackberry sauce, puree the berries with water and sugar. Press through a fine sieve to remove the seeds and chill. Sauce will thicken as it chills.