In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1 1/2 cups unsalted butter until light and fluffy. Cream with sugar until well blended. Add each egg, one at a time, until blended.
Add Canada Dry® Blackberry Ginger Ale, mixing slowly until combined.
In a separate bowl, sift together flour, baking powder and salt.
Add flour mixture 1 cup at a time, mixing well between each addition, scraping down the sides as needed.
Place the last two tablespoons of unsalted butter into your bundt pan and place in the oven to melt. Remove and using a pastry or basting brush, cover the interior of your pan, then add blackberry cake batter. Sprinkle 2 cups blackberries on the top, pressing the berries lightly into the cake batter. Tap several times on the countertop to ensure all the nooks and crannies are filled.
Place cake in oven, reducing temperature to 325. Bake for 1 hour 20 minutes, or until it passes the toothpick test.
Allow to cool for 5-10 minutes before inverting onto a cooling rack to complete cooling.
When you are ready to serve, mash 8-10 blackberries in a small bowl, add Canada Dry® Blackberry Ginger Ale and powdered sugar, stirring until it is a thick, put pourable consistency.
Drizzle over cake, placing the remaining blackberries in the center of the cake so when you slice in, they come tumbling out.
If you've tried this recipe, come back and let us know how it was!
If you can't find Blackberry Ginger Ale, you can use regular Ginger Ale.