Louisiana Berry Bundt Cake is a Summer Delight | Food/Recipes

While the official start of summer isn’t until June 20, summer at my house is already in full swing. This period provides a welcome respite from the whirlwind of end-of-year activities that dominated the months of April and May.

So far, we have had other opportunities to connect with friends and family and will continue to do so over the coming months. With every invitation to relax by the lake, picnic in the park, or attend a pool party, my mind focuses on the menu.

Unfrosted Berry Bundt Cake

This was the case recently, when a group of friends attended a Shakespeare in the Park event.

My contribution to the picnic was one of my favorite summer desserts: summer berry bundt cake. The cake is light and fluffy and lets the sweet seasonal berries shine.

I have baked a version of this cake several times over the years, and each time, division arises among those who taste it.

Some people love lemon frosting, others prefer the cake without. Our park picnic group was no different, which inevitably led to a Shakespearean-themed debate. To glaze or not to glaze: that is the question.


Summer Berry Bundt Cake

Summer Berry Bundt Cake

Recipe by Olivia Regard

2 1/2 cups all-purpose flour

2 teaspoons of yeast

1 teaspoon fine sea salt or kosher salt

1 cup unsalted butter, at room temperature

1 1/2 cups granulated sugar

Zest of 1 lemon

3 large eggs, at room temperature

1/2 teaspoon vanilla extract

3/4 cup buttermilk

3 1/2 cups mixed berries


2 cups powdered sugar

Juice of 1 lemon

1 tablespoon unsalted butter, very very soft

1. Preheat oven to 350°F.

2. Generously grease a Bundt pan with butter and a little flour or non-stick spray. Place the prepared pan in the refrigerator or freezer while you prepare the cake batter to set the coating and prevent the cake from sticking to the pan.

3. Reserve 2 tablespoons of flour. Mix the remaining flour, baking powder and salt and set aside.

4. In another bowl or stand mixer, beat together the butter, sugar and lemon zest until light and fluffy.

5. Reduce the mixer speed to low and add the eggs one at a time, scraping down the sides of the bowl between each addition. Add the vanilla and stir to combine.

6. Incorporate the dry ingredients and buttermilk into the butter-egg batter by adding 1/3 of the dry ingredients to the batter and beat until well combined. Add half the buttermilk, mix. Continue to incorporate the flour mixture and remaining buttermilk, alternating between the two and ending with the last third of the flour mixture. Scrape the sides of the bowl occasionally to completely incorporate the dry and wet ingredients. Do not overmix.

7. In the bowl with the dry ingredients, mix the berries with the remaining 2 tablespoons of flour.

8. Gently fold the berries into the cake batter. The dough will be thick.

9. Spread the cake batter into the cake pan. Bake for 55 to 60 minutes, rotating the cake halfway through baking so it browns evenly. The cake is done when a toothpick (toothpick or skewer) comes out clean.

10. Cool the cake on a wire rack for 30 minutes or more before inverting onto a serving platter.

11. For the glaze: Mix the powdered sugar, lemon juice and butter until smooth. If you prefer a thinner glaze, add more juice or a little cool water. Drizzle over the top of the cake.

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