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.
In a large bowl whisk together the 2 ½ 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 ⅓ of the flour mixture, followed by about ½ 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 ½ 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.