Raspberry Blueberry Bundt Cake
Prep time: 25 mins
Cook time: 60 mins
Total time: 1 hour 25 mins
  • Cake:
  • 2 cups (263 grams) all purpose flour
  • ½ teaspoon (3 grams) baking soda
  • 11 tablespoons (155 grams) unsalted butter, softened
  • 2 cups (415 grams) sugar
  • ½ teaspoon lemon zest, packed
  • 3 eggs
  • ¾ cup (200 grams) sour cream
  • 1 teaspon vanilla extract
  • 1 cup (159 grams) blueberries
  • ½ pint (170 grams) raspberries
  • Glaze:
  • 1½ cups (210 grams) confectioners sugar
  • 2 tablespoons plus 2 teaspoons (35 grams) lemon juice
  1. For the cake:
  2. Preheat the oven to 325°. Butter and flour a 10 cup swirl bundt pan or traditional bundt pan and set aside.
  3. Whisk together the flour and baking soda and set aside.
  4. Place the butter, sugar and lemon zest into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time. Blend in half of the dry ingredients.
  5. Stir in the sour cream and vanilla. Add the remaining dry ingredients.
  6. Gently fold in the blueberries and raspberries.
  7. Transfer the batter to the prepared pan.
  8. Bake at 325° for 55 - 60 minutes. Remove from the oven and cool in the pan for 10 minutes.
  9. Cover the top of the pan with a cooling rack. Turn upside down and gently remove the pan. Allow the cake to cool completely before glazing.
  10. For the glaze:
  11. Place the confectioners sugar and lemon juice into a small bowl. Stir until smooth.
  12. Transfer the glaze to a quart size freezer bag. Seal the bag and cut off a small piece of one of the bottom corners. Drizzle the glaze over the cooled cake. Allow each layer of glaze to dry before applying the next.
Recipe by Desserts Required at https://www.dessertsrequired.com/raspberry-blueberry-bundt-cake