Fresh summer berries, oh how I love thee.
Seriously, those beautiful little jewels are one of the very best things about summer time. And when Trader Joe's has a sale on their berries, I pretty much deplete the entire stock. Sorry to all of the other residents in San Diego.
My neighbor had a baby and I had a whole lotta berries in my house, so here was the perfect excuse to make a bundt!
Bundt cakes are deceptively easy, and this one is certainly no exception.
I used blueberries and raspberries, but you could also use strawberries and/or blackberries. Any berry would be good.
Just look at that berry-splosion!
Hopefully you'll find an excuse to make this one soon!
Summer Berry Bundt Cake
adapted from Smitten Kitchen
2 1/2 cups plus 2 Tbsp all-purpose flour
2 tsp baking powder
1 tsp Kosher salt
2 sticks unsalted butter, room temperature
1 3/4 cup granulated sugar
zest of 1 lemon
3 large eggs, room temperature
1 tsp pure vanilla extract
3/4 cup buttermilk, room temperature
3 cups mixed berries
2 cups powdered sugar
Juice of 1 lemon
1 Tbsp softened butter
Preheat oven to 350 degrees F. Generously grease and flour a 10 cup bundt pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix butter, sugar, and zest on medium speed until very light and fluffy, about 5 minutes. On low speed, mix in eggs one at a time, scraping the bowl as needed. Add vanilla.
In a medium bowl, whisk flour, baking powder, and salt.
Add 1/3 of the flour mixture to the mixer and beat just until incorporated. Add 1/2 of the milk, another 1/3 of the flour, then the remaining milk, and finishing with the remaining flour.
Place the berries in a bowl and toss in remaining 2 Tbsp of flour. Stir berries into batter.
Scrape batter into prepared pan and place in preheated oven. Bake for 50-60 minutes or until a cake tester comes out clean. Mine baked perfectly in exactly 55 minutes.
Allow cake to cool in pan on a wire rack for 30 minutes then invert onto same rack to cool completely.
Meanwhile, make the glaze.
Place powdered sugar in a bowl and whisk in lemon juice. Whisk in butter until fully combined.
Drizzle over cake, drool, and serve.