Triple Berry Summer Buttermilk Bundt (SmittenKitchen.com) Recipe

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Triple Berry Summer Buttermilk Bundt (SmittenKitchen.com)
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Ingredients
14
Count
Nutrition
6478
Calories
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Ingredients:

Directions:

  1. Although I made these with the 3 cups of berries listed below (using one cup each of blackberries, raspberries, and blueberries, though currants or huckleberries or whatever you can get would also be delicious) I think this cake has the potential to be even more of a “berry bomb” with a fourth cup of berries. The cake as written below is full of berries, but it’s a balanced amount — they don’t overwhelm the cake, and I do really like a cake that’s almost overwhelmed with fruit.
  2. Instructions:
  3. Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
  4. In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), 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.
  5. 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.
  6. 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.
  7. * Updated note, due to comments about cake sticking: 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. I hope this improves the release rate of the cake!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6478.25 Kcal (27123 kJ)
Calories from fat 1964.82 Kcal
% Daily Value*
Total Fat 218.31g 336%
Cholesterol 1066.26mg 355%
Sodium 2930.71mg 122%
Potassium 2249mg 48%
Total Carbs 1024.74g 342%
Sugars 711.02g 2844%
Dietary Fiber 109.8g 439%
Protein 69.09g 138%
Vitamin C 61.5mg 102%
Vitamin A 2.3mg 76%
Iron 15.5mg 86%
Calcium 915.6mg 92%
Amount Per 100 g
Calories 267.21 Kcal (1119 kJ)
Calories from fat 81.04 Kcal
% Daily Value*
Total Fat 9g 336%
Cholesterol 43.98mg 355%
Sodium 120.89mg 122%
Potassium 92.77mg 48%
Total Carbs 42.27g 342%
Sugars 29.33g 2844%
Dietary Fiber 4.53g 439%
Protein 2.85g 138%
Vitamin C 2.5mg 102%
Vitamin A 0.1mg 76%
Iron 0.6mg 86%
Calcium 37.8mg 92%

* 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

  • 147
    Points
  • 165
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

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

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