Melissa's Bewitched Berry Bundt
A charmingly rustic bundt cake bursting with the natural sweetness and slightly tart notes of mixed berries. This visually striking dessert, with its vibrant purple hue from the berries, is wonderfully moist and tender, perfect for a gathering or a special treat. A simple lemon glaze adds a bright finish.
Directions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 6-cup bundt pan thoroughly.
- 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- 3
In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- 4
Beat in eggs one at a time, then stir in vanilla extract.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
- 6
Fold in the mixed berries gently with a spatula, being careful not to overmix, as this can make the cake tough.
- 7
Pour the batter evenly into the prepared bundt pan.
- 8
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- 10
While the cake cools, prepare the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
- 11
Once the cake is fully cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
- 12
Let the glaze set for a few minutes before slicing and serving. Store leftover cake covered at room temperature.