Thursday, June 14, 2018

Very Berry Buttermilk Bundt Cake


Here in the Garden State, not all berries ripen at the same time!

June is for strawberries....cherry season is spread out during the summer, depending on the State.
Blueberries are late June and July and blackberries and raspberries have their own season too.

You can pretty much buy most berries in the store, but they will not be local all at the same time, so for this cake I used some fresh fruit and some frozen!


I love Trader Joe's frozen Very Berry mix, it has EVERYTHING, and since it's strawberry season in NJ, I used fresh strawberries.

This is Smitten Kitchen's recipe using buttermilk. I never have buttermilk, so make my own by adding a tablespoon of fresh lemon juice to lowfat milk.

This makes a BIG cake, so if you are looking for your 4th of July dessert, you have come to the right place.


Very Berry Bundt:

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
2-3 cups (350 to 450 grams) mixed berries (if frozen, do not thaw)

Glaze
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 small lemon
1 tablespoon (15 grams) unsalted butter, very, very soft

I use a Simax test tube glass bundt pan, which I found years back on amazon, and it's the best. For some reason they have gotten very expensive, but it is bundt perfection.

Butter and flour a regular bundt pan, very well. If using the glass pan, no need to flour it, just brushing w/ melted butter will do.

Preheat oven to 350F.

Mix the flour, baking powder and salt in a separate bowl.

Cream the butter w/ the sugar, zest, eggs, vanilla and buttermilk to make a nice yellow batter.
Add in the flour mixture. You will have a very thick batter.

Mix the berries w/ a tablespoon of flour (supposedly this helps them from sinking to the bottom, but it doesn't seem to help with my cakes).


Fold the berries into the batter. It's ok, if they become streaky in the process.

Spoon batter into prepared ring or bundt pan in clumps.


Bake 50-60 minutes, depending on your pan and oven. Mine took 55 minutes.

Let cool in the pan and then invert to a cooling rack.


I made the glaze (but omitted the butter in Smitten's recipe).....I just did the powdered sugar and a tablespoon of lemon or 2.

Drizzle over the cake and let harden.


This cake freezes beautifully, and it serves about 8-10 people.

Everyone loved it.

6 comments:

Edna said...

When using frozen berries, should they be thawed first? Any special handling?

Bebe said...

Has the print button disappeared?

priyanka dave said...

Thanks for sharing your great Recipe with us. It looks Very delicious and tasty.
Great recipe. :)

Refer:-https://indiafoodnetwork.in

Lee said...

Can this be made with peaches added to berries?

GottaEAT said...

Looks deeeelicious! Couls I use an oil to replace the butter? If so, what would the amount be? Also, I thought frozen fruit/veg had to be rinsed first before using?

Stacey Snacks said...

Everyone.....so many questions!

Gotta Eat: regarding frozen berries: I NEVER DEFROST THEM, I throw them in frozen, trust me.

Regarding oil.......it's Smitten Kitchen's recipe, and I used butter, but I have had much success w/ olive oil cakes, as you know.

and Lee, regarding Peaches...why not? Any fruit would be good here!

Bebe: The printer button is still on my page. Not sure why you can't print.

Stacey