With the huge influx of GORGEOUS berries coming into season, I just had to have a fruitastic recipe. This breakfast-worthy (or dessert, or snack, or elevensies, or…) cake does the job.
Just look how pretty they all are (strawberries, blueberries, raspberries, and some nectarines for good measure)!
Anyway, my first run through with the recipe was great, but…too sweet. Things are NEVER too sweet for me. I adore sugar and also drizzle honey on just about any kind of food you can conceive of. I could barely get two bites of this down without a big gulp of milk.
To remedy the sweetness issue, I ditched the glaze and made a few other tiny adjustments. Round two turned out incredible. It was infinitely more versatile with the sweetness knocked down a notch, and we happily gobbled it down throughout the week.
This cake is just chock full of fruit and the result is wonderful. It’s exactly the kind of thing I’d serve to uptight folks I needed/wanted to impress. Lovely, lovely, lovely.
Please let me know how you like it!
- 1 cup chopped strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1 cup chopped nectarines
- Lemon zest, from one lemon
- 2½ cups all-purpose flour (plus 3 additional tablespoons, set aside for later)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup room temperature unsalted butter
- 1¾ cups sugar
- 3 room temperature eggs
- ½ teaspoon vanilla extract
- ¾ cup buttermilk
- Preheat your oven to 350 °F, grease the living daylights out of a 10-12 cup bundt pan, and carefully coat with a thin layer of flour.
- Whisk together 2½ cups flour, baking powder, and salt.
- In a separate bowl, cream together butter, sugar, and lemon zest for about three minutes with an electric mixer. (I typically cream it for one minute, let it rest for another minute, then go back to actively creaming it for an additional two minutes).
- Add eggs, one at a time (mixing thoroughly on low-speed) followed by the vanilla extract.
- Next, pour in about ⅓ of the dry flour combo and mix in thoroughly, followed by half of the buttermilk (mix), ⅓ of the flour again (mix), the last half of the butter milk (mix), and the last ⅓ of the flour (mix until JUST combined, do not over-mix).
- In a separate bowl, toss together the 3 tablespoons of flour with your fruit until evenly coated.
- Carefully fold together the batter and berries. They will squish a bit, but don't you worry. It'll be ok.
- Plop big spoonfuls of batter evenly in the prepared bundt pan and smooth it a bit so that it's all fairly level.
- Bake for 30 minutes, then rotate the pan 180 degrees.
- Bake for approximately 30 additional minutes, or until a tester comes out clean.
- Serve and enjoy!
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.