Raspberry and Blueberry Bundt Cake

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/02/19
Raspberry and Blueberry Cake (Red, White, and Blue Cake)
Diana Rattray
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 servings
Nutrition Facts (per serving)
470 Calories
21g Fat
66g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 470
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 54%
Cholesterol 115mg 38%
Sodium 725mg 32%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 12%
Protein 6g
Calcium 166mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

We recommend to drizzle 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.

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Ingredients

  • Bundt Cake:
  • 3 cups/13 1/2 ounces  all-purpose flour
  • 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 Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons butter (softened)
  • 2 to 4 tablespoons water (as needed, hot)
  • 1/2 teaspoon vanilla extract

Steps to Make It

Note: while there are multiple steps to this recipe, this dessert dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Bundt Cake

  1. Gather the ingredients.

  2. Heat the oven to 350 F. Generously butter a Bundt cake pan and dust thoroughly with flour. 

  3. Measure or weigh the flour and put it in a medium bowl. Remove 2 tablespoons of flour to another bowl and set it aside.

  4. To the remaining flour in the medium bowl add the baking powder, soda, and salt. Set aside.

  5. 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.

  6. Add the eggs, one at a time, beating well after each addition. Beat in the 2 teaspoons of vanilla extract.

  7. 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.

  8. Put the blueberries and frozen raspberries (or fresh) in the bowl with the remaining 2 tablespoons of flour. Toss to coat the berries thoroughly.

  9. With a spatula or wooden spoon, gently fold the berries into the batter. 

  10. Spoon the batter evenly into the prepared Bundt cake pan.

  11. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

  12. Cool the cake for about 10 minutes in the pan. Carefully loosen the cake and remove it to a cooling rack. 

  13. Let it cool completely and then dust it with sifted confectioners' sugar or drizzle with the following glaze if desired.

  14. Serve and enjoy!

Optional Vanilla Glaze

  1. Gather the ingredients.

  2. 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.

  3. Drizzle or spoon over the cooled cake.

Tip

  • We 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.

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