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    You are in: Home / Recipes / Bumbleberry Bundt Cake Recipe
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    Bumbleberry Bundt Cake

    Bumbleberry Bundt Cake. Photo by Baby Kato

    1/1 Photo of Bumbleberry Bundt Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Kittencalskitchen's Note:

    This is a moist, full of fruit high-riser! I just purchased a small bag of frozen mixed berries, and added them in frozen, do not thaw, or use all blueberries if desired, or all raspberries or all blackberries! Because of all the frozen fruit, this cake will take a little longer to bake, so you might want to loosely cover the cake with foil the last 15 minutes or more of baking as to avoid browning. Make certain that your butter, eggs and buttermilk are all at room temperature for this cake, and use all-purpose and also cake flour,it will make a difference in the cakes quality! For a really nice presentation, prepare the recipe in 12 greased mini bundt tins, bake for 35-45 minutes or until the cakes test done, then follow the instructions for glazing the mini cakes, then if desired glaze with white chocolate.

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    Ingredients:

    Servings:

    Units: US | Metric

    GLAZE

    Directions:

    1. 1
      Set oven to 350 degrees.
    2. 2
      Grease and flour a 12-cup Bundt pan.
    3. 3
      In a large bowl cream butter and sugar until fluffy (about 3 minutes).
    4. 4
      Add in the vanilla and lemon zest; mix to combine.
    5. 5
      Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
    6. 6
      In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
    7. 7
      Add the flour mixture into the creamed mixture alternately with the buttermilk.
    8. 8
      In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
    9. 9
      Bake for about 60-70 minutes or until the cake tests done.
    10. 10
      Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
    11. 11
      As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
    12. 12
      Allow the cake to cool 20 minutes, then invert to a large serving plate.
    13. 13
      Poke holes on top of the cake and then drizzle with syrup.
    14. 14
      Allow to cool before slicing.

    Browse Our Top Berries Recipes

    Ratings & Reviews:

    • on February 23, 2011

      55

      I knew when I saw who the cook was, it would be a good recipe and I was not disappointed. Neither were my coworkers when I brought it in to celebrate the addition of a new employee to the staff. Nothing but raves from them and me too. I didn't have pastry flour, but it worked just fine with the all purpose. After I described it on FaceBook I had to paste the link, because several of my friends wanted the recipe. I wouldn't change or add a thing to this great recipe. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2009

      55

      This is a really delicious cake. I didn't have any lemons on hand so I used a teaspoon of lemon extract, as well as adding a tablespoon of vanilla extract. I used Europe's Best Field Berry Mix for the fruit so mine had a few strawberries in it as well. I will definitely make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2008

      55

      I can't believe that no one has tried this recipe yet. What a treat for us. We love bundt cake and this one is exceptional. Tall, tender and flavorful, full of juicy berries and glazed in lemon. I'll be making this one often, thanks so much for sharing Kitten.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bumbleberry Bundt Cake

    Serving Size: 1 (187 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 629.6
     
    Calories from Fat 178
    28%
    Total Fat 19.8 g
    30%
    Saturated Fat 11.7 g
    58%
    Cholesterol 116.4 mg
    38%
    Sodium 631.7 mg
    26%
    Total Carbohydrate 107.0 g
    35%
    Dietary Fiber 3.3 g
    13%
    Sugars 65.3 g
    261%
    Protein 8.5 g
    17%

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