Triple Berry Summer Buttermilk Bundt

Name: Triple Berry Summer Buttermilk Bundt
Ingredients: Cake; 2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour; 2 teaspoons (10 grams) baking powder; 1 teaspoon fine sea salt or table salt; 1 cup (8 ounces or 225 grams) unsalted butter, at room temperature; 1 3/4 cups (340 grams) granulated sugar; Zest of 1 lemon; 3 large eggs, at room temperature; 1/2 teaspoon vanilla extract; 3/4 cup (175 ml) buttermilk; 3 cups (350 to 450 grams) mixed berries; Glaze; 2 cups (240 grams) powdered or confections’ sugar; Juice of 1 lemon; 1 tablespoon (15 grams) unsalted butter, very, very soft

Triple Berry Summer Buttermilk Bundt was pinched from <a href="http://smittenkitchen.com/blog/2012/06/triple-berry-summer-buttermilk-bundt/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

•

Cake

•

2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour

•

2 teaspoons (10 grams) baking powder

•

1 teaspoon fine sea salt or table salt

•

1 cup (8 ounces or 225 grams) unsalted butter, at room temperature

•

1 3/4 cups (340 grams) granulated sugar

•

Zest of 1 lemon

•

3 large eggs, at room temperature

•

1/2 teaspoon vanilla extract

•

3/4 cup (175 ml) buttermilk

•

3 cups (350 to 450 grams) mixed berries

•

Glaze

•

2 cups (240 grams) powdered or confections’ sugar

•

Juice of 1 lemon

•

1 tablespoon (15 grams) unsalted butter, very, very soft

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes