Moist, buttery, and beautifully simple, this Everyday Bundt Cake with Berry Glaze is the perfect go-to dessert for any occasion. Topped with a vibrant drizzle made from mixed berries and lemon, this cake balances sweet richness with a tangy twist—perfect for brunch, tea time, or a cozy afternoon treat.
For the Bundt Cake:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup whole milk
1/4 cup sour cream or plain yogurt
For the Berry Glaze:
1 cup fresh or frozen mixed berries (blueberries, raspberries, blackberries)
1 tbsp lemon juice
1 cup powdered sugar
1-2 tbsp milk (adjust for consistency)
Preheat Oven:
Set oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
Cream Butter & Sugar:
In a large bowl, beat softened butter and sugar until light and fluffy.
Add Eggs & Vanilla:
Beat in eggs one at a time. Stir in vanilla extract.
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Combine Wet & Dry:
Add flour mixture to the butter mixture in three parts, alternating with milk and sour cream. Mix until just combined.
Bake the Cake:
Pour batter into the prepared pan. Smooth the top and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
Make Berry Glaze:
In a saucepan, heat berries and lemon juice over medium heat until berries burst. Press through a sieve to remove seeds.
Whisk the berry juice with powdered sugar and enough milk to create a pourable glaze.
Finish & Serve:
Drizzle glaze over the cooled cake. Let set before slicing and serving.
Use all raspberries or blueberries for a single-flavor glaze.
Garnish with extra berries or edible flowers for a decorative touch.
Store covered at room temp for up to 3 days or refrigerate for longer freshness.
Find it online: https://yumfoodusa.com/bundt-cake-with-berry-glaze/