Bumbleberry Bundt Cake Recipe

Name: Bumbleberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, room temperature (no subs); 1 2/3 cups sugar; 3 large eggs, room temperature; 2 tablespoons lemon zest; 2 cups all-purpose flour; 1 cup pastry flour; 1 tablespoon baking powder (use a semi-heaping tablespoon!); 1 teaspoon salt; 3/4 cup buttermilk, room temperature (just warm in the microwave for about 50-60 seconds); 2/3 cup frozen raspberries; 2/3 cup frozen blueberries; 2/3 cup frozen blackberrie; 2 tablespoons all-purpose flour; GLAZE; 1/3 cup fresh lemon juice; 1/2 cup sugar

Servings: persons

3/4 cup butter, room temperature (no subs)
1 2/3 cups sugar
3 large eggs, room temperature
2 tablespoons lemon zest
2 cups all-purpose flour
1 cup pastry flour
1 tablespoon baking powder (use a semi-heaping tablespoon!)
1 teaspoon salt
3/4 cup buttermilk, room temperature (just warm in the microwave for about 50-60 seconds)
2/3 cup frozen raspberries
2/3 cup frozen blueberries
2/3 cup frozen blackberrie
2 tablespoons all-purpose flour
GLAZE
1/3 cup fresh lemon juice
1/2 cup sugar

1
Set oven to 350 degrees.
2
Grease and flour a 12-cup Bundt pan.
3
In a large bowl cream butter and sugar until fluffy (about 3 minutes).
4
Add in the vanilla and lemon zest; mix to combine.
5
Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
6
In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
7
Add the flour mixture into the creamed mixture alternately with the buttermilk.
8
In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
9
Bake for about 60-70 minutes or until the cake tests done.
10
Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
11
As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
12
Allow the cake to cool 20 minutes, then invert to a large serving plate.
13
Poke holes on top of the cake and then drizzle with syrup.
14
Allow to cool before slicing.

1517

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3/4 cup butter, room temperature (no subs), 1 2/3 cups sugar, 3 large eggs, room temperature, 2 tablespoons lemon zest, and more.

Yes, Bumbleberry 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.

Bumbleberry Bundt Cake

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