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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.

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)

 

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.

Find it online: https://recipesbyjanet.com/mixed-berry-bundt-cake-with-lemon-glaze/