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Berry bundt cake with lemon glaze

triple berry bundt cake blueberry, raspberry, blackberry

I discovered this triple berry buttermilk bundt cake recipe on one of my most favorite food blogs, Smitten Kitchen.  When Deb published that blog post, I found myself coming back to her site even more often, just to look at her pictures of this bundt cake full of blackberries, blueberries, and raspberries, and not being able to easily forget it.   Deb’s pictures made it look so enticing that I made this cake 3 times in the last 3 months.   And the only reason I didn’t make it even more often is that there is only so much cake that one family can eat!     Each time it was with different friends, and each time it was a huge success!   The only change that I made to the recipe was to use kefir instead of buttermilk.  I love kefir, it’s something I grew up drinking, so I try to use it in my recipes.  Kefir and buttermilk are good substitutes for each other, so using either one will work in this recipe.  This cake also makes a beautiful presentation and is VERY easy to make.

triple berry bundt cake blueberry, raspberry, blackberry fruit for dessert

While this cake is perfect when made with fresh berries in the summer time, I’ve made it both with fresh and frozen berries (without defrosting them).  And by frozen berries I mean fresh berries that I froze myself, so that each berry remained separate and not clumped together.  So, this recipe will work great both with fresh berries and frozen berries (as long as they are separated and not clumped).   More on that – below under recipe instructions.  This makes me very happy, because it means that I can enjoy this cake BOTH in the summer AND in the winter.

Ever since I made this cake, I’ve been on a bundt cake obsession and made quite a few more bundt cakes (apple cinnamon, chocolate, etc.), which I will be soon posting on this site.

Berry bundt cake with lemon glaze

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 bundt cake

Berry bundt cake with lemon glaze

Ingredients

    Cake
  • 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 kefir (or buttermilk)
  • 3 cups mixed berries (I used 1 cup raspberry, 1 cup blackberry, 1 cup blueberry)
  • 2 tablespoons all-purpose flour
  • Glaze
  • 1 cup and 2 tablespoons powdered sugar
  • 4 tablespoons freshly squeezed lemon juice
  • 1 tablespoon unsalted butter, softened (not melted! the butter should still be able to retain its shape!)

Instructions

  1. Preheat oven to 350 F.
  2. In a medium bowl, mix 2 1/2 cups flour, baking powder and salt and combine thoroughly.
  3. In a separate large bowl, add together the softened butter, sugar and lemon zest and mix, using mixer, on high setting for about 5 minutes until even consistency is reached and the mixture reaches lighter color.
  4. Add eggs, vanilla to the butter-sugar mixture and continue beating until well-incorporated.
  5. Now we’ll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won’t get a smooth texture. So, we’ll be adding flour and kefir (or buttermilk) in 3 additions:
  6. With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of kefir (or buttermilk). Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of kefir (or buttermilk), beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of kefir (or buttermilk). Again, beat just enough to combine.
  7. Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.
  8. In a separate bowl, combine berries with 2 tbsp of flour. This is supposed to prevent berries from clumping together and sinking.
  9. Note about using frozen berries
  10. I did make this cake with frozen berries without defrosting them. It's important that, if using frozen berries, they should not be clumped together, each berry should be separate (I freeze fresh berries by lining them on a cookie sheet). So you can use both fresh and frozen berries, and in either case you toss them with flour before adding to the batter.
  11. Using spatula, fold berries into the cake batter, trying not to squish the berries.
  12. Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Pour batter gently into prepared pan.
  13. Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
  14. Remove the pan from oven, let it cool for 40 minutes on wire rack.
  15. And here is my way of releasing the cake from the bundt pan, which proves successful each time I use it:
  16. After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
  17. Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released.
  18. Whisk powdered sugar, lemon juice and butter until very thick and very white. Spread this lemon juice frosting over the top of the cooled cake like shown on the photos.
  19. Your fruit dessert glazed with lemon icing is ready for consumption! :)

Notes

This recipe is adapted from Smitten Kitchen, where Deb adapted it from Rustic Fruit Desserts

http://juliasalbum.com/2012/10/triple-berry-blueberry-raspberry-blackberry-bundt-cake-recipe-kefir-buttermilk-lemon-glaze/

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{ 65 comments… add one }

  • Jacqueline October 3, 2012, 3:47 am

    Oh wow, now I know what to bake in my bundt pan when I buy it. Just look at that fruit through it. So pretty!

