Blueberry-Cherry Buttermilk Cake

During the hot months of summer, I made sure to put our berries to good use, one of which was this berry-packed bundt cake. It’s one of those perfect cakes, where there’s actually more berry than cake, the cake itself is moist and flavourful, thanks to all the lemon zest, and where the glaze adds a punch of tart sweetness. This cake can be used with any fruit, but I used a combo of cherries and blueberries.
Not much else to say about this one…it’s a great bundt, and versatile and easy!

Blueberry-Cherry Buttermilk Bundt

adapted from Smitten Kitchen

2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
1 cup unsalted butter, at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3-4 cups mixed berries (I used cherries and blueberries this time)

2 cups (240 grams) powdered or confections’ sugar
Juice of 1-2 lemons
1 tablespoon (15 grams) unsalted butter, very, very soft
Preheat the oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. Set aside.

1. In a medium bowl, mix 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside.

2. In a large bowl, add the sugar and lemon zest. Rub the lemon zest into the sugar with your fingers, until it becomes fragrant. Add the butter to the sugar and cream together until it is light and fluffy (between 3 and 5 minutes)

3. Turn the mixer down to low and add the eggs one at a time. Scrape down the bowl after each egg addition. Beat in the vanilla.

4. Add 1/3 of the flour mixture to the batter, beating only until just combined. Add half of the buttermilk, and then another 1/3 of the flour mixture, and then the remaining buttermilk and the remaining flour mixture.

5. Toss the berries in a bowl with the 2 tablespoons of flour. Gently fold the berries into the cake batter.

6. Spread cake batter into the prepared baking pan.

7. Bake for 55 to 60 minutes, or until a test comes out clean.

8. Set cake pan on a wire rack and cool for 30 minutes. Remove cake from pan and cool completely.

9. Once cool, whisk together the powdered sugar and butter. Add lemon juice slowly, until it reaches the consistency you like (it can go from a glaze to a straight up frosting, whatever you prefer!) Spread or pour over top of cake and serve.