This month has been super busy so I decided to kill two birds with one stone with this month’s Bundt cake. We have a berrilicious theme this month for #bundt-a-month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month. Since I also had a luncheon at school last week and was asked to make a dessert so I made the Bundt for the luncheon and am using it for this month’s Bundt.
As soon as I heard the theme I wanted to do a lemon and berry Bundt cake. I ended up using blueberries, strawberries, raspberries, and blackberries. I added lemon yogurt to the Bundt cake and topped it off with a lemon glaze.
I was sad when it came out of the pan because pieces of the top stuck to the pan. Then when I went to cut it the cake started crumbling. I was already having a rough night so I just put it under my cake dome and went to bed. In the morning I put the lemon glaze on it and managed to cut the cake into slices. To make it look even prettier, I filled the center whole with strawberries. It seemed to work out just fine and the staff at my school really enjoyed it. This is the perfect spring or summer dessert.
Lemon Berry Bundt Cake (adapted from Julia’s Album)
2 1/2 c. flour
2 t. baking powder
1 t. salt
1/2 t. nutmeg
1 c. butter (2 sticks), softened
1 c. sugar
3/4 c. brown sugar
1 T. lemon juice
1 t. vanilla
1/3 c. milk
1/2 c. lemon yogurt
3 c. mixed berries, fresh or frozen (I used strawberries, blackberries, blueberries, and raspberries)
For the glaze:
2 c. powdered sugar
2 T. lemon juice
1 T. butter
1 t. vanilla
1. Preheat the oven to 350 degrees. Spray a Bundt pan with cooking spray then lightly coat with flour. Set aside.
4. Add in the eggs and vanilla and continue beating until well incorporated.
5. Add a third of the flour mixture, then the milk and stir well. Add in another third of the flour mixture followed by the lemon yogurt and mix well. Add in the remaining flour mixture and mix until just combined.
6. Use a spatula and fold in the berries. Pour into prepared Bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from oven and cool on a wire rack for 10 minutes. Run a knife around the edges and remove the cake from the pan. Cool completely on a wire rack.
8. In a medium bowl whisk all of the glaze ingredients until well combined. Drizzle over top of cooled cake. Serve with fresh berries.
- Blueberry Banana Bundt by Veronica at My Catholic Kitchen
- Blueberry Buttermilk Cake by Lora at Cake Duchess
- Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
- Blueberry Cream Cheese Bundt Cake by Anuradha atBaker Street
- Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
- Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
- Lemon Berry Bundt by Holly at A Baker’s House
- Lemon Raspberry Bundlets by Kate at Food Babbles
- Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
- Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
- Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
- Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
- Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
- Strawberry Sweetheart by Kim at Ninja Baking
- Very Berry Streusel Bundt by Anita at Hungry Couple