Nothing says summer like berries!
2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces) unsalted butter, at room temperature
1 3/4 cups granulated sugar ( I used 1 1/2 cups sugar.)
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3 cups mixed berries (I used approximately 3/4 cup each, raspberries and blackberries.)
2 cups powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon unsalted butter, very, very soft
Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. Set aside.
In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.
Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
**A Note From Deb at Smitten Kitchen
Although I made these with the 3 cups of berries listed below (using one cup each of blackberries, raspberries, and blueberries, though currants or huckleberries or whatever you can get would also be delicious) I think this cake has the potential to be even more of a “berry bomb” with a fourth cup of berries. The cake as written below is full of berries, but it’s a balanced amount — they don’t overwhelm the cake, and I do really like a cake that’s almost overwhelmed with fruit.