This moist red, white, and blue raspberry blueberry Bundt cake is the perfect cake for Memorial Day or the Fourth of July. You don't need a special occasion to enjoy the cake! The cake is filled with blueberries and raspberries, and it can be served as a coffee cake or as a dessert.
I used fresh blueberries and frozen red raspberries, but fresh raspberries may be used as well. If you use frozen raspberries, keep them in the freezer right up until you add them to the batter.
I drizzled a basic vanilla icing over the cake, but it's moist enough to serve plain or with a dessert sauce. This lemon sauce would be fabulous on the cake, or simply dust it with sifted confectioners' sugar.
- 3 cups all-purpose flour (13 1/2 ounces)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons butter (softened, 1 1/2 sticks)
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk (well shaken)
- 1 cup blueberries (rinsed, picked over, stems removed)
- 1 cup raspberries (frozen)
- Optional: 1 1/2 cups powdered sugar (for the glaze)
- Optional: 3 tablespoons butter (softened, for the glaze)
- Optional: 2 to 4 tablespoons water (as needed, hot, for the glaze)
- Optional: 1/2 teaspoon vanilla extract (for the glaze)
- Heat the oven to 350 F. Generously butter a Bundt cake pan and dust thoroughly with flour.
- Measure or weigh the flour and put it in a medium bowl. Remove 2 tablespoons of flour to another bowl and set it aside.
- To the remaining flour in the medium bowl add the baking powder, soda, and salt. Set aside.
- In a large mixing bowl with an electric mixer, beat the 12 tablespoons of softened butter with the 1 1/2 cups of granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the 2 teaspoons of vanilla extract.
- Beat in about one-third of the flour mixture. Add half of the buttermilk and beat until blended. Add another one-third of the flour mixture and the remaining buttermilk; blend well. Beat in the remaining flour mixture and continue beating until smooth.
- Put the blueberries and frozen raspberries (or fresh) in the bowl with the remaining 2 tablespoons of flour. toss to coat the berries thoroughly.
- With a spatula or wooden spoon, gently fold the berries into the batter.
- Spoon the batter evenly into the prepared Bundt cake pan.
- Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake for about 10 minutes in the pan. Carefully loosen the cake and remove it to a cooling rack.
- Let it cool completely and then dust it with sifted confectioners' sugar or drizzle with the following glaze, if desired.
Optional Vanilla Glaze
Combine the confectioners' sugar with 3 tablespoons of soft butter, 1/2 teaspoon of vanilla, and 2 tablespoons of hot water. Beat well and add more hot water, as needed for a drizzling consistency. Drizzle or spoon over the cooled cake.
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|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||11 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|