We buy so much fruit when summer comes because I love fruit…especially berries. So yesterday I’m looking in our fridge at all the berries thinking, what can I do with all of this wonderful summer bounty! A cake of course! Ludmilla’s favorite dessert! I had a mix of strawberries, blueberries and raspberries and I wanted to use ALL of them. Of course I looked to see what else we had….buttermilk, lemons, flax seeds and wheat germ..I love to add these added nutrients whenever I can! So here is a recipe I made throwing together everything I could get my hands on. It’s so beautiful and delicious..a perfect summer dessert… We hope you enjoy it!
Summer Mixed Berry Bundt Cake
2 1/2 c. plus all-purpose flour plus extra
2 teaspoons baking powder
1 tsp. salt
2 T. flax seeds
2 T. wheat germ
1 c. unsalted butter, room temperature1
1 3/4 c. granulated sugar
zest of 2 lemons
3 large eggs, room temperature
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 c. full fat buttermilk
3 1/2 c. mixed berries (I used raspberries, blueberries and strawberries)
2 cups powdered sugar
juice of 2 lemons
1-2 T. whole milk
Berry Sauce To Top Glaze:
1/2 c. powdered sugar
1 tsp. vanilla
1/4 c. fresh blueberries
2 T. coconut milk
Preheat oven to 350F. Use a 10 in. nonstick bundt pan or if you don’t have one, grease and flour a regular bundt pan. I used a pan with 6 small bundt pans in one and 1 small bundt pan. I love that I could have some smaller cakes to give out to neighbors and friends!
In a medium bowl mix together 2 1/2 c.flour, baking powder , wheat germ, flax seeds and salt. Set aside. In a kitchen aid mixer cream together butter, sugar and lemon zest until fluffy. Add in eggs, one at a time, then vanilla and almonds extracts, scraping down the sides as you mix. Add 1/3 of the flour, then 1/2 of the buttermilk, then 1/3 flour, 1/2 of the buttermilk then remaining flour. Mix until just combined.
In a separate bowl mix berries gently with 3 T. flour. Fold the berry mixture into the batter gently until just combined.
Divide batter amongst your pan(s) and bake 50-60 minutes depending upon the size of your pans, until a toothpick inserted comes out clean. If you use the smaller bundt pans remember to check them sooner …
Cool on a wire rack at least 30 minutes before turning out onto a plate to cool.
When cakes are totally cooled whisk together in a kitchen aid mixer powdered sugar, lemon juice and milk until somewhat thick but able to pour over the cakes. Drizzle glaze over the tops and let run down the sides. If you like a thicker glaze, use less milk and lemon juice.
In a food processor, combine all ingredients until smooth. Adjust to how thick or thin you want it with more or less coconut milk, powdered sugar and berries. I found this amount to be perfect to glaze the cake.
After the lemon glaze has set, drizzle the blueberry glaze over the top of that to set. Garnish with fresh berries if you like!!
Serve with fresh berries over the top!