LEMON BLACKBERRY BUNDT CAKE

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.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 50

Cool 30

Total Time 1 45

Servings

Calories 544kcal

Author Chellie Schmitz

Equipment

12-cup bundt pan 10-cup will also work
Small, medium, and large mixing bowls
measuring cups and spoons
Whisk
Electric mixer 
