This delicious, fluffy, and moist Berry Bundt Cake contains various fresh berries and is infused with refreshing lemon zest.
This Berry Bundt Cake is loaded with delicious flavours from three different berries. This cake makes a perfect afternoon snack or breakfast item!
About This Recipe
- This Berry Bundt Cake contains three summer berries: blue, raspberry, and strawberry!
- These fresh fruits' flavours and sourness make this cake exceptionally flavourful.
- The ingredients are simple and basic, which we normally use in a cake recipe.
- This recipe calls for lemon zest and juice. The aroma of the lemon adds to the Berry Bundt Cake flavour.
- One ingredient I would like to point out is buttermilk which plays a big role in the airy and fluffy cake texture.
- We use three cups of berries, one cup of each berry!
- Ensure to use at least a 10-cup Bundt Cake Pan to have room for the batter to rise.
- Finish the cake with a silky lemon glaze to make it more tasty and pretty.
How To Make The Berry Bundt Cake
Cake;
- Sift all dry ingredients in one bowl and set aside.
- Massage the sugar and the lemon zest with your fingertips to release the aroma and oil from the lemon zest.
- Beat the butter and the sugar for at least three minutes. Scrape the bowl as necessary. This step is important and contributes to the fluffy texture.
- Add the eggs one at a time and mix after each one.
- Add the lemon juice and vanilla extract and mix well.
- Add ⅓ of the flour to the mixture and fold it into the batter using a spatula.
- Add half of the buttermilk and mix, then add half of the remaining flour followed by buttermilk. Finish this step by adding the remaining flour.
- Toss the berries in two tablespoon flour and ensure all the berries are coated with flour.
- Fold the berries into the batter and gently mix.
- The batter will be thick, and it's okay. Spoon the batter into the greased pan, and bake it.
- Let it cool down completely before glazing.
Glaze;
- Melt the butter and let it cool down.
- Mix in the powdered sugar, vanilla extract, lemon juice and milk.
- The mixture should not be too runny, or stiff, and just enough to spread over the cool cake.
See more Bundt Cake Recipes here;
📖 Recipe
Berry Bundt Cake
This delicious, fluffy, and moist Berry Bundt Cake contains various fresh berries and is infused with refreshing lemon zest.
Ingredients
- 2½ cups All-purpose flour, Spooned and levelled
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1¾ cups Sugar
- 1 tablespoon Lemon zest
- 1 cup Butter, Room temperature
- 3 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 1 tablespoon Lemon zest
- ¾ cup Buttermilk, Room temperature
- 3 cups Mixed berries
- 2 tablespoon Flour, For tossing
For The Glaze
- 1 tablespoon Butter, Melted and cooled
- 2 cups Powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon Lemon juice
Instructions
How To Make The Bundt Cake
- Preheat the oven to 350℉. Grease and flour a 10-cup Bundt cake pan and set it aside.
- Sift all dry ingredients in one bowl and set aside.2½ cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Salt
- Massage the sugar and the lemon zest with your fingertips to release the aroma and oil from the lemon zest. Beat the butter and the sugar for at least three minutes. Scrape the bowl as necessary. This step is important and contributes to the fluffy texture.1¾ cups Sugar, 1 tablespoon Lemon zest, 1 cup Butter
- Add the eggs one at a time and mix after each one.3 Eggs
- Add the lemon juice and vanilla extract and mix well.1 tablespoon Vanilla extract, 1 tablespoon Lemon zest
- Add ⅓ of the flour to the mixture and fold it into the batter using a spatula. Add half of the buttermilk and mix, then add half of the remaining flour followed by buttermilk. Finish this step by adding the remaining flour.¾ cup Buttermilk
- Toss the berries in two tablespoon flour and ensure all the berries are coated with flour.3 cups Mixed berries, 2 tablespoon Flour
How To Make The Glaze
- Melt the butter and let it cool down.1 tablespoon Butter
- Mix in the powdered sugar, vanilla extract, lemon juice and milk. The mixture should not be too runny or stiff and just enough to spread over the cool cake. If it is too stiff, add ½ tablespoon milk, if it is too runny, add 1 tablespoon powdered sugar.2 cups Powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon Lemon juice
Nutrition
Calories: 4865kcalCarbohydrates: 922gProtein: 60gFat: 221gSaturated Fat: 132gPolyunsaturated Fat: 13gMonounsaturated Fat: 58gTrans Fat: 8gCholesterol: 1029mgSodium: 3954mgPotassium: 1145mgFiber: 23gSugar: 402gVitamin A: 7253IUVitamin C: 30mgCalcium: 919mgIron: 20mg
Tried this recipe?Let us know how it was!
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