    • Julia October 3, 2012, 10:43 pm

      Yes, the slice of this cake looks like it’s 50% berry and 50% cake. It’s a very berry cake! :)

  • Fern @ TFWL October 3, 2012, 3:58 am

    My eyes lit up when I saw your photos of the cake. Love the colour and the perfect icing on the cake! I need to use my bundt tin more often, and this will be next on my list!

    • Julia October 3, 2012, 10:44 pm

      I love using bundt pan, because cake recipes for bundt cakes are usually so easy and the presentation is great just because of the shape of the bundt pan.

  • Sarah October 3, 2012, 6:56 am

    Thank you so much for stopping by Julia! I work analzying data and working on excel sheets and programs all day too. :)
    Your bundt cake looks amazing! Beautiful photography.

    • Julia October 3, 2012, 10:45 pm

      It’s nice to meet somebody in the same field. :) It’s sort of a balancing act to do a blog too, isn’t it?

  • penny aka jeroxie October 3, 2012, 9:05 am

    lovely bundt cake…. I miss baking them. need to get the good old bundt mould out

    • Julia October 3, 2012, 10:46 pm

      or buy a new one! :)

  • Nik@ABrownTable October 3, 2012, 11:16 am

    This berry bundt cake would make me happy too, every single time I ate it!

    • Julia October 3, 2012, 10:47 pm

      Trust me, it made me and especially my husband very happy.

  • Anna October 3, 2012, 12:18 pm

    Wow, that looks gorgeous! I have a handful of blueberries and a bunch of cranberries kicking about my freezer and my co-workers have been on my good side lately. I’ll need to whip this up and bring them a treat. Thanks for sharing!

    • Julia October 3, 2012, 10:48 pm

      You’re so nice to your co-workers. :)

  • Nancy /SpicieFoodie October 3, 2012, 2:23 pm

    Oh Wow! Your cake looks so pretty and delicous. All that fruit makes it “healthier” ;) Thanks for sharing.

    • Julia October 3, 2012, 10:49 pm

      That’s how I like to think of it, too, healthy cake. Sometimes, I even have a slice of it as a “healthy” breakfast.

  • ruhama October 3, 2012, 2:40 pm

    Oo, my hubby loves kefir–I’ll have to share this recipe with him.

    Have you seen Mary the Librarian’s National Bundt Day posts? You’ll have to make a bundt for the holiday!

    • Julia October 3, 2012, 10:51 pm

      Wow! I just checked the link – it’s quite a collection of Bundt cakes!

  • Kiran @ KiranTarun.com October 3, 2012, 7:39 pm

    Oh my lordy, that’s a delicious bundt ;)

    • Julia October 3, 2012, 10:52 pm

      Thank you!

  • Denise Browning October 3, 2012, 8:55 pm

    Please, send me a piece — actually the whole cake: Urgently!!!! xx

    • Julia October 3, 2012, 10:55 pm

      I am afraid by the time it reaches Brazil, it will become a box of crumbs. :)

  • Diana H October 3, 2012, 10:59 pm

    What a beautiful mouth-watering cake. Let me get the teapot on!
    Time to get out the bundt pan and bake some pumpkin cakes.

    • Julia October 3, 2012, 11:37 pm

      Yes, that’s going to be my next project – pumpkin cake in a bundt pan!

  • Barbara @ Barbara Bakes October 4, 2012, 5:02 am

    What a gorgeous cake! I’d love a slice of that this morning for breakfast.

    • Julia October 4, 2012, 8:40 pm

      I know, the beauty of this berry cake is that not only can you eat it after dinner, it makes a great breakfast, too!

  • Peter @Feed Your Soul October 4, 2012, 8:33 am

    thx for stopping by my blog. i love your site and your photography.

