Lots of berry recipes going on this summer. I am not a huge fan of berries, but in a dessert? Sign me up. Naturally, right? I made this cake for my Mother-In-Law and our neighbor Dave (unknown at the time) – both who have July birthdays!
I finally own a Bundt cake pan! I got this from my Aunt Pam who was about to sell it in a garage sale. Shame on her! Ha ha.
2 1/2 cups plus 2 tablespoons all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3+ cups berries – I used two pints of raspberries and one of blueberry
2 cups powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon unsalted butter, very, very soft
Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter, shortening or 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.
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. 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.
I used a napkin and dipped it in Crisco and greased the pan very well! Also, I just love the smell of grated lemon!
This batter is so wonderfully thick.
The only change I would make is instead of mixing the berries throughout the cake, I would first dump the cake in the pan and then the berries on top and swirl in. They still all mostly sank to the bottom. It still tasted just fine, but was more a matter of presentation.
You can see all the berries on the bottom when flipped out. Make sure to let it cool 1/2 hour before you tip the pan!
I kept the glaze thick!
A close-up of the cake. It is so moist and yummy. But most of the berries are on the bottom (which is now the top, ya hear!) I would love to try this with rhubarb one day. Enjoy!