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Bundt Cake with Berries

Tuesday, 30 September 2014

I've been making this delicious cake a thousands times already, since I tried it at my friend's house. It's super easy, quick, and tastes yummy! Also, it makes for a great dessert to bring over to your friends' house.


- 1 cup melted butter
- 2 cups sugar
- 8 oz. regular or Greek yogurt (I use ASTRO natural yogurt 6% fat; the fattier the better:)
- 3 eggs
- 2 teaspoons lemon juice

- 2 ½ cups flour
- ½ tsp baking soda
- ½ tsp salt

- 12 oz. fresh strawberries/blueberries/raspberries (or any other fruit)
- 1 tablespoon of flour

- 1/2 cup powdered sugar
- 2 tablespoons of milk

  1. Preheat oven to 325 F, grease bundt pan with vegetable oil, sprinkle a bit of flour.
  2. Combine all wet ingredients, beat with a mixer a few minutes (I use a mixer with the knife blade in). Gradually mix in the dry ingredients (baking soda, salt, butter). Set aside.
  3. Mix the fruits with 1 tablespoon of flour. Set aside.
  4. Spoon about 1/3 of batter into the bottom of the bundt pan (so that when the cake is ready, the fruits don't fall out when you turn it over).  Spoon half of the fruits with flour into pan.  Add another 1/3 of batter on top. Add the remaining fruits, and then the remaining batter. 
  5. Bake for 40-50 minutes. Test with toothpick; ready once toothpick comes out dry.
  6. Let it cool down for about 1 hour. Put your pretty plate or platter over the pan, flip over the cake, and let it sit for a bit.
  7. Mix icing (I use my small mixer for this as well), and pour over the cake in a nice design, let drip down on the sides onto the plate.

Serve at room temperature.


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