    • Julia October 4, 2012, 8:43 pm

      My pleasure. I love discovering new blogs!

  • thyme (sarah) October 4, 2012, 9:02 am

    Your bundt cake with berries looks just beautiful! How wonderful to be served a slice of this lovely dessert.

    • Julia October 4, 2012, 8:44 pm

      I can’t grow tired of this cake. I will continue baking it :). Very safe recipe, yummy results are guaranteed.

  • Dina / oliveoilandlemons October 4, 2012, 5:07 pm

    Julia, you are putting me in the mood to bake. This is just my style of cake and the lemon icing is literally the icing on the cake. I love anything lemony.
    Ciao,
    Dina

    • Julia October 4, 2012, 8:46 pm

      Yes, the lemony icing complements the cake flavors nicely. Sometimes, though, I just like to eat this cake without icing for the “pure” taste of berries in a cake. :)

  • Cristina, from BA to Paris October 7, 2012, 10:32 am

    Lovely Cake !! Just what I love to eat !

  • Nadia October 16, 2012, 10:24 pm

    Wow!!! this is amazing! I love it.
    Please stop by my blog and check out my recipes at delightsofculinaria.blogspot.com.

    • Julia October 17, 2012, 2:05 am

      Just checked out your blog – it’s lovely!

  • Ava December 23, 2012, 2:05 pm

    I just made this cake. It took awhile to bake (more like an hour and 25 minutes), but I used frozen berries, which seem to always make things take longer. It turned out beautifully though, and I am excited to serve it tomorrow for a Christmas Eve dinner!

    • Julia December 27, 2012, 5:07 pm

      I am glad it turned out well! This is one of my most favorite recipes to use with berries.

  • Stacey Smith January 9, 2013, 2:40 pm

    I made this and can not wait to taste it, tonight! Hope my family likes it too!

    • Julia January 9, 2013, 7:27 pm

      You won’t be disappointed! This is such a great recipe to use a whole bunch of berries in a cake!

  • Kristy May 27, 2013, 11:12 pm

    I made this recipe today and it turned out awesome. The only issue I experienced was the glaze was too thick so I added more butter and lemon juice. Thanks for sharing!

    • Julia May 28, 2013, 6:49 pm

      Thank you for sharing about how the cake turned out! It’s one of my most favorite cakes! I did want my glaze to be very thick – for presentation purposes :).

  • Dee June 4, 2013, 12:06 pm

    I used only raspberries and I think this is the best fruit cake ever. I love the kefir in there and I think I am done with buttermilk. Thanks so much for sharing. I had to ask a friend to come and get what was left of it so It would b out of my house. I ate half of that cake no kidding!

    • Julia June 6, 2013, 7:08 pm

      Ha-ha! I am glad you liked it! I am known to keep the whole cake (or most of it) all to myself too. For breakfast, lunch, and dinner. Using only raspberries sounds so good! I’ve been thinking of using currants but did not get a chance to get out to the farmer’s market yet.

  • Monica June 12, 2013, 3:37 pm

    Wow, this bundt cake looks amazing!!! So jealous (:

  • Margaret July 2, 2013, 5:12 pm

    Can the Kefir be non-fat or low-fat?

    • Julia July 3, 2013, 11:36 pm

      Yes, it can.

  • Ann Jordan July 8, 2013, 11:01 am

    What is kifer,can I get this at the supermarket,or buttermilk I use all the time
    Ann

    • Julia July 8, 2013, 10:49 pm

      Kefir is a fermented dairy beverage, you can buy it just about at any grocery store now. The popular brand is Lifeway. It will be sold in the same section where yogurt and cheeses are sold.

  • Leanne August 18, 2013, 6:47 pm

    Love this recipe. I made it came out great, but my icing didn’t come out white, it was more clear. What did I do wrong?

