Triple Berry Summer Buttermilk Bundt

Preheat oven to 350 F degrees. Grease a 10-cup Bundt pan. Set aside.

In a medium bowl, whisk or sift 2-1/2 cups of flour (less 2 Tbsp), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together 8 Tbsp butter, sugar, maple syrup and lemon zest until light and fluffy, about 3 to 5 minutes. With the mixer on low speed, add eggs one at a time, scaping down the bowl after each addition. Beat in vanilla.

Add 1/3 of the flour mixture to the batter, beating until just combined. Add 1/2 of the buttermilk, beating until just combined. Follow with another 1/3 of the flour mixture, then the rest of the buttermilk and the last of the flour mixture. Scrape down the sides of the bowl as needed and don't overmix the batter.

In the bowl where you mixed your dry ingredients, toss the berries with the remaining 2 Tbsp flour. Gently fold the berries into the batter.

Spoon the batter into the prepared Bundt pan and spread the top smooth with a spatula. Bake for 55 to 60 minutes, or until a tester comes out clean. Set the cake (in the pan) on a wire rack to cool for 30 minutes, then invert onto a wire rack to finish cooling.

Once cool, whisk together the powdered sugar, lemon juice and 1 Tbsp butter (make sure it's very soft) until smooth and thick. If you'd like it thinner, add a bit more lemon juice. Spread the glaze over the top of the cake, letting it drizzle down the sides. Serve the cake immediately or keep it covered at room temperature for up to 4 days.