Triple Berry Bundt Cake
Description
Triple Berry Bundt Cake- blueberries, raspberries and blackberries, oh my! The perfect summer dessert. Hint of lemon, pops of bright beautiful berries, this is certain to be a crowd pleaser. I love the rusticity and simplicity of bundt cakes- so easy yet so delicious. I hope you are having a wonderful summer soaking up the sun and making memories with friends and family. Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 60-75 minutes cook time
- 45 minutes chill time
Recipe
Ingredients
For the bundt cake:
2 1/2 cups (325g) gluten free flour blend
2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt (increase to 1 teaspoon if using unsalted butter)
1 cup (226g) butter (I use salted)
1 3/4 cups (350g) sugar
zest of one lemon
3 eggs, room temperature
1/2 teaspoon (2.5ml) vanilla extract
3/4 cup (180g) sour cream (can sub buttermilk or full fat greek yogurt)
3 cups berries (fresh or frozen, I used frozen blackberries, raspberries and blueberries)
2 tablespoons (16g) gluten free flour blend (to coat berries)
For the glaze:
2 cups (240g) powdered sugar
1/4 cup (60ml) freshly squeezed lemon juice
1 tablespoon (14g) softened butter
For the bundt cake:
1. Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and lightly sprinkle with gluten free flour.
2. In a medium bowl, combine gluten free flour, baking powder and salt. Set aside.
3. In a large bowl, combine softened butter, sugar and lemon zest. Mix on medium high speed for 5 minutes until light and fluffy.
4. Add the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl as needed.
5. Stir in vanilla.
6. Mix the dry ingredients into the wet ingredients in three additions alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
7. Toss berries in 2 tablespoons of flour. If using frozen berries, do not thaw them first.
8. Gently fold the berries coated in flour into the batter.
9. Pour batter into prepared bundt pan.
10. Bake for 60-75 minutes, or until toothpick inserted into the center comes out clean.
11. Remove the pan from the oven and cool in the pan for 45 minutes.
12. Transfer bundt pan (still warm) to the freezer for a half hour, then invert the bundt pan on a wire cooling rack to release the cake from the pan. Allow the bundt pan to rest upside down until the cake has released and comes away easily.
For the glaze:
1. While the bundt is cooling, prepare the glaze.
2. Mix all of the ingredients together until smooth.
3. Spoon over the top of the bundt cake.
4. Slice and enjoy!
Ingredients
For the bundt cake:
2 1/2 cups (325g) gluten free flour blend
2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt (increase to 1 teaspoon if using unsalted butter)
1 cup (226g) butter (I use salted)
1 3/4 cups (350g) sugar
zest of one lemon
3 eggs, room temperature
1/2 teaspoon (2.5ml) vanilla extract
3/4 cup (180g) sour cream (can sub buttermilk or full fat greek yogurt)
3 cups berries (fresh or frozen, I used frozen blackberries, raspberries and blueberries)
2 tablespoons (16g) gluten free flour blend (to coat berries)
For the glaze:
2 cups (240g) powdered sugar
1/4 cup (60ml) freshly squeezed lemon juice
1 tablespoon (14g) softened butter
For the bundt cake:
1. Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and lightly sprinkle with gluten free flour.
2. In a medium bowl, combine gluten free flour, baking powder and salt. Set aside.
3. In a large bowl, combine softened butter, sugar and lemon zest. Mix on medium high speed for 5 minutes until light and fluffy.
4. Add the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl as needed.
5. Stir in vanilla.
6. Mix the dry ingredients into the wet ingredients in three additions alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
7. Toss berries in 2 tablespoons of flour. If using frozen berries, do not thaw them first.
8. Gently fold the berries coated in flour into the batter.
9. Pour batter into prepared bundt pan.
10. Bake for 60-75 minutes, or until toothpick inserted into the center comes out clean.
11. Remove the pan from the oven and cool in the pan for 45 minutes.
12. Transfer bundt pan (still warm) to the freezer for a half hour, then invert the bundt pan on a wire cooling rack to release the cake from the pan. Allow the bundt pan to rest upside down until the cake has released and comes away easily.
For the glaze:
1. While the bundt is cooling, prepare the glaze.
2. Mix all of the ingredients together until smooth.
3. Spoon over the top of the bundt cake.
4. Slice and enjoy!