Mixed Berry Bundt Cake with Lemon Glaze

Why You’ll Love This Recipe

• Versatile Ingredients: The recipe allows for the use of buttermilk, Greek yogurt, or Kefir, giving you flexibility based on what's available.

• Year-Round Enjoyment: You can use either fresh or frozen berries, making this cake suitable for any season.

• Beautiful Presentation: The combination of mixed berries creates a visually appealing dessert that's sure to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter

• Granulated sugar

• Lemon zest

• Eggs

• Vanilla extract

• Greek yogurt (or Kefir, or buttermilk)

• Mixed berries (blueberries, raspberries, blackberries)

• Powdered sugar

• Lemon juice

• Butter (for the glaze)

Directions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy.

4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine with Dry Ingredients and Yogurt: Alternately add the flour mixture and Greek yogurt (or your chosen substitute) to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

6. Prepare the Berries: In a separate bowl, toss the mixed berries with a small amount of flour to prevent them from sinking in the batter.

7. Fold in Berries: Gently fold the floured berries into the batter.

8. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Allow the cake to cool in the pan for about 40 minutes, then transfer it to a wire rack to cool completely.

10. Prepare the Lemon Glaze: In a bowl, whisk together powdered sugar, freshly squeezed lemon juice, and softened butter until smooth and thick.

11. Glaze the Cake: Once the cake has cooled completely, drizzle the lemon glaze over the top.

Servings and Timing

• Servings: This recipe yields approximately 15 servings.

• Preparation Time: About 30 minutes.

• Cooking Time: 60 to 75 minutes.

• Total Time: Approximately 1 hour and 30 minutes.

Variations

• Berry Choices: Feel free to adjust the berry types based on your preference or availability.

• Citrus Twist: Add orange zest to the batter for a different citrus flavor.

• Nut Addition: Fold in chopped nuts like almonds or pecans for added texture.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.

• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

• Reheating: To enjoy warm, microwave individual slices for about 10-15 seconds.

FAQs

How do I prevent the berries from sinking to the bottom?

Tossing the berries in a small amount of flour helps suspend them evenly throughout the batter.

Can I use frozen berries?

Yes, you can use frozen berries without thawing them. Ensure they are not clumped together before folding them into the batter.

What can I use instead of Greek yogurt?

Buttermilk or Kefir are excellent substitutes for Greek yogurt in this recipe.

How do I ensure the cake releases easily from the bundt pan?

Grease the bundt pan thoroughly with baking spray that contains flour. Allow the cake to cool in the pan for about 40 minutes before attempting to release it.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Is it necessary to use the lemon glaze?

While the lemon glaze adds a delightful flavor, the cake is delicious on its own and can be enjoyed without it.

Can I add other fruits to this cake?

It's best to stick with berries, as other fruits may alter the moisture content and affect the cake's texture.

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Can I make this cake in advance?

Yes, this cake can be made a day ahead. Prepare the cake and glaze separately, and apply the glaze just before serving.

How long does the cake last?

The cake will stay fresh for about 2 days at room temperature, or up to a week when refrigerated.

Conclusion

This Mixed Berry Bundt Cake with Lemon Glaze is a versatile and visually stunning dessert that's perfect for any occasion. With its tender crumb and the vibrant mix of berries, it's sure to be a crowd-pleaser. Whether you enjoy it with the lemon glaze or on its own, this cake is a treat for the senses!

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Mixed Berry Bundt Cake with Lemon Glaze

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This Mixed Berry Bundt Cake with Lemon Glaze is a light, fluffy dessert featuring a perfect blend of blueberries, raspberries, and blackberries. Topped with a zesty lemon glaze, it’s ideal for summer gatherings, brunches, or a delightful treat year-round. Whether you use fresh or frozen berries, this versatile cake promises a moist, flavorful experience everyone will love.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 60-75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 15 servings
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1 ¼ cups granulated sugar

Zest of 1 lemon

3 large eggs

1 tsp vanilla extract

1 cup Greek yogurt (or Kefir, or buttermilk)

1 ½ cups mixed berries (blueberries, raspberries, blackberries)

1 cup powdered sugar

2 tbsp fresh lemon juice

2 tbsp butter (for the glaze)

 

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Instructions

• Preheat the Oven & Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 10-cup bundt pan.

• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

• Cream Butter & Sugar: In a large bowl, cream together softened butter, sugar, and lemon zest until light and fluffy.

• Add Eggs & Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.

• Combine Dry Ingredients & Yogurt: Gradually add the dry mixture and Greek yogurt (or Kefir/buttermilk) alternately to the butter mixture, starting and ending with the flour mixture.

• Prepare Berries: Toss mixed berries in a small amount of flour to prevent sinking in the batter.

• Fold in Berries: Gently fold the berries into the batter.

• Bake: Pour batter into prepared pan and smooth the top. Bake for 60 to 75 minutes or until a toothpick inserted comes out clean.

• Cool: Let the cake cool in the pan for about 40 minutes, then transfer to a wire rack to cool completely.

• Make Glaze: Whisk together powdered sugar, lemon juice, and butter until smooth and thick.

• Glaze the Cake: Once cooled, drizzle the lemon glaze over the cake.

Notes

• To prevent berries from sinking, toss them in a small amount of flour before folding them into the batter.

• If using frozen berries, there's no need to thaw them—just ensure they are not clumped together.

• For a citrus twist, you can add orange zest to the batter.

• You can substitute Greek yogurt with buttermilk or Kefir.