The title from Smitten Kitchen was long enough (Triple Berry Summer Buttermilk Bundt Cake). I just felt like making it longer because, well, why not? If we’re going to describe this cake, let’s put all the adjectives in there because it is super delicious!
SK was one of the first cooking blogs that I started reading and following years ago and I don’t think Deb has failed me yet. I got her cookbook recently at a kitchen-themed garage sale (someone else’s foolishness is my gain – woo hoo) and I have post-its sticking out all over it! So much to try.
Anyway, I saw the abundance of summer berries at my local grocery store and knew they were destined for THIS cake.
I used a combination of raspberries, blueberries, and blackberries and I wanted to eat the glaze with a spoon. Truth be told, I may have…
(Note: I don’t bake using weights of ingredients, but for those of you that do, Smitten Kitchen lists the ingredients by weight as well.)
Triple Berry Summer Buttermilk Bundt Cake
For the cake:
2 1/2 cups plus 2 Tbsp. all-purpose flour, divided use
2 tsp. baking powder
1 tsp. fine sea salt or table salt
1 cup (8 oz.) unsalted butter, at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 tsp. vanilla extract
3/4 cup buttermilk
3 cups mixed berries
For the Glaze:
2 cups powdered or confections’ sugar
Juice of 1 lemon
1 Tbsp. unsalted butter, extremely softened
For the cake:
1. Preheat oven to 350 degrees. Grease a 10-cup Bundt pan, either with butter or a non-stick spray, and set aside. (Note that SK readers had some issues with this cake sticking to the pan, I buttered and floured as normal and took her advice to refrigerate the pan until ready to use. No problems.)
2. In a medium bowl, sift 2 1/2 cups flour (reserving 2 Tbsp.), baking powder and salt together; set aside.
3. In the bowl of a stand mixer, cream together the butter, sugar and lemon zest until light and fluffy, about 3 to 5 minutes.
4. With the mixer on a low speed, add eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, until just mixed in.
5. Add the flour mixture to batter in three additions with the buttermilk divided between, starting and ending with the flour mixture and beating until just combined. Scrape down from time to time and don’t overmix.
6. In the bowl that held your dry ingredients, toss the berries with the reserved 2 Tbsp. of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter is thick, so go slow and be as gentle as possible, trying not to squish the berries.
7. Pour or spoon the cake batter into the prepared baking pan and spread the top smooth.
8. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 minutes (to make sure it browns evenly), or until as a tester comes out clean. The cake is done as soon as a tester comes out clean of batter.
9. Set cake pan on a wire rack to cool for 30 minutes, before turning the cake out onto a serving platter to cool completely.
For the glaze:
1. Once the cake is completely cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. If you want a thinner glaze, add more juice until desire consistency is reached.
2. Spread over top of cake, letting it trickle down the sides.
Serve at once or keep it covered at room temperature for 3 to 4 days. (It won’t last that long…)
Source: Smitten Kitchen