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Summer Fruit Bundt Cake

My Summer Fruit Bundt Cake is so fruity and perfect served warm from the oven. Great for afternoon tea, parties and events all year round.
Course Bakes, Cakes, Dessert
Cuisine American, British, International
Keyword Summer Fruit Bundt Cake, summer fruit cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 15 slices
Calories 350kcal
Author Sisley White


  • 225 g butter
  • 450 g golden caster sugar
  • 4 medium eggs
  • 350 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250 ml plain or vanilla yogurt
  • 3 tsp vanilla extract- vanilla is gorgeous with the fruit
  • 1 tbsp of lemon juice
  • 1 small punet of raspberries 200g
  • 1 small punet of blueberries 150g
  • You can also use blackberries.


  • Melt a tablespoon of butter in a pan or microwave and using a pastry brush, brush the melted butter into the tin making sure you cover everything. Dust the tin with flour. Dusting the tin with flour will help show if you missed any bits.
  • Preheat the oven to gas 160 c
  • Cream the butter and sugar until light and fluffy.
  • Add the eggs one at a time, mix in well.
  • In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
  • Pour in the yoghurt, the extract and the lemon juice into the creamed ingredients and mix well.
  • Sift in the flour in a bit at a time. Mix this slowly until all the flour has disappeared.
  • Pour just over half the mix into the greased and floured tin. Push into any nooks and crannies! Lightly tap the tin on a hard surface to get rid of any air bubbles.
  • With the mixture in the tin push the raspberries in gently so they are half submerged in the mixture. You don’t want them break before they are baked. In the half left in the bowl stir in the blueberries. Add the blueberry mixture into the tin.
  • Bake in the centre of the oven for about 1 hour 15 minutes and until a skewer comes out clean. The best trick for seeing that is completely done is that the cake will start to pull inwards away from the metal tin when it’s done.
  • Leave the cake to cool before removing from the tin and placing the other way up on a cooling wrack.


Strawberries didn’t work very well in the cake but work very well served with the cake.
I find using the ingredients at room temperature makes the cake work better. Plus it’s easier to beat them together (especially the butter).


Calories: 350kcal