Bumbleberry Bundt Cake
Bursting with the vibrant flavors of a medley of berries, the Bumbleberry Bundt Cake is a showstopping dessert that’s as beautiful as it is delicious. This moist, tender cake combines the sweetness of ripe blueberries, raspberries, blackberries, and strawberries for a fruity explosion in every bite. Delicately balanced with a hint of vanilla, it’s topped with a zesty lemon glaze that adds a refreshing tang and a touch of elegance. The secret to its perfectly risen texture lies in alternating dry and wet ingredients, while lightly tossing the berries in flour ensures they stay evenly distributed throughout the cake. Ideal for any occasion, this Bundt cake is not only easy to prepare but also guaranteed to impress with its stunning presentation. Perfect for brunch, tea time, or dessert, the Bumbleberry Bundt Cake is a must-try treat for berry lovers everywhere.
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Ingredients
- 226 grams unsalted butter
- 300 grams granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 200 grams mixed berries (blueberries, raspberries, blackberries, strawberries)
- 1 tablespoon all-purpose flour (for berries)
- 120 grams powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze garnish, optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and generously grease a 10-cup bundt pan with butter or non-stick baking spray. Lightly dust the pan with flour to ensure easy removal of the cake.
Step 2
In a large mixing bowl, cream the butter and granulated sugar together with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
Step 3
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4
In a separate bowl, whisk together the 300 grams of all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until combined; do not over-mix.
Step 6
In another small bowl, toss the mixed berries with the tablespoon of flour to prevent them from sinking to the bottom of the cake.
Step 7
Gently fold the floured berries into the batter using a silicone spatula, being careful not to crush the berries.
Step 8
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Step 11
While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more sugar or lemon juice, if necessary.
Step 12
Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Garnish with lemon zest if desired.
Step 13
Let the glaze set for about 15 minutes before slicing and serving. Enjoy your Bumbleberry Bundt Cake!
Nutrition Facts
| Serving size | 1528.4 grams (1528.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4871 |
| Total Fat 221.50g | 284% |
| Saturated Fat 121.80g | 609% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1259mg | 420% |
| Sodium 2446mg | 106% |
| Total Carbohydrate 693.80g | 252% |
| Dietary Fiber 17.10g | 61% |
| Total Sugars 439.20g | |
| Protein 63.00g | 126% |
| Vitamin D 215IU | 1073% |
| Calcium 402mg | 31% |
| Iron 19mg | 106% |
| Potassium 1149mg | 24% |
Source of Calories