This triple berry lemon bundt cake is so delicious, with fresh lemon flavor in every bite, and sweet berries throughout, it’s the perfect summer cake!
This lemon berry bundt cake is so soft, and moist, with the perfect crumb. It’s flavored with lemon juice, and lemon zest, to keep it light, and lemony, and mixed with lots of frozen blueberries so you’ll get fresh that fresh berry and lemon taste in every bite. It’s perfect for making all summer long.
Tips for making lemon berry bundt cake:
- Make sure to grease your bundt pan generously. Since bundt pans are more intricate than other cake pans, you want to make sure you get all the cracks greased, and the middle flute tube. You can use a nonstick spray or lots of butter. Then I also recommend coating it lightly in flour too, add a tablespoon or two of flour and shake it around to coat the whole pan.
- Bring all your ingredients to room temperature. Let your eggs, butter, and yogurt come to room temperature before getting started so that the batter mixes together easily.
- Instead of Greek yogurt you can also use regular yogurt or sour cream.
- Make sure to toss your berries in flour before adding them to the batter. This will keep them from sinking to the bottom of the pan and keep them spread throughout the batter.
- You can use any mix of your favorite berries. I used a combination of blueberries, strawberries and raspberries, but you can use whichever berries you can get your hands on. Blackberries, huckleberries, boysenberries, or even use just blueberries for a Lemon Blueberry Bundt Cake, instead of a mix. You can also use fresh berries if that’s what you have.
If you have leftover frozen berries after making this cake, they’d be perfect for using in an easy smoothie, berry syrup, or a berry crumble.
How to make lemon berry bundt cake?
Preheat your oven and generously grease your bundt pan. I also like to coat mine in a couple tablespoons of flour.
Combine your dry ingredients in a large bowl, 2 1/4 cups of flour, baking soda, salt and lemon zest. Whisk them together.
In another bowl cream together the butter, and sugar until smooth and creamy, about 2 or 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as you go. Add in each of your eggs, one at a time. Stir in your fresh lemon juice into the butter sugar mixture.
Alternate adding your yogurt, then flour mixture, then yogurt, then flour to the butter sugar mixture. Stir until just combined after each addition, don’t over stir.
Toss the berries in the remaining 2 TBS of flour to coat them evenly. Gently stir the berries into the cake batter, it’s very thick, so be careful. Reduce the oven temperature and place the pan in the oven. Bake until the cake is golden on the top, and a toothpick inserted comes out clean. Cool in the pan for about 20-30 minutes, then carefully remove the cake from the pan. Run a knife around the edges to loosen it first, and remove it onto a cooling rack to cool completely.
When the cake is cool whisk the ingredients together for the glaze. Add more powdered sugar, or more milk if you need more for the right consistency. Drizzle the glaze evenly over the top of cake, and let it run down the sides.
This lemon berry cake got more even moist and delectable with every passing day. The leftover cake can be stored in a container with a lid at room temperature for 2 to 3 days, and in the fridge for 4 to 5 days.
You’ll love sharing this lemon berry cake with friends or family, and if you don’t, you won’t mind eating it all yourself either 😉
Looking for more bundt cake recipes?
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Triple Berry Lemon Cake
Ingredients
Triple Berry Lemon Bundt Cake
- 2 1/2 cups all purpose flour (divided)
- 1 cup butter (softened - 2 sticks)
- 2 cups sugar
- 3 eggs
- 1 Tbs lemon juice
- zest 1 lemon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 oz. plain Greek yogurt
- 1 1/2 cups frozen triple berries* (blackberries, raspberries, blueberries)
For the Lemon Glaze:
- 2 TBS lemon juice
- 1 cup powdered sugar
- 1 TBS milk
Equipment
Instructions
Triple Berry Lemon Bundt Cake
- Preheat the oven to 375 degrees Fahrenheit.
- Grease or butter and flour (with 2 TBS flour) a 10 inch bundt cake pan.
- In a medium bowl, put 2 1/4 cup flour, baking soda, salt, and the lemon zest. Whisk them together.
- In another medium bowl, cream together the softened butter and 2 cups of sugar until soft and fluffy, about 2 to 3 minutes.
- Add in one egg at a time, till combined to the butter and sugar mixture.
- Stir in 1 TBS of lemon juice to the butter sugar mixture.
- Alternate adding the flour with the yogurt to the creamed mixture, stirring until just combined in between each addition (don't over mix).
