Lemon Blackberry Bundt Cake

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This Lemon Blackberry Bundt Cake is rich, moist, and full of fresh flavor, with tender pieces of blackberry throughout and a sweet blackberry glaze poured over the top. It’s the kind of cake that feels pretty enough for a spring gathering or brunch with friends, but simple enough to make just because you’re craving a slice of something homemade.

Slice of lemon blackberry bundt cake pulled away from the cake, showing moist crumb and blackberry pockets with fresh blackberries and blackberry glaze on top.

Texture: Dense and moist bundt cake (similar to a pound cake) with soft pieces of blackberries throughout, a smooth glaze that hardens as it rests, and tender blackberries on top.
Flavor: Tart and butter lemon cake with blackberries and a sweet blackberry glaze for the perfect sweetness.

There’s just something special about the combination of bright lemon and juicy blackberries, especially when baked into a buttery bundt cake. If you love desserts that feel a little special without being complicated, this is for you!

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Spring always seems to bring out the lemon desserts around here. I have a couple girls who absolutely love anything lemon, and it’s often what they request for birthdays or special treats. I love it too—it’s fresh, bright, and just feels like sunshine on a plate. If you’re a lemon fan, you’ll definitely want to check out some of our other favorites like this Lavender Lemonade Mocktail, Lemon Orzo Soup, or these Ricotta Pancakes with Lemon.

Why you’ll love this recipe:

Fresh lemon flavor that really shines
Rich, buttery cake with bursts of blackberry throughout
No layers or complicated steps—just mix, bake, and glaze
A naturally vibrant blackberry glaze (no shortcuts here)
Easy enough for everyday, pretty enough for company

Ingredient Notes

These simple ingredients come together to create a rich, flavorful bundt cake without anything complicated. Here’s what I used, and some substitution options.

Ingredients to make Lemon Blackberry Cake.

Fresh blackberries – I did not test this recipe with frozen blackberries, but I don’t recommend them for the cake. They have more water than fresh blackberries and may make the cake too moist. However, you can use frozen blackberries in the glaze.
Lemon juice – I recommend fresh squeezed lemon juice. 2 lemons will typically get you 3-4 tablespoons of juice. It does depend on the size and juiciness of the lemons.
All-purpose flour– I use King Arthur unbleached, or Kirkland organic unbleached flour.
Baking powder– I prefer aluminum free, but either works just fine.
Salt– what you have on hand is perfect.
Lemon zest – I like to zest the lemons straight into the bowl with the sugar so all of the oils are incorporated. I zest 3 small lemons for 2 tablespoons of zest.
Butter – I use unsalted butter. Salted butter may be used. You’ll want to cut the added salt to ¼ teaspoon.
Eggs – Room temperature eggs are best for even baking.
Lemon extract – Enhances the lemon flavor. You can also use vanilla extract, which will complement the lemon flavor.
Sour cream – Room temperature is best. You can substitute plain Greek Yogurt if you’d like.

How to Make Lemon Blackberry Cake

Be sure to check out the full recipe and ingredient list in the recipe card below.

There are two parts to this recipe, the cake, and then the glaze.

2 image collage showing the first 2 steps to making Lemon Blackberry Cake. 1- mix blackberries with lemon juice and flour; 2- mix dry ingredients.

Toss the blackberries with lemon juice and 2 tablespoons of flour until the blackberries are coated in flour.
Whisk the flour, salt, and baking powder together. Set Aside

4 image collage showing how to mix the Lemon Blackberry Cake batter and place in a bundt pan.

Combine the lemon zest and sugar in a large bowl, and rub the zest into the sugar until fragrant. Add the butter, and use an electric mixer (either a hand mixer or a stand mixer with the paddle attachment) to mix until light and fluffy. Add the eggs and lemon extract and continue mixing until the eggs are just incorporated. Mix in the sour cream and the remaining 2 tablespoons of lemon juice.
Gradually mix in the flour mixture until they are all mixed in. The cake batter will be thick.
Carefully fold in the fresh blackberries.
Spoon the batter into the prepared bundt pan and spread it out evenly.

Baked Lemon Blackberry Cake in the Bundt pan.

Bake the cake for 50-55 minutes or until the top is light brown and a thin knife or toothpick inserted in the middle of the cake comes out clean. Let the cake rest in the pan for about 30 minutes before inverting it onto a large plate or cake stand. Let it cool completely.

