This berry bundt cake is buttery, tender and filled with juicy berries in every bite. It’s not too sweet and perfect for a brunch, afternoon tea, or dessert. Fill it with blueberries, strawberries, raspberries, or a combination of your favorites.
I think this berry bundt cake is the perfect recipe for warmer weather. Lately, I’ve been trying to channel spring and summer in dessert form. Something happy, filled with sunshine, and never fussy. The kind of baked good you could eat on a sunny day with a glass of iced tea or coffee while feeling the sunshine on your face. And that’s exactly what this bundt cake is for.
It’s filled with sweet, juicy berries and has a moist, buttery crumb. The texture and flavor are similar to a pound cake with just the slightest hint of lemon to complement the berries. Using real butter adds a ton of flavor, and the moist cake crumb is thanks to using sour cream. Then it’s drizzled with a little lemon glaze for extra sweetness.
Baking Tips, Tricks & Key Ingredients
- This recipe is made with a full cup (226 grams) of butter. The butter is key for creating a delicious flavor. As well, creaming together the butter and sugar until fluffy contributes to the cake’s texture. Do not substitute the butter for margarine or oil.
- Too much flour will make the cake dry. When measuring flour – ensure you whisk the flour first, then spoon it into a dry measuring cup and level off the top. Or better yet, use a weigh scale – 2 1/2 cups all-purpose flour weighs 312 grams or 10.625 ounces.
- Adding a little lemon zest to the batter really improves the flavor. It doesn’t make the cake taste like a lemon cake, but it adds just a hint of freshness that goes perfectly with the sweet berries.
- Frozen berries work, but if you’re using them be sure to toss them in 1 tablespoons of flour before gently folding them into the batter. This helps to reduce the berries bleeding color into the batter.
- Adding lots of berries is great – but too many berries can make it harder for the bundt cake to slide out of the pan. I found that 2 3/4 cups berries is the perfect amount. (If you’re using strawberries – you’ll measure the strawberries after cutting them into pieces).
- I always use pan release to coat my bundt pan. You can make your own by whisking together 1 part vegetable oil, 1 part shortening and 1 part flour. Then brush it on the pan – ensuring to get into all the cracks and crannies.
I love this berry bundt cake topped with a drizzle of lemon glaze, but it’s equally delicious with a sprinkling of powdered sugar for a less sweet variation or a thick layer of cream cheese frosting and decorated with a few extra berries on top for more of a show stopper.
Spring-like, beautiful, and filled with juicy berries – this berry bundt cake is delicious. And if you’re in the mood for more bundt cakes – this lemon bundt cake or this banana bundt cake are always great options!
Berry Bundt Cake
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 cup 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 tablespoons all-purpose flour
- 1 cup powdered sugar
- 1-2 tablespoon lemon juice freshly squeezed
- Preheat the oven to 350F degrees.
- 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 in the vanilla extract and beat in the eggs 1 at a time.
- Beat in about 1/3 of the flour mixture, followed by about 1/2 of the sour cream. Turn off the mixer and scrape down the sides of the bowl. Repeat the rest of the process until all the flour and sour cream have been incorporated. Be careful not to over mix the batter.
- Toss the berries in the 1 tablespoon flour.
- Gently fold in the berries using a rubber spatula or wooden spoon.
- Brush a bundt pan with pan release*, ensuring to get into every cranny/edge.
- Spoon the batter into the bundt pan and spread the top smooth.
- Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean.
- Measure the flour carefully, scooping the flour out of the container/bag will lead to too much flour and can make the cake dry. Whisk the flour first, then spoon and level it into a dry measuring cup. Or use a kitchen scale. 2 1/2 cups flour weighs 312 grams or 10.625 ounces.
- Butter, eggs and sour cream shoould be room temperature before getting started.
- I used a combination of blueberries, strawberries and raspberries. When using strabwerreis - haul the strawberries and chop into pieces (about quarters or eights), then measure the berries.
- Nutrition is based on 1 slice of cake, with the cake sliced into 14 pieces.
- Make-Ahead Tips: I recommend making this cake the same day you plan to enjoy it. It can be made the day before and stored covered at room temperature overnight, then add the the lemon glaze the day you plan to serve. Store leftovers in an airtight container at room temperature for 2 days, or in the fridge for up to 4 days.