  • Alessandra January 13, 2014, 1:54 pm

    OMG! I made this cake saturday for a dinner date and it was amazing! He ended up taking half of it home and we both had it for breakfast the next morning. Very yummy and easy to make and the berries make it look very pretty. Thanks! I look forward to trying more of your recipes :)

    • Julia January 13, 2014, 2:25 pm

      Alessandra, so glad you liked the cake! It’s one of my most favorite cakes, especially in the summer. It’s so light and fruity (thanks to all the berries) – it almost makes you feel like you ate a whole bowl of berries and not a cake!

  • Jan February 4, 2014, 8:20 pm

    While this cake looks delicious, I’m frustrated that there is not an option to just print the recipe without all the copying and pasting. I can’t wait to try it.

  • Pam February 10, 2014, 10:52 am

    i only use whole wheat flour will this affect the cake rising, also sub brown sugar for white?

    • Julia February 10, 2014, 2:44 pm

      Hi Pam, when I bake with whole wheat flour, I usually use much less of whole wheat flour because it’s so dense and heavy. For example, I recently used 1 and 1/2 cups of whole wheat flour for a recipe that would usually demand 2 full cups of regular all-purpose flour. In this recipe, I think you should use 1 and 3/4 cups of whole wheat flour. Brown sugar will be fine in this recipe too in the same amount.

  • Peggy April 6, 2014, 3:17 am

    I’ve made this twice now, and it’s wonderful. I recommend using kefir, and beat after each egg. Thank you Julia for your recipe.

    • Julia July 14, 2014, 2:40 pm

      Peggy, you’re welcome! I am glad you enjoyed this cake! Love using kefir or Greek yogurt in baking! The give the cakes nice texture!

  • Mandi April 29, 2014, 9:49 pm

    This cake looks amazing! However, I don’t have a bundt pan :(. Can it be baked in a regular 9×13 pan as easily?

    • Julia July 14, 2014, 2:39 pm

      I am sure you can bake it in a 9×13 pan. The baking times might be reduced because it will be a flatter cake – so you will just have to watch it and check with the tester more often.

  • Shari June 25, 2014, 5:06 pm

    Can’t wait to try it! My frosting came out more like a glaze, very runny. My lemon was very juicy, I think I’ll use 1/2 of a lemon to start next time. Thanks for the recipe!

    • Julia July 14, 2014, 2:37 pm

      Yes, the glaze comes out very runny, especially if you use a juicy lemon. I guess the instruction to use 1 lemon leaves too much room for variance. :) Big lemon, small lemon, juicy lemon, etc. :) I recently made a blueberry lemon bread with the glaze that came out of perfect thickness, and here are the quantities I used :
      2 tablespoons lemon juice
      1/2 cup powdered sugar

  • tash July 9, 2014, 7:17 pm

    Hello. This looks delicious! Where did you get your bundt pan? I love how every section is even instead of the traditional ones where some are twice as big as others.

    • Julia July 14, 2014, 2:32 pm

      Hi Tash! The bundt pan comes from my grandmother I believe. :) The pan is older than me and the cakes still don’t stick to it if it’s used properly! :)

  • Karen July 14, 2014, 1:00 am

    Made this very berry cake today and it turned out phenomenally good!! I will definitely be doing this one again and again! Thanks so my h for the recipe.

    • Julia July 14, 2014, 2:31 pm

      Karen, you’re very welcome! So glad you liked this cake! I fell in love with this recipe the first time I made it!

  • Corrina August 21, 2014, 5:15 pm

    Made this recently and it was simply delicious! I have to agree about using fresh lemons. I had way more juice than required and added more powdered sugar. I was short on time, so I just poured it over the cake and let it soak in. Didn’t have the icing look, but still tasted yummy.

    • Julia September 5, 2014, 3:00 pm

      Corrina, thank you for stopping by and letting me know that you liked the cake! It makes my day! Yes, using the juice from a whole fresh squeezed lemon might result in too much liquid for the icing. I better correct the recipe. :)

  • Sarah November 16, 2014, 9:37 pm

    I just got done making this cake and boy is it GOOD! My roommate agrees, so you know I’m not biased just because I made it. It smelled heavenly and tastes just as good. I didn’t whisk my glaze enough, so there were butter flakes and whatnot, but my laziness takes full responsibility for that one. Thanks for the great directions!

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