Triple Berry Summer Buttermilk Bundt
Photo © Deb Perelman
- 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
- Zest of 1 lemon
- 3 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 3 cups mixed berries
- 2 cups powdered or confections’ sugar
- Juice of 1 lemon
- 1 tablespoon unsalted butter, very, very soft
- Produce
- Berries, mixed (3 cups)
- Lemon, Zest of (1)
- Lemon, Juice of (1)
- Cooking & Baking
- All-purpose flour (2 5/8 cups)
- Baking powder (2 teaspoons)
- Granulated sugar (1 3/4 cups)
- Powdered or confections’ sugar (2 cups)
- Sea salt or table salt, fine (1 teaspoon)
- Vanilla extract (1/2 teaspoon)
- Dairy
- Butter, unsalted (1 1/16 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 25, 2012 (8 months ago).
362 people saved this recipe.
