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Mixed Berry Bundt Cake with Lemon Glaze

Mixed Berry Bundt Cake with Lemon Glaze
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Indulge in the vibrant flavors of summer with this delightful Mixed Berry Bundt Cake with Lemon Glaze. This beautiful cake features a medley of juicy blueberries, raspberries, and blackberries, creating a burst of fresh taste in every slice. Topped with a zesty lemon glaze, it’s the perfect dessert for gatherings, picnics, or a sweet treat at home. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will guide you to create a stunning centerpiece that will surely impress your guests.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter (room temperature)
  • 1 3/4 cups granulated sugar
  • zest of 1 lemon
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup Greek yogurt (or Kefir, or buttermilk)
  • 3 cups mixed berries (1 cup raspberry, 1 cup blackberry, 1 cup blueberry)
  • 2 tablespoons all-purpose flour (for coating berries)
  • 1 cup powdered sugar (for glaze)
  • 4 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon unsalted butter (softened, not melted)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
  3. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the Greek yogurt (or kefir or buttermilk) until smooth.
  4. Toss mixed berries with the two tablespoons of flour and gently fold into the batter without overmixing.
  5. Pour the batter into the prepared bundt pan and smooth out the top with a spatula. Bake for about 60 minutes or until a toothpick inserted comes out clean.
  6. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.

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