Description
A soft, buttery bundt cake filled with juicy mixed berries and finished with a light glaze for a beautiful, moist, and fruity dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/4 cup milk
- 2 tsp vanilla extract
- 2 cups mixed berries (fresh or frozen, lightly floured)
- For the glaze: 1 cup powdered sugar, 2–3 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the floured berries gently to avoid breaking them.
- Pour batter evenly into the prepared bundt pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake.
Notes
- Lightly flouring the berries prevents them from sinking to the bottom.
- Frozen berries can be used without thawing to avoid excess moisture.
- Add a lemon or orange zest to the batter for extra brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg