Berry Bundt Cake with Lemon Glaze

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Last week, my teacher friends and I got together and ate brunch outside in the Colorado sunshine. It was a gorgeous morning for mimosas and chit chat, and the best part of the whole thing (besides being in delightful company) was that it was a Tuesday morning and none of us were in our classrooms. There’s a reason we all do what we do August through May, and if someone tries to tell you we do it “for the kids”, they’re definitely telling the truth. But not the whole truth. In my case at least, what keeps me going all year is the promise of eating fruit salad and egg croissants on my friend’s patio in the middle of the morning on a weekday in June (and other summery things of that nature).

It only seems natural to eat cake directly after your very first meal of the day, which is why I whipped out my Bundt pan and got to work on something sweet to bring over for the ladies. I almost settled on a classic coffee cake, when I spotted the bowl of berries in my fridge. The very second blueberries and strawberries are in season each year, I start buying them in mass quantities and throw them all in a big bowl for easy access. It essentially comes down to pure laziness, but I’m so much more likely to grab some berries to nosh on when they’re sitting right there in front of me in the fridge, versus when I have to go through the very strenuous and lengthy process of opening the produce drawer, taking out the carton of strawbs, and opening said carton in order to acquire my snack. Anyway, I digress. I spotted the berries in their bowl on the middle shelf of the refrigerator, and decided that my bundt cake should involve said berries. And for the glaze? Something lemony would balance out the sweetness of the cake, and lucky for me, I had one single lemon just waiting to be zested and juiced.

Berry Bundt Cake with Lemon Glaze is truly the perfect Summer treat, whether you need a sweet little something something to go with your morning coffee, or if you’re lounging around on your girlfriend’s patio at 11 AM on a summer Tuesday requiring dessert-after-brunch. Go get some berries (maybe from your new berry bowl that I know you’ve been inspired to keep around after reading this post) and get to bundting.

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Ingredients

Triple Berry Bundt Cake

  • 1 cup butter softened - 2 sticks
  • 2 cups sugar
  • 3 eggs
  • 1 tbsp lemon juice
  • zest 1 lemon
  • 2 1/2 cups all purpose flour divided, see below
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 oz. plain Greek yogurt
  • 1 1/2 cups berries I used strawberries and blueberries

Lemon Glaze

  • 1 1/2 cups confectioners’ sugar sifted
  • 2 tbsp fresh lemon juice
  • 1-2 tbsp half-and-half or heavy cream or milk

Instructions

Bundt Cake

  1. Preheat oven to 375 degrees and grease/butter and flour a 10 inch bundt cake pan.
  2. In a medium bowl, put 2 1/4 cup flour, baking soda, salt, and the lemon zest. Combine.
  3. In another medium bowl, cream together the softened butter and 2 cups of sugar until fluffy.
  4. Beat in one egg at a time, mixing on low after each addition.

  5. Stir in 1 tbsp of lemon juice to the butter/sugar/egg mixture.

  6. Alternate adding the flour with the yogurt to the creamed mixture, stirring to combine in between each addition (don't over stir).
  7. Toss the berries in the remaining 1/4 cup of flour to coat (this will help them not sink to the bottom of the cake!).
  8. Gently stir the berries into the cake batter.
  9. Pour the cake batter into bundt cake pan and evenly spread throughout the pan (the batter will be thick!).
  10. Reduce the oven temperature to 325 degrees, put the cake in and bake for 55 minutes or until a toothpick comes out clean.
  11. Cool in the pan about 20 minutes on a cooling rack.
  12. After 20 minutes remove cake from the pan (this may take running a butter knife around the edgeand let cool completely on the rack.

Lemon Glaze

  1. Whisk the confectioners’ sugar, lemon juice, and half-and-half together until smooth.
  2. Add more confectioners’ sugar to thicken or more lemon juice/half-and-half to thin, if desired. Drizzle over the cooled bundt cake. The glaze will set within a couple hours.
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18 comments

  13. Nutritional Products International says:

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    Reply

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