Hi friends! I’ve got another dessert for you that would be perfect for the Fourth of July! This mixed berry bundt cake is scented with orange zest, has an orange glaze, and of course has mixed berries! The berries not only add wonderful, sweet flavor, but give the cake that red, white & blue appearance. I’ve also added some mini flags and even sparklers atop the bundt for a patriotic feel. This cake is a win-win because it takes little effort to make but still looks aesthetically pleasing and is sure to satisfy everyone :). Without the decorations, this bundt cake would be great at most times of year as well, and I can’t wait to keep making it this summer! If cake isn’t your thing, be sure to check out my last post, a brown butter pizookie also optionally decorated for the Fourth of July *drools*. In the meantime, let me show you how easy it is to make this cake!
Start by combining the flour, baking powder, and salt in a medium bowl and whisk to combine. Set aside.
In another large bowl, beat the room temperature butter for a few seconds. This will just help the other ingredients mix into the butter more efficiently. Add the sugar and zest of one orange, and beat again until combined and light and fluffy. I had my mixer going for about four minutes on high to achieve this!
Add the eggs one by one to the mixture, mixing until incorporated. Mix in the vanilla as well.
Next, add the flour mixture alternatively with the sour cream. I like using sour cream in my cakes because I like the moist texture it provides and also the slight tangy taste. I think it pairs well with most cake flavors too! You’ll want to start and end with the flour, alternating between both the flour and sour cream until just combined. Do not over mix!
Measure out 2 cups of mixed berries. I used blueberries and strawberries but raspberries or blackberries would also be delightful in this cake. Before adding the berries to the mixture, toss them in flour. This will ensure they do not sink to the bottom of the bundt. Gently fold the berries into the mixture until combined.
Add the batter to a standard bundt pan that has been buttered and floured. Evenly disperse the batter so that the cake bakes even. (p.s. I love seeing the orange zest peak through! So cute 🙂 ). Bake in a 350 degrees Fahrenheit oven for 55 minutes. Because every oven is different, I would suggest checking 5-10 minutes before in case it is done sooner, or alternatively if the cake isn’t done at 55 minutes, bake at 3-5 minute increments until it is done!
Let rest in the pan for 40 minutes before trying to flip it out. Cool completely before topping with glaze (recipe will be down below).
Then, all that’s left to do is decorate, serve, and enjoy!
I hope you’ll try this recipe and let me know what you think! Wishing everyone a fun and safe Fourth of July!
With Love,
Jenna
Mixed Berry Bundt Cake
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup room temperature butter unsalted
- 1 3/4 cups sugar white granulated
- zest 1 orange
- 1 tsp vanilla extract
- 3 eggs
- 3/4 cup sour cream
- 2 cups mixed berries
- 2 tbs all purpose flour to coat the berries
- 1 cup powdered sugar
- 2-3 tsp orange juice fresh squeezed
Instructions
- Pre-heat the oven to 350 degrees Fahrenheit and butter and flour a standard bundt pan.
- In a medium bowl, add the flour, baking powder and salt. Whisk to combine and set aside.
- In the bowl of your stand mixer or large bowl with your hand mixer, beat the butter for a few seconds til creamy. Add the sugar and orange zest and mix until light and fluffy, about 4 minutes.
- Add the eggs one at a time, mixing until fully incorporated each time. Add the vanilla and mix until combined.
- Next, alternatively add the flour mixture with the sour cream, beginning and ending with the flour. Do not over mix.
- Coat the berries with the two tablespoons of flour to ensure they won't sink to the bottom. Add them to the batter and gently fold them in.
- Add the batter to the prepared bundt pan and spread evenly. Bake for about 55 minutes or until a toothpick comes out clean.
- Let the bundt cool for 40 minutes before trying to flip it out of the pan. In the meantime, begin the glaze.
- Add the powdered sugar and orange juice to a bowl and whisk until smooth. Once the cake is out of the pan and completely cool, add the glaze on top.
- Decorate, serve, and enjoy!