Summer Berry Treat

 

Triple Berry Summer Buttermilk Bundt courtesy Smitten Kitchen.co
Adapted from Rustic Fruit Desserts
The recipe, as originally published, uses 3 cups rhubarb for the berries and 1/2 teaspoon lemon oil for the vanilla. As you can imagine, you could likely use 3 cups of many chopped fruits or berries for different, delicious bundts throughout the year, such as cranberries in the fall or even diced peaches and other stone fruits in the month or two to come.

Cake
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries

Glaze
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft
 
  • Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
  • In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside.
 
  • In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes.
  • Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly.
  • Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture.
  • Scrape down from time to time and don’t mix any more than you need to.


  • In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour.


  • With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.


  • Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth.

 


  • Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.


  • Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.
  • Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.)


  • Spread carefully over top of cake, letting it trickle down the sides when and where it wishes.
  • Serve at once or keep it covered at room temperature for 3 to 4 days.
* Updated note from Smitten Kitchen:  due to comments about cake sticking: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you’re really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance. I hope this improves the release rate of the cake!

Comments

The cake looks good Beth, and I always like that drizzle of icing. I am so glad I bought a stand mixer as I first saw one on Martha Stewart years ago.
Thanks for sharing your recipe.
Judith
Kathy said…
Oh gosh its so beautiful I think I can smell it. Yep and it smells fine. The recipe looks divine I will add it to my grocery list, I need berries. What a nice treat it would be. Thanks for sharing Kathy
Jennifer Shelby said…
omg yum!! It's a bit too hot for turning on the oven today but you definitely have me thinking about it!
Vicki Boster said…
Elizabeth- that's a gorgeous cake--- wow-- I think we are all thinking about making that one!! Your photos are fabulous-- cooking photos are not my finest accomplishments- lol!
Xoxo
Vicki
ohhh wow that looks so very yummy
Terry said…
Thanks for the recipe, it looks so good I will have to try it.
WOW what a great recipe.. Thanks for sharing. I will use my rhubarb and see how this goes. Hugs Judy
Michelle said…
Oh MY, that looks good! We have the berries; not sure if I should make it for us or not. It's not exactly 'cardiac patient approved.'