Seasons are back where they are supposed to be.
It's July, and it's summer.
And that feels right and very proudly American because of course, the southern hemisphere simply has it wrong. Christmas happens in winter and the 4th of July occurs in summer.
This is how God ordained it.
Well...for the northern hemisphere anyway, but it was definitely something I never got used to in the three years I lived in the southern hemisphere--the strangeness of it all highlighted by shopping malls decorated in wintry, snowy fashion for Christmas while the sun blazed outside.
Opposing seasons--one of the many things that make your world feel all topsy-turvy when you make the move from northern to southern, and I suppose vica versa.
Happy to be back where the icy-cold weather does not prohibit you from dragging your South African friends outside for a braii reminiscent of an American cookout and forcing them to engage in a celebration of American independence.
In that spirit of happiness, I stole another recipe from Deb at Smitten Kitchen and made this delicious triple berry buttermilk bundt for our 4th of July celebrations.
This cake is a flavor-intense experience with a taste of summer berry season goodness in every bite. The sweetness of the blackberries and blueberries perfectly compliment the tartness of the raspberries and the sourness of the lemon glaze.
Best part, this is a seasonal all-around cake. Simply replace the berries with different in season fruits throughout the year. For instance, you can make an autumny rich cake with cranberries and walnuts. Or a late summer peach-blast.
Triple Berry Buttermilk Bundt
|Check out the original recipe on|
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 3/4 cups white 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 blueberries, blackberries & raspberries, but any combination of berries would work.)
- 2 tablespoons of all-purpose flour
- 2 cups powdered or confections’ sugar
- Juice of 1 lemon (or 2 small lemons)
- 1 tablespoon unsalted butter, very soft
- Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray (Bundts are tricky, so for best results use a greased, non-stick pan.)
- In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt and set aside. In large mixing bowl, cream together butter, sugar and lemon zest until light and very fluffy, about 3 to 5 minutes. Add eggs one at a time and mix (if using a mixer, use a low speed and scrape 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, scraping down bowl as you go. Do not over mix. In first bowl, toss berries with the remaining 2 tablespoons of flour. With a spatula, gently fold the berries into cake batter. Don't worry about squishing some of the berries in the process.
- Spoon batter into prepared pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 minutes so cake browns evenly. Set cake pan on a wire rack to cool for 30 minutes, before inverting cake onto a serving platter to finish cooling. Allow to cool completely.
- Once cool, whisk powdered sugar, lemon juice and butter until smooth and very, very thick. (For thinner glaze, add more juice.) Spread carefully over top of cake, letting it trickle down the sides. Serve at once or keep it covered at room temperature for 3 to 4 days.
Notes:*Add an additional cup of berries for a very berry cake.
If you like today's Sunday Serving, you might also like Mango-Berry Crumb Cake.