Berry Buttermilk Bundt Cake Recipe

Name: Berry Buttermilk Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups plus 2 tablespoons all-purpose flour; 2 teaspoons baking powder; 1 teaspoon fine sea salt or table salt; 1 cup unsalted butter, at room temperature; 1.5 cups granulated sugar; Zest of 2 small limes; 3 large eggs, at room temperature; 1 teaspoon almond extract; 3/4 cup (175 ml) buttermilk; 4 cups (350 to 450 grams) mixed berries

Servings: persons

1
Preheat your oven to 350u00b0F. Generously grease a 10-cup Bundt pan. Set aside.
2
In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer, cream together the butter, sugar and zest until light and very fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in extract, briefly.
3
Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don't mix any more than you need to.
4
In the bowl where you'd mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter.
5
Spread cake batter in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes. The cake is done as soon as a tester comes out clean of batter.
6
Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.

1392

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups plus 2 tablespoons all-purpose flour, 2 teaspoons baking powder, 1 teaspoon fine sea salt or table salt, 1 cup unsalted butter, at room temperature, and more.

Yes, Berry Buttermilk Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Buttermilk Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions