Triple Berry Summer Buttermilk Bundt Cake

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.

Steps

Preheat your oven to 350f 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 dont mix any more than you need to.

In the bowl where youd 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 th.

Ingredients

all-purpose flour, baking powder, fine sea salt, unsalted butter, granulated sugar, lemon, eggs, vanilla extract, buttermilk, berries, powdered sugar