Dive into the delightful flavors of summer with this Swirled Berry Bundt Cake, featuring a vibrant mix of strawberries and mulberries (or blackberries). This light and fluffy cake gets its moist texture from low-fat yogurt and a generous amount of vegetable oil, making it both indulgent and somewhat lighter. The zest of a lemon adds a fresh, citrusy undertone that perfectly complements the sweetness of the berries. Swirled with a colorful berry mixture, this cake is as visually appealing as it is delicious.
Why You’ll Love This: This Bundt cake is a fantastic celebration of summer fruits, incorporating the fresh, tangy flavors of strawberries and the unique, slightly tart taste of mulberries. The swirl of berry colors not only makes each slice a piece of art but also infuses the cake with bursts of fruity flavors. It’s the perfect balance of moisture and fluffiness, with a delightful crunch from the sugary crust that forms on the outside.
Perfect Occasion: This cake is ideal for summer picnics, family gatherings, or as a refreshing dessert after a barbecue. It’s also perfect for tea parties or as a sweet treat to enjoy with coffee in the morning. Celebrate the berry season at outdoor events, or bring this cake along to potlucks and watch it disappear!
Decoration Tips:
- Dust the top of the cake with powdered sugar for a simple, elegant finish.
- Garnish with fresh strawberries and mulberries right before serving to highlight the ingredients within.
- Drizzle a simple glaze made from lemon juice and confectioners’ sugar over the top for added sweetness and a glossy appearance.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the fruity flavors.
Ingredients:
- 500g flour (reserve 2 tbsp for later)
- 250ml low-fat plain yogurt
- 150ml milk
- 180g sugar
- 180-200ml vegetable oil
- Zest of 1 lemon
- 80g strawberries
- 80g mulberries or blackberries
- 1 packet vanilla sugar
- 1 packet baking powder
- 1/2 tsp baking soda
Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 180°C (356°F). Grease and flour a 28/30 cm Bundt pan.
- Prepare Fruit Mixture:
- Clean and blend the strawberries and mulberries with a splash of the measured milk. Set aside.
- Mix Cake Batter:
- In a large bowl, beat together sugar, lemon zest, and eggs until fluffy and pale. Gradically mix in yogurt, then sift in flour, baking powder, vanilla sugar, and baking soda, alternating with oil, until well combined. Use an electric mixer to ensure smoothness.
- Create Berry Swirl Mixture:
- Take less than half of the plain batter and mix with the berry blend. Stir in the reserved 2 tablespoons of flour.
- Assemble Cake:
- Alternately spoon the plain and berry batter into the prepared Bundt pan to create a marbled effect.
- Bake:
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool and Serve:
- Let the cake cool in the pan before turning out onto a wire rack to cool completely. Dust with powdered sugar if desired.
Enjoy this stunning Swirled Berry Bundt Cake, a perfect treat that marries the flavors and colors of summer fruits in every bite!
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