Ingredients for Bumbleberry Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Zest of 1 lemon
- All Purpose Flour
- 1 cup cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- Frozen Raspberries
- Frozen Blueberries
- Frozen Blackberrie
- Fresh Lemon Juice
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How to Make Bumbleberry Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan or 12 mini bundt tins.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract and the zest of 1 lemon.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup cake flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, toss 2 cups frozen mixed berries with 2 tablespoons all-purpose flour. Gently fold into the batter.
- Pour batter into the prepared bundt pan(s).
- Bake for 60-70 minutes (or 35-45 minutes for mini bundt cakes), or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil during the last 15-20 minutes of baking.
- Meanwhile, prepare the glaze: In a small saucepan, combine ¼ cup lemon juice and ½ cup granulated sugar. Heat over medium heat, stirring until sugar dissolves.
- As soon as the cake comes out of the oven, immediately pierce holes all over with a large skewer or toothpick. Brush half of the warm lemon glaze over the cake.
- Let the cake cool in the pan for 20 minutes before inverting onto a serving plate.
- Once inverted, poke additional holes in the top of the cake and drizzle with the remaining glaze. Allow to cool completely before slicing and serving. For an extra decadent touch, drizzle with melted white chocolate!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
261g
Fat
58g
Carbs
35g
