A really delicious, old-fashioned berry bundt cake that is so moist it needs no frosting or glaze! It cleanly cuts into neat slices too.

This is a tried and true recipe that is treasured by me! It’s the best!


I use this same superb old-fashioned recipe to make blueberry muffins or any  combination of berries I have on hand. It makes 16 muffins,  just bake them at 350 degrees for 15-20 minutes.  


Berry Bundt Cake

A really delicious, old-fashioned berry bundt cake that is so moist it needs no frosting or glaze! Use ANY BERRIES or fruit you want! Makes great muffins, too!
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Prep Time15 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 16
Calories: 187


  • 1 standard 12-cup Bundt pan


  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/8 cup flour for coating the berries


  • Preheat the oven to 350ºF.
  • Grease or spray a 12-cup Bundt pan.
  • With a mixer on medium speed, cream the butter and sugar together until it is fluffy.
  • Add in the eggs and mix well.
  • In a small bowl, combine the 2 cups of flour, baking powder, and salt.
  • Mix the dry ingredients into the butter mixture until it is blended well.
  • On the lowest speed, mix in the milk and vanilla extract.
  • In a small bowl, coat the berries with the1/8 cup flour. This prevents the berries from sinking to the bottom of the cake.
  • With a rubber spatula, or on lowest speed, gently fold the berries into the batter, being careful to be quick and gentle so the berry colors don’t bleed into the batter.
  • Pour the batter into the prepared pan.
  • Bake at 350ºF. for 30-35 minutes or until a cake tester inserted in the middle comes out clean.
  • Cool the cake in the pan on wire rack for 30 minutes.
  • Loosen the cake from the edges of the pan with a butter knife, then invert it onto a serving plate.
  • Store the cake at room temperature covered on top of the counter.


MAKES GREAT MUFFINS!  Makes 16 muffins.  Bake at 350ºF. for 15-20 minutes.  
SERVE:  Delicious served plain!  You can dust the top with confectioner’s sugar, or serve with a fruit sauce, or  serve with whipped cream!
Calories: 187kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 212mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg


  1. dianefox106 July 28, 2014 at 4:43 pm

    I love both of those berries but have never mixed them. You know I will now! Thanks for a wonderful idea for a delightful, finger friendly cake recipe. Love you lady !

    1. ang1m July 28, 2014 at 6:53 pm

      Love you too Diane! And I use this all the time for muffins. I have tried other recipes, but keep going back to this one. Sometimes I use just one berry too, it depends on what is in my frig or freezer! Amy’s favorite muffin recipe also!

  2. ang1m July 28, 2014 at 11:53 am

    Thanks for your kind words, Judi! I did just that… this was made for my latest coffee hour at church! 🙂

  3. cookingwithauntjuju.com July 28, 2014 at 9:21 am

    I love your fruit-filled bundt cake – great way to serve a crowd for breakfast/brunch 🙂


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