You will be making this Berry Buttermilk Pound Cake all year long! Fresh or frozen berries, this buttermilk cake is delicious and perfect for dessert or brunch. #buttermilkcake #buttermilkpoundcake www.savoryexperiments.com

Berry Buttermilk Pound Cake

Course: Dessert
Cuisine: American
Keyword: buttermilk pound cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 1 hour
Servings: 12
Calories: 277 kcal
You will be making this Berry Buttermilk Pound Cake all year long! Recipes that use fresh berries make my favorite desserts, but this buttermilk cake can use frozen berries too.
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Ingredients

Berry Bundt Cake:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup, plus 1/4 cup sugar
  • 3/4 cup buttermilk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 4 cups berries raspberries, blackberries, blueberries

Icing:

  • 1 cup powdered sugar
  • 3 tablespoons water
  • 1/2 teaspoon vanilla

Instructions

For Cake:

  1. Preheat oven to 350 degrees. Spray a 6 cup bundt pan with cooking spray.
  2. Sift together flour, baking powder, baking soda and salt in a large bowl.
  3. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, buttermilk, eggs and oil.
  4. Add dry mixture in 3 stages. Mix until just moist. Do not over mix. This will result in a tough cake.
  5. Toss all 4 cups of fresh berries in 1/4 cup sugar.
  6. Gently fold 3 cups of berries into batter (reserving 1 cup.) Pour into the bundt pan. Sprinkle remaining berries on top and tap several times to get them to stick to the batter. The weight of the berries can cause them to sink to the top of the cake. By adding a layer on the bottom you will equally distribute throughout the cake.
  7. Bake for 40-45 minutes, or until  the top is lightly browned and it passes the toothpick test. Set on wire rack until fully cooled.

For icing:

  1. Combine powdered sugar, water and vanilla in a small bowl until a pourable consistency- not too watery, but not too thick. Pour over cooled bundt cake.
  2. Best if served 1-2 days after baking.
  3. If you've tried this recipe, come back and let us know how it was! 

Recipe Notes

*You can use frozen berries, but make sure they are unsweetened and thawed to reduce excess water and liquid. 

Nutrition Facts
Berry Buttermilk Pound Cake
Amount Per Serving
Calories 277 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 28mg 9%
Sodium 168mg 7%
Potassium 181mg 5%
Total Carbohydrates 53g 18%
Dietary Fiber 1g 4%
Sugars 34g
Protein 3g 6%
Vitamin A 1.8%
Vitamin C 1.6%
Calcium 7.2%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.