There has been a tremendous amount of baking going on in my life lately, and that is definitely not a complaint. In keeping with that theme, I am going to share some more of my favorite cake recipes from over the years, and some that I am trying for the first time. This triple berry bundt cake is a favorite of ours that we often make in the summertime at our cabin. It’s not overly sweet, very moist from the buttermilk, and chock full of juicy beautiful berries.
Triple Berry Bundt Cake
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 3/4 cups granulated sugar
Zest of 1 lemon (I usually omit this)
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3 cups mixed berries (I like 1 cup each of blueberries, blackberries, and raspberries…and maybe some extra if I feel like it)
2 cups powdered or confections’ sugar
Juice of 1 lemon (I prefer to substitute 2 teaspoons pure vanilla extract)
1 tablespoon unsalted butter, very, very soft
Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. Set aside.
In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons aside), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly 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 vanilla, briefly. 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. 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. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.