Description
A moist and tender bundt cake bursting with fresh mixed berries and topped with a sweet glaze. Perfect for brunch, dessert, or any celebration.
Ingredients
Scale
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups mixed fresh berries (blueberries, raspberries, strawberries)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
- Cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in sour cream and vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt. Add to the wet ingredients, alternating with milk. Mix until just combined.
- Lightly toss the berries in 1 tablespoon flour and gently fold into the batter.
- Pour the batter into the prepared pan, smooth the top, and tap to remove air bubbles.
- Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
- Mix powdered sugar with 1–2 tablespoons of milk to make a glaze. Drizzle over the cooled cake and top with fresh berries if desired.
Notes
- Make sure to grease the bundt pan well to prevent sticking.
- Tossing the berries in flour helps prevent them from sinking.
- Let the cake cool completely before glazing for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: bundt cake, berry cake, berry dessert, brunch cake, fruit cake