Double Berry Bundt Cake a red, white, and blue July 4th treat

Posted by LacCreta Holland on 07/03, 2015 at 01:36 PM

Double Berry Bundt Cake a red, white, and blue July 4th treat

The berries have arrived in Happy Valley! 

We have lots of raspberries on our bushes in the backyard; the June rain has helped them grow as large as we have ever seen! The blueberries arrived from the Kiwanis Club last Tuesday, so now I have 30 pounds of blueberries to find wonderful recipes for. Yes, some of them have been eaten out of hand, as well as freezing many for winter oatmeal.

But I love to try new blueberry recipes.

This Double Berry Bundt Cake is an adaptation from a recipe I just received from and it is SO GOOD! Easy to make and very moist. Your family and holiday guests will rave about this cake that you can eat for breakfast/brunch/dessert. It’s a red, white and blue treat.

I am so grateful to be a citizen of the United States of America. I will be eating cake to celebrate!

Happy Fourth of July!!!

Double Berry Bundt Cake


- 2 and 1/2 cups plus 2 Tablespoons flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 and 3/4 cup sugar
- Zest of one lemon
- 3 eggs
- 1/2 teaspoon vanilla
- 3/4 cup buttermilk*
- 3 cups mixed strawberries and blueberries


- Preheat oven to 350 degrees.

- Generously grease a 10-cup Bundt pan, with with butter or a nonstick spray. Set aside.

- In a medium bowl, whisk 2 and 1/2 cups flour (leaving the 2 Tablespoons for later), baking powder and salt together; set aside. 

- In a mixing bowl, cream together the butter, sugar and lemon zest until light and fluffy, about 3 to 5 minutes—please mix that long so the cake will be moist and light.

- With mixer on low speed, add the eggs, one at a time.  Scrape down the bowl with each egg added.  Beat in vanilla briefly.

- Add 1/3 flour mixture, followed by half the buttermilk, another 1/3 of the flour mixture, the rest of the buttermilk and then the remaining flour mixture.  Scrape down the bowl from time to time to incorporate everything

- Toss the berries with the remaining 2 Tablespoons of flour and fold them GENTLY by hand into the cake batter. This batter will be thick.

- Spread the cake batter into the Bundt pan. Bake for 60-65 minutes or until a toothpick comes out clean. Because the cake is so tall, I use a wooden skewer to test the cake, so that it goes all the way to the bottom of the cake. Note: At 60 minutes my cake was still very “wet” and not done. But 5 minutes later, it was done!! That surprised me so watch the cake and don’t over bake it.

- Remove the cake from the oven and let it cool on a cooling rack for 30 minutes. Remove it from the pan and let it cool completely.

- Dust the cake with powdered sugar and enjoy!

*If you don’t have buttermilk on hand, make it yourself. Put 1 teaspoon white vinegar into a 3/4 cup measuring cup. Add milk to fill it up. Stir with a spoon and you will see the milk thicken into buttermilk.

Tags: bundtcake | recipe | July4th |

{name} Author: LacCreta Holland

Bio: LaCreta Holland—views on life and food change when you have lived in Italy--believes that good smells from the kitchen make people happy---loves to teach people to cook through my business Happy Valley Learn to Cook


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