This very berry bundt cake is a delightful, fruity dessert packed with fresh berries and topped with a simple dusting of powdered sugar.
The moist, tender cake is a perfect balance of sweetness and tartness, thanks to the mix of berries like blueberries, raspberries, and strawberries.
The beautiful bundt shape makes it a showstopper for gatherings, but it’s easy enough to whip up for any occasion.
Serve it as a light dessert or a special treat with a cup of tea. Let’s bake this deliciously fruity bundt cake!
- Prep Time: 28 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour, 8 minutes
- Yield: 12 servings 1x
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup plain Greek yogurt or sour cream
- 1 1/2 cups mixed berries (blueberries, raspberries, strawberries, chopped if large)
- 1 tablespoon all-purpose flour (for coating the berries)
- Powdered sugar for dusting
Instructions
- Preheat the oven and prepare the bundt pan (5 minutes):
- Preheat your oven to 350°F (175°C).
- Generously grease and flour a 10-cup bundt pan to prevent sticking.
- Mix the dry ingredients (3 minutes):
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter, oil, and sugar (5 minutes):
- In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla (2 minutes):
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Combine the wet and dry ingredients (5 minutes):
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and Greek yogurt (or sour cream). Begin and end with the dry ingredients, mixing until just combined.
- Fold in the berries (3 minutes):
- Toss the mixed berries with 1 tablespoon of flour to coat them (this helps prevent the berries from sinking).
- Gently fold the berries into the batter, distributing them evenly throughout the mixture.
- Bake the cake (45-50 minutes):
- Pour the batter evenly into the prepared bundt pan.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let the cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely.
- Top with powdered sugar and serve (5 minutes):
- Once the cake is fully cooled, generously dust it with powdered sugar for a simple yet beautiful finish.
- Slice and serve your very berry bundt cake!
Notes
This bundt cake is great with any combination of fresh berries you have on hand—feel free to mix and match according to your preference.
If you want to add a little extra flair, drizzle a simple lemon glaze over the top before dusting with powdered sugar.
This cake is perfect for gatherings, and it stores well in an airtight container for a few days.
Enjoy a slice of this fruity, moist cake with a cup of tea or coffee!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
