This berry bundt cake is buttery, tender and filled with juicy berries in every bite. It’s not too sweet and perfect for brunch, afternoon tea, or dessert. Use blueberries, strawberries, raspberries, or a mix of your favorites.
This berry bundt cake is an ideal spring and summer bake: bright, simple, and unfussy. It’s the kind of cake you can enjoy on a warm afternoon with iced tea or coffee. The cake has a moist, buttery crumb dotted with sweet, juicy berries and a subtle hint of lemon that lifts the fruit flavors.
The texture is similar to a classic pound cake thanks to real butter and sour cream, which keep the crumb rich and tender. A light lemon glaze adds a touch of sweetness and brightness, though a dusting of powdered sugar or a cream cheese frosting also work well if you prefer. Use fresh or frozen berries; a mix of blueberries, strawberries, and raspberries is especially nice.
Baking Tips, Tricks & Key Ingredients
- This recipe uses a full cup (226 grams) of unsalted butter. Butter provides the best flavor and texture—don’t substitute margarine or oil.
- Measure flour accurately. Too much flour dries the cake. Whisk the flour, then spoon into a measuring cup and level off, or weigh it: 2 1/2 cups all-purpose flour = 312 grams (10.625 ounces).
- A tablespoon of lemon zest adds freshness without turning this into a lemon cake; it complements the berries nicely.
- Frozen berries are fine. Toss them with 1 tablespoon of flour before folding into the batter to limit bleeding.
- Use about 2 3/4 cups berries total. Too many berries can make unmolding the bundt cake difficult. If using strawberries, chop them first and then measure.
- Coat your bundt pan well with pan release. You can make your own by mixing equal parts vegetable oil, shortening, and flour, then brushing it into every crevice.
I like this bundt with a drizzle of lemon glaze, but a light dusting of powdered sugar makes it less sweet, and a cream cheese frosting with extra berries turns it into a showstopper.
Bright, spring-like, and full of juicy berries, this bundt cake is delicious on its own or served with a cup of tea. If you enjoy bundt cakes, other favorites include lemon or banana bundt cakes.
Berry Bundt Cake
Fiona Dowling
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Ingredients
Berry Bundt Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 3/4 cups white sugar
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs
- 3/4 cup sour cream or full-fat Greek yogurt
- 2 3/4 cups berries, fresh or frozen
- 1 tablespoon all-purpose flour (for tossing berries)
Lemon Glaze
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice, freshly squeezed
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the 2 1/2 cups flour, baking powder, and salt.
- In a very large bowl, beat the butter, sugar, and lemon zest until very fluffy, about 3–5 minutes.
- Add the vanilla, then beat in the eggs one at a time.
- Add about one-third of the flour mixture, then about half of the sour cream. Scrape the bowl, then repeat, finishing with flour. Mix until just combined—avoid overmixing.
- Toss the berries with 1 tablespoon flour to prevent bleeding, then gently fold them into the batter with a rubber spatula.
- Brush a bundt pan with pan release, making sure to coat all crevices.
- Spoon the batter into the prepared pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let cool, then remove from pan and drizzle with lemon glaze.
Notes
- Measure flour carefully. Whisk the flour, then spoon and level it into a measuring cup, or use a scale: 2 1/2 cups = 312 grams.
- Butter, eggs, and sour cream should be at room temperature for best results.
- Use a mix of blueberries, strawberries, and raspberries if you like. Chop strawberries before measuring. If using frozen berries, toss with flour to reduce color bleed.
- Nutrition values are based on 1 slice when the cake is cut into 14 pieces.
- Make-ahead: Best the same day it’s served. You can bake it the day before and keep it covered at room temperature; add the glaze just before serving. Store leftovers in an airtight container at room temperature for 2 days or refrigerated up to 4 days.
Nutrition
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