- Toss the berries in the remaining 2 TBS of flour to coat.
- Gently stir the berries into the cake batter evenly (the batter was very thick).
- Pour the cake batter into the prepared bundt cake pan and evenly spread throughout the pan.
- Reduce the oven temperature to 325 degrees Fahrenheit, and put the cake in and bake for 55 minutes or until a toothpick comes out clean.
- Cool in the pan about 20 minutes on a cooling rack.
- After 20 minutes remove cake from the pan (you may need to take a knife around the edges to loosen)
- Cool completely on a cooling rack.
For the Lemon Glaze:
- Add the powdered sugar, lemon juice and 1 TBS of milk, and stir together to make a nice thin glaze.
- Add more milk, or powdered sugar as needed to get the right texture.
- Once the cake is completely cooled, drizzle the glaze over the top of it and let the glaze run down the sides.
Notes
This lemon berry bundt cake was first published on March 14, 2014. Photos were updated on June 12, 2020.
Maggie says
Yummy! I live in Oregon and since it’s Marrionberry season I used those with fresh raspberries. And a little vanilla ice cream on the side. Everyone loved it!
Aimee says
That sounds delicious. So glad you loved it
Tina says
I see milk with an asterisk. Where does the milk come in?
Aimee says
There is milk in the icing. You add just a little more if the icing is too thick too drizzle.
Rosi says
This is delicious! Made it four times already and it’s always a hit!
Denise Beail says
Terrific recipe. I used the cherry berry frozen blend from Trader Joe’s Make sure you grease your pan well. I used the Baking Spray from Baker’s Secret with flour.
Ellen says
Thanks so much. It would be so yummy with cherry. And yes, anytime you are using a bundt pan, grease it well, thanks for the reminder.
Luke Ryan says
Awesome followed the specs and we all loved it
Ellen says
I love know this, thanks for telling us. So glad you loved it!
Kristie Ramsell says
Made this for July 4th. It was awesome and everyone loved it! I made it exactly like the recipe but used cream in the glaze instead of milk. Was done in exactly 55 mins. I topped also with fresh fruit . See attached picture
Aimee says
I’m sad it won’t let me see your picture, but so glad to here you liked it!!
JB says
Hi.
I am looking forward to making this cake. Is it ok to use fresh berries instead? Would I see different results or have to change anything with the recipe? I know another person mentioned this but I wasn’t sure what the final outcome was.
Aimee says
I haven’t tried this cake with fresh berries, a lot of times fresh berries are extra juicy and may make the cake softer or even soggy in those spots. I can’t confirm with this cake. Let me know if you try it.
Jenny (VintageSugarcube) says
Berrylicious. I love the idea of using greek yogurt in lieu of sour cream. Your pictures are sooo awesome.
Ellen Garrett says
Thanks Jenny. I try to make things a bit healthier but still delicious if I can. I hope you like the cake.
AnneMarie Bowman says
I made this a few days ago and it’s delicious! very moist. It doesn’t look as good as yours but it tastes very good! and yes, the batter is thick, I had to spoon it in the pan, and bake it about ten minutes longer. Thanks for the recipe, I will definitely try this again.
Ellen Garrett says
So sorry I am so slow on responding. My food often doesn’t look as good as I want either but I figure the taste is most important. Glad you were able to make it all work for you.
Corinne says
This recipe was great! Made this for my moms birthday! Thank you!
Ellen Garrett says
So glad you liked the cake. Sometimes I am super slow on responding to comments, sorry. Happy Birthday to your mom, so fun that this was her birthday cake.
susandahl says
A yummy cake. Batter is very thick. No pouring, you will need to spoon it into the bundt pan. I added the additional cup of berries (you can never have enough berries). Is there a reason why you can’t use fresh berries? My cake took 72 minutes to bake.
Aimee Berrett says
I think the recipe calls for frozen berries because they are easier to access all year round. However, I also think sometimes fresh berries are a little too juicy for some recipes, not sure if that’s the case with this one.
Ellen Garrett says
I am glad you liked the flavor and that you were able to manage the cooking time for your oven. It is a very thick batter and maybe I should have worded that you scoop/scrape the batter out while attempting to “pour” it into the pan. I think I want to make this again but with orange.
Katie says
This is delicious and simple to make! Love it!
Ellen Garrett says
I am so glad to hear you like it. Thanks for letting us know.