One of my best friends just spent two years teaching English in Japan. I missed her soooo much, so obviously her homecoming was a much anticipated event. I strongly expected her to have a never ending list of places she wanted to go and things she wanted to eat. I was fully prepared to engulf as much Tex-Mex as humanly possible.
And that we did. I was however surprised that her first request was not queso covered enchiladas, but a plate of fresh berries. She talked about how fresh berries were unbelievably expensive in Japan and she had been thinking about summer berries for months.
This inspired me to get one last berry recipe in and this bundt cake is perfect. So whip it up and eat it for breakfast, lunch, and dinner.
Summer Berry Bundt Cake
slightly adapted from Smitten Kitchen
- 2 1/2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- Zest of 1 lemon
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3 cups mixed berries
- 2 cups powdered sugar
- Juice of 1 lemon
- 1 tablespoon unsalted butter, softened
Preheat your oven to 350°F. Grease a nonstick 10″ bundt pan with butter or cooking spray. Set aside.
In a medium bowl, 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 lemon zest until light and fluffy, about 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 vanilla. Add flour mixture alternating with buttermilk in 3 additions ending with the flour. Scrape down the sides and be careful not to over mix. Toss the berries with the remaining 2 tablespoons of flour and gently fold into the cake batter with a spatula. The batter is pretty thick so some of the berries may get crushed but it creates pretty colorful swirls in the cake.
Spoon cake batter into the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake halfway through to make sure it browns evenly. The cake is done when tester in the center comes out clean.
Set cake pan on a wire rack to cool for 30 minutes before inverting the cake onto a serving platter to cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth. I left my glaze a little on the thicker side, but if you prefer it thinner you can add additional lemon juice. I spread a generous amount of glaze on to the top of the cake and let it drip down the sides. Slice and enjoy!