Best 7 Triple Berry Summer Buttermilk Bundt Cake Recipes

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Indulge in a delightful culinary journey with our exploration of the best recipe for "Triple Berry Summer Buttermilk Bundt Cake." This tantalizing dessert combines the vibrant flavors of fresh berries, the richness of buttermilk, and the comforting aroma of summer. As you embark on this baking adventure, we'll guide you through the process of selecting the perfect berries, mastering the delicate balance of ingredients, and achieving that golden-brown crust that entices the senses. Get ready to create a summer masterpiece that will leave your taste buds dancing and your loved ones asking for more.

Here are our top 7 tried and tested recipes!

TRIPLE BERRY SUMMER BUTTERMILK BUNDT CAKE



Triple Berry Summer Buttermilk Bundt Cake image

This recipe came from SmittenKitchen.com, one of my favourite food blogs... and she's adapted it from Rustic Fruit Desserts. All I know is that it's delicious! It's the perfect summer cake, a light tasting lemon-kissed, berry wonder - the perfect use for the plentiful berries available this time of year. Make it for dessert, and enjoy it for breakfast the next day. Use fresh berries when available, frozen are ok, too. Feel free to use whatever berries are in season, or whichever you prefer. When I made it, I left the glaze off, and sprinkled it lightly with powdered sugar. Delish.

Provided by Katzen

Categories     Dessert

Time 1h20m

Yield 1 Bundt Cake, 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or 1 teaspoon table salt
1 cup unsalted butter, at room temperature
1 3/4 cups granulated sugar
1 lemon, zest of
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
2 tablespoons all-purpose flour
3 cups berries (blueberries, raspberries, blackberries, etc)
2 cups powdered sugar
1 lemon, juice of
1 tablespoon unsalted butter, very, very soft

Steps:

  • Preheat your oven to 350°F Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
  • In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don't mix any more than you need to. In the bowl where you'd mixed your dry ingredients, toss the berries with the 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
  • Spread cake batter - you might find it easier to plop it in the pan in large spoonfuls, because it's so thick - in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.
  • Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you'd like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
  • *Note: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you're really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance.

BLUEBERRY BUTTERMILK BUNDT CAKE



Blueberry Buttermilk Bundt Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 17

For the cake:
2 sticks unsalted butter, at room temperature, plus more for the pan
3 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons fine salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)
For the toppings:
2 to 3 cups large strawberries, halved or quartered (about 1 pint)
1 to 2 tablespoons granulated sugar
2 1/2 cups confectioners' sugar
1 tablespoon unsalted butter, at room temperature
4 to 5 tablespoons milk

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
  • Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
  • Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
  • Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

THREE BERRY BUTTER CAKE



Three Berry Butter Cake image

Categories     Cake     Milk/Cream     Mixer     Berry     Dairy     Fruit     Breakfast     Dessert     Bake     Picnic     Blackberry     Blueberry     Raspberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter
1/4 cup heavy cream
3 large eggs at room temperature
1 1/4 cups granulated sugar
1/2 teaspoon salt
2 teaspoons finely grated fresh lemon zest
2 teaspoons baking powder
1 teaspoon vanilla
2 1/2 cups cake flour (not self-rising)
6 cups mixed berries (1 3/4 ponds) such as raspberries, blackberries, and blueberries
2 tablespoons confectioners sugar

Steps:

  • Preheat oven to 350°F. Grease a 13- by 9- by 2-inch metal baking pan, then line bottom with wax paper and grease paper.
  • Heat butter with cream in a small saucepan over low heat until melted, then cool.
  • Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes with a standing mixer or about 12 minutes with a handheld. Add zest, baking powder, and vanilla and mix on low speed until blended.
  • Add 1 1/4 cups flour and half of butter mixture and mix on low speed until blended. Mix in remaining butter and 1 1/4 cups flour in same manner. Increase speed to medium and beat 1 minute with a standing mixer or 2 minutes with a handheld, or until batter is thick and sticky. Add berries and carefully fold in with a rubber spatula until barely combined. (Raspberries will begin to fall apart, and batter will look slightly pink.) Spoon batter into baking pan, gently smoothing top. Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.
  • Run a knife around edge of cake, then invert rack over cake and flip cake onto it. Remove wax paper and reinvert onto a platter.
  • Just before serving, dust with confectioners sugar.

BERRY BUTTERMILK CAKE



Berry Buttermilk Cake image

Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.

Provided by Dawn Perry

Categories     cakes, dessert

Time 1h15m

Yield 1 (9-inch) square or round cake

Number Of Ingredients 10

1/2 cup/120 milliliters vegetable oil or other neutral oil, plus more for greasing the pan
1/2 cup/120 milliliters buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/200 grams plus 2 tablespoons granulated sugar
1 1/2 cups/190 grams plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 (10-ounce/285-gram) bag frozen berries (about 2 cups), any kind, any combination (large berries quartered)

Steps:

  • Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
  • Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

TRIPLE BERRY BUTTER CAKE



Triple Berry Butter Cake image

Make and share this Triple Berry Butter Cake recipe from Food.com.

Provided by KathyP53

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 10

6 cups mixed berries (raspberries, blueberries, blackberries)
4 eggs
3 cups all-purpose flour
1 1/2 cups sugar
1 cup unsalted butter, softened (2 sticks)
1/3 cup heavy cream
2 teaspoons baking powder
1 1/2 vanilla extract
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees and butter a 9X13" baking dish.
  • Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then allow to cool.
  • In a large bowl or mixer, beat together eggs, sugar, and salt until lightened in in color, and thick and ribbony, 4-6 minutes. Beating time doubles if using a hand mixer.
  • Mix in baking powder, vanilla, and lemon zest.
  • In batches, gradually add flour to batter and mix just until incorporated, then carefully fold in 5 cups of mixed berries.
  • Pour batter into greased baking dish and top with remaining berries.
  • Place in oven and bake 50-60 minutes, or until toothpick inserted in center comes out clean.
  • Remove from oven and let cool at least 15 minutes.
  • To remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down, or right side up.

Nutrition Facts : Calories 515.7, Fat 19.9, SaturatedFat 11.8, Cholesterol 111.7, Sodium 190.3, Carbohydrate 79.7, Fiber 3.2, Sugar 25.1, Protein 7.4

TRIPLE BERRY SHORTCAKE



Triple Berry Shortcake image

My great-great-grandmother handed down her shortcake recipe. I'm sharing it because it's way too fabulous to keep it a secret! -Sara Kingsmore, Vadnais Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
TOPPING:
1-1/2 cups fresh blueberries
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh raspberries
2 tablespoons sugar
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to a greased 13x9-in. pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream if desired.

Nutrition Facts : Calories 361 calories, Fat 14g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 301mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • For a truly moist and flavorful cake, use fresh berries. If fresh berries are unavailable, you can use frozen berries, but be sure to thaw them completely before using.
  • Be sure to grease and flour the bundt pan thoroughly before baking. This will help prevent the cake from sticking to the pan.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry, crumbly cake.
  • Allow the cake to cool completely before glazing. This will help the glaze set properly.

Conclusion:

This triple berry summer buttermilk bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a sweet, tangy glaze. The berries add a pop of color and flavor that makes this cake irresistible. Whether you are serving it for a special occasion or just as a simple treat, this cake is sure to be a hit.

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