Triple Berry Summer Buttermilk Bundt

Sometimes I decide at the last minute to make a thing. And it's so easy that I end up putting it together between setting a pot to boil on the stove and throwing the pasta for dinner into said pot. And since I'm making dinner and a cake at the exact same time, the last thing on my mind is taking pictures.  So this is all you get:

Basically, what I'm saying is, yes, there are some cakes that are so easy even YOU can make them.  And you know who you are. Here's the recipe.

The cake itself is super moist and delicious. The lemon gives it a little brightness that I like. I used only raspberries and blueberries because I don't love blackberries (most of the time they're too tart for me) (unless I've picked them myself in the wilds of Washington, blissfully unaware of the spider problem the bushes reputedly have) (*willies*). And I guess I forgot that I also don't love baked berries. AND, the icing was SUPER sweet. Which, have you met me? Not usually a problem. So, this is a recipe I'd definitely like to try some other options with.

TGIP Rating--Triple Berry Summer Buttermilk Bundt--TO BE TWEAKED. I'm thinking I'd like to make this with halved cherries, and maybe just a dusting of powdered sugar on top.

Next up: What is it with me and the hand pies? Next Tuesday, July 24, is a Utah holiday--Pioneer Day. Those of us who have less of a pioneer connection like to call it Pie-and-Beer Day. I'm seriously going to spend the day baking pies. Lots of things in mind. Mainly, miniature cup-pie versions of buttermilk, and fresh strawberry pie, and cherry hand pies. I'm doing it. Nothing can stop me. Except exhaustion.