Triple Berry Summer Buttermilk Bundt

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smitten kitchen


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2 1/2 cups plus 2 tablespoons all-purpose flour

2 teaspoons baking powder

1 teaspoon fine sea salt or table salt

1 cup (8 ounces) unsalted butter, at room temperature

1 3/4 cups granulated sugar

Zest of 1 lemon

3 large eggs, at room temperature

1/2 teaspoon vanilla extract

3/4 cup buttermilk

3 cups mixed berries

2 cups powdered or confections’ sugar

Juice of 1 lemon

1 tablespoon unsalted butter, very, very soft

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