Berry Bundt Cake

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After the disappointment of the English muffins (stupid philandering Paul Hollywood), a bake that’s altogether prettier, tastier, and much less stressful to make. If you have a bundt pan it would look much more beautiful in that, but a tube pan or two loaf tins work just as well. This is basically Smitten Kitchen’s Triple Berry Buttermilk Bundt recipe, but I happened to have some blackberries and added some raspberries as well for a double berry cake. You can do what you like! Hurrah!


350g flour, plus an extra couple of tablespoons

2 tsp baking powder

1 tsp salt

225g butter

340g sugar

Zest of 1 lemon

3 eggs

175ml buttermilk

2 punnets berries


Juice of 1 lemon

240g icing sugar

25g very soft butter

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1. Sift together the 350g flour, baking powder and salt and set aside. Cream together the butter, sugar and zest until light and fluffy, then add the eggs one at a time. Beat in the vanilla.

2. Gently stir in 1/3 of the flour, then half the buttermilk, and alternate until everything is combined.

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3. Coat the berries in the remaining flour to prevent them sinking in the batter, then fold them into the mixture as gently as possible with a spatula. At this point the mixture will be very thick, and beautifully pink from the berries.

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4. Spoon into your prepared tin, and bake at 180C for 55-60 minutes. I took mine out a little early, and in retrospect it was a tad underdone.

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5. When cool, mix together the icing ingredients and drizzle over the cake.

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3 thoughts on “Berry Bundt Cake

  1. Your bundt cake is studded with so many gems! Your cake looks very moist and delicious, thanks for sharing the recipe!

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