Berry Bundt Cake
Moist, tender, and bursting with the vibrant flavors of fresh berries, this Berry Bundt Cake is a stunning centerpiece for any dessert table. Made with a rich batter of Greek yogurt, creamy butter, and pure vanilla extract, this cake achieves the perfect balance of fluffiness and density. A generous mix of juicy blueberries, raspberries, and strawberries is folded into the batter, each piece coated in flour to ensure they stay beautifully distributed throughout. Baked to golden perfection in a classic Bundt pan, this cake is finished with an optional dusting of powdered sugar for an elegant touch. Whether served at brunch, a summer gathering, or as a sweet treat with tea, this easy-to-make berry Bundt cake is sure to impress. Keywords: berry Bundt cake, Greek yogurt dessert, mixed berry cake, easy Bundt cake recipe, dessert centerpiece.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup plain Greek yogurt
- 2 cups mixed berries (blueberries, raspberries, strawberries, etc.)
- 2 tablespoons all-purpose flour (for tossing berries)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly with butter or non-stick spray, ensuring all crevices are coated.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
On low speed, alternate adding the dry ingredients and Greek yogurt to the batter, beginning and ending with the dry ingredients. Mix only until just combined—do not overmix.
Toss the mixed berries with the 2 tablespoons of flour to coat them lightly. This will help prevent them from sinking to the bottom of the cake.
Gently fold the floured berries into the batter using a spatula, making sure they are evenly distributed.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15-20 minutes before carefully turning it out onto a wire rack to cool completely.
Once the cake is completely cool, dust with powdered sugar for a decorative finish, if desired.
Slice, serve, and enjoy your Berry Bundt Cake!
Nutrition Facts
Calories |
5385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1285 mg | 428% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 774.7 g | 282% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 459.4 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 563 mg | 43% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
