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.
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.