Triple Berry Summer Buttermilk Bundt Cake Recipe

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Triple Berry Summer Buttermilk Bundt Cake
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Ingredients
14
Count
Nutrition
2743
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Preheat your oven to 350°F Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
  2. In a medium bowl, whisk or sift 2 1/2 cups flour, 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 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.
  3. 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. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.
  4. Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
  5. *Note: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you’re really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2743.39 Kcal (11486 kJ)
Calories from fat 1136.94 Kcal
% Daily Value*
Total Fat 126.33g 194%
Cholesterol 266.57mg 89%
Sodium 2471.09mg 103%
Potassium 4257.43mg 91%
Total Carbs 380.37g 127%
Sugars 227.08g 908%
Dietary Fiber 3.46g 14%
Protein 32.87g 66%
Vitamin C 15.4mg 26%
Vitamin A 0.6mg 19%
Iron 3.9mg 22%
Calcium 342.1mg 34%
Amount Per 100 g
Calories 328.02 Kcal (1373 kJ)
Calories from fat 135.94 Kcal
% Daily Value*
Total Fat 15.1g 194%
Cholesterol 31.87mg 89%
Sodium 295.46mg 103%
Potassium 509.05mg 91%
Total Carbs 45.48g 127%
Sugars 27.15g 908%
Dietary Fiber 0.41g 14%
Protein 3.93g 66%
Vitamin C 1.8mg 26%
Vitamin A 0.1mg 19%
Iron 0.5mg 22%
Calcium 40.9mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64.7
    Points
  • 77
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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