Triple Berry Summer Buttermilk Bundt Cake
Bursting with the vibrant flavors of summer, this Triple Berry Summer Buttermilk Bundt Cake is a dessert masterpiece that effortlessly blends the sweetness of fresh berries with the tangy richness of buttermilk. Featuring a mix of juicy blueberries, raspberries, and blackberries, this moist and tender cake is beautifully balanced by hints of fresh lemon zest and pure vanilla. The Bundt pan creates an elegant presentation, making it perfect for summer gatherings, brunches, or special occasions. Topped with a delicate dusting of powdered sugar, this cake is as visually stunning as it is delicious. With just 20 minutes of prep time, it’s an easy yet impressive way to celebrate the season's bounty. Keywords: triple berry bundt cake, summer dessert, berry cake recipe, buttermilk cake, easy Bundt cake.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon zest
- 1 cup buttermilk
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with butter or nonstick baking spray and lightly dust it with flour. Shake out any excess flour.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract and lemon zest until combined.
Reduce the mixer speed to low and alternate adding the flour mixture and buttermilk to the wet ingredients. Start and end with the flour mixture, adding it in three parts and the buttermilk in two parts. Mix until just combined. Do not overmix.
Gently fold in the mixed berries (blueberries, raspberries, and blackberries) using a spatula to evenly distribute them throughout the batter. Be careful not to crush the berries.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once the cake is completely cool, dust the top with powdered sugar for a finishing touch. Slice and serve!
Nutrition Facts
Calories |
3531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.2 g | 289% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 316.3 g | 115% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 55.7 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 568 mg | 44% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1527 mg | 32% | |
*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.