4 image collage showing the steps to making Blackberry glaze, last step shows the glaze on the bundt cake.

Combine the blackberries, sugar, and lemon juice in a small saucepan over medium heat. Use a potato masher or fork to crush the blackberries as they cook. Once the juices are released and the blackberries start to simmer, let the mixture cook for about 5 minutes.
Remove from heat and pour the mixture through a small sieve so you have a smooth blackberry syrup.
Mix in the powdered sugar ¼ cup at a time until the glaze is thick.
Pour the glaze over the cake.

Whole Lemon Blackberry Bundt Cake on a round wooden board, topped with blackberry glaze and fresh juicy blackberries. A ramekin of fresh berries and a bowl of sliced lemons are in the background.

Top with fresh blackberries, if desired, and serve at room temperature.

Tips & Tricks

Use room temperature ingredients– This helps everything mix together smoothly so your cake bakes evenly with a tender crumb.
Rub the lemon zest into the sugar– Don’t skip this step! It releases the natural oils from the zest and gives the cake a brighter, more pronounced lemon flavor.
Toss the blackberries in flour before adding– This helps keep them from sinking to the bottom so you get berries throughout the cake.
Cut large blackberries in half– If your berries are on the bigger side, cutting them helps distribute them more evenly and keeps the texture just right.
Fold the berries in gently– Blackberries are delicate, mix them in carefully so they don’t burst and streak the batter too much.

Bundt Cake Success Tips

Grease every detail of the pan– Use softened butter or shortening (this is one of the times I use shortening) and make sure to get into every crease. You can also use vegetable oil. Then lightly dust with flour for extra insurance.
Don’t overmix the batter– Once the flour is added, mix just until combined. Overmixing can make the cake dense instead of soft and tender.
The batter will be thick, that’s normal-This is a richer, buttery cake, so don’t be tempted to thin it out.
Check for doneness carefully– Insert a thin knife or skewer into the center. It should come out clean or with just a few crumbs.
Let the cake rest before inverting– 30 minutes is the sweet spot. Too soon and it may fall apart, too long and it can stick.

Glaze Tips

Strain the blackberry mixture well– This gives you a smooth, vibrant glaze without seeds.
Add powdered sugar gradually– This helps you control the thickness so it pours nicely but still sets up on the cake.
Let the cake cool completely before glazing– Otherwise the glaze will melt right off instead of sitting beautifully on top.

Frequently Asked Questions

Can I use frozen blackberries instead of fresh?

I don’t recommend frozen berries in the batter as it may produce too much moisture and affect the texture of the cake. It is fine to use frozen berries in the glaze.

Do I have to use lemon extract?

I highly recommend it because it does enhance the lemon flavor. You can use vanilla extract if you want to, it complements the lemon nicely but will be less intense lemon.

Can I make this cake ahead of time?

Yes! This cake stays moist and can be made a day ahead. You can wait to add the glaze until just before serving if you prefer, and that makes it appear a little fresher.

Can I use Greek yogurt instead of sour cream?

Absolutely! Plain Greek yogurt works well as a substitute and will still give you a moist, tender cake.

Can I use a different pan instead of a bundt pan?

This recipe was developed for a bundt pan, and I haven’t tested it in other pans. It should work in loaf pans or a 9×13 pan, but the baking time will need to be adjusted and the texture may vary slightly. Just keep in mind I haven’t tried it.

Slice of Lemon Blackberry Cake on a spatula, being held slightly above the whole bundt cake. The cake is topped with fresh juicy blackberries and a pink blackberry glaze.

Variations

The blackberries in this recipe can be replaced with blueberries for a different flavor profile. Both in the cake and in the glaze. I love the beautiful bright pink from the berry glaze, but you could also substitute a lemon glaze if you want to change it up.

Storing Instructions

Counter: Cover the cake tightly with plastic wrap or store it in an airtight container. Store at room temperature for up to 3 days.
Refrigerator: The cake can be stored in an airtight container in the refrigerator for up to 5 days. I recommend bringing it to room temperature before serving for the best flavor. About 30 minutes on the countertop should do.
Freezer: I recommend storing this cake in the freezer before adding the glaze. Wrap the cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and top with the freshly made glaze before serving.

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