Name: Bundt Cake With Berries
Prep time: 20 min
Cook time: 55 min
Total time: PT-490172H25M41S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 1 cup sour cream; 1/4 cup milk; 2 tsp vanilla extract; 2 cups mixed berries (fresh or frozen, lightly floured); For the glaze: 1 cup powdered sugar, 2–3 tbsp lemon juice

Jump to Recipe·Print Recipe

This Bundt Cake incorporates tender crumb, light vanilla flavour, and bursts of fresh berries throughout, creating an elegant yet comforting dessert.

Why You’ll Love This Recipe

It is simple to prepare, visually appealing, and versatile enough for brunches, celebrations, and everyday enjoyment. The berries add moisture and bursts of flavour.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter
granulated sugar
eggs
vanilla extract
milk
mixed berries
powdered sugar for dusting

Directions

Preheat oven to 350°F (177°C). Grease and flour a Bundt pan.
Cream butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Whisk dry ingredients separately.
Add dry ingredients alternately with milk.
Fold in berries carefully.
Pour batter into the pan and smooth the top.
Bake for 45–55 minutes, until a skewer comes out clean.
Cool in the pan for 10 minutes, then invert and cool fully.

Servings and Timing

Servings: 12
Prep time: 20 minutes
Bake time: 45–55 minutes
Cooling time: 1 hour

Variations

Add lemon zest for brightness.
Use only blueberries for a classic version.
Add a glaze instead of powdered sugar.
Add chocolate chips for richness.
Substitute almond extract.

Storage/Reheating

Store covered at room temperature for 3 days or refrigerated up to 5 days. Slice and warm briefly in the microwave if desired.

FAQs

Can I use frozen berries?

Yes, but do not thaw them.

Why did my berries sink?

Coat berries lightly in flour before adding.

Can I glaze the cake?

Yes, lemon or vanilla glaze works well.

Should the butter be softened?

Yes, it must be soft for proper creaming.

Can I bake it in a loaf pan?

Yes, but adjust baking time.

Can I use whole wheat flour?

Half whole wheat is acceptable.

Can I add nuts?

Yes, almonds or pecans work well.

Can I make it dairy-free?

Use plant-based butter and milk.

Why is my cake dry?

It may be overbaked; check earlier.

Can I freeze leftovers?

Yes, freeze slices up to 2 months.

Conclusion

This Bundt Cake with Berries is tender, flavourful, and versatile, offering delightful bursts of fruit in every slice.

Bundt Cake With Berries

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A soft, buttery bundt cake filled with juicy mixed berries and finished with a light glaze for a beautiful, moist, and fruity dessert.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream, milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in the floured berries gently to avoid breaking them.
Pour batter evenly into the prepared bundt pan.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Whisk powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake.