Monday, June 30, 2014

At Home: Berry Bundt Cake

This simple and sweet Berry Bundt Cake is loaded with blueberries and strawberries, and perfect for summer!  I thought I'd share it on What Micky Eats...At Home as a great dessert for July 4th or other summer picnics and gatherings.  I made it in my new bundt pan and served each slice plain, though adding a dollop of whipped cream or a scoop of vanilla ice cream wouldn't be a bad idea either.  Leftovers are delicious for breakfast, too!

Berry Bundt Cake
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • 2¾ cup flour
  • 2 teasp baking powder
  • ½ teasp baking soda
  • ½ teasp salt
  • 1¼ cup milk
  • 4 teasp lemon juice
  • lemon zest
  • 2 cup blueberries
  • 2 cup strawberries, diced 

- Preheat the oven to 325 degrees.
- In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy.
- Beat in the eggs and vanilla.
- Mix the flour, baking powder, baking soda, and salt in a separate bowl.
- Add the lemon juice to the milk.
- Turn the mixer on low and slowly add the flour and milk, alternating each, until all incorporated.
- Finally beat in the lemon zest before turning the mixer off.
- Pour half of the batter into a medium bowl.
- Add the blueberries to one bowl of batter, and strawberries to the other.
- Fold in the berries gently.
- Pour the blueberry batter into the bundt pan first, then add the strawberry batter on top.
- Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool for at least 30 minutes before flipping out onto a cooling rack. (DO NOT try flipping the cake any earlier than 30 minutes, or the cake will stick. Promise!)
- Allow to cool fully before slicing.
- Enjoy plain or with a dollop of whipped cream or scoop of vanilla ice cream.



Even though I split up the batter between the two colored berries, my attempt to make a distinct blue layer and red layer, did not quite pan out.  The weight of all the berries fell towards the bottom, so when flipped over, the colors mixed on the top.  Oh well!  The cake still tasted great - and you could taste both the blueberries and strawberries.  I actually only added 1 cup of berries each, and think it could have used more, so increased the amount in my recipe above.  I also may still try the layer technique, but for the strawberries, instead of mixing them into the batter, I will try to place them on top.  "Keep trying!" - that's  my motto.

2 comments:

  1. Wow! That bundt cake looks so good. It's perfectly moist, and you absolutely didn't hold back on the toppings either. That is good because I like my bundt cakes filled with fresh berries. That seems easy enough to make. I'll try it out, and let you know how I do. Thanks for sharing the recipe! Have a nice day! :)

    Jason Underwood @ La Patisserie

    ReplyDelete
    Replies
    1. Hi Jason - yes, please do let me know how your version comes out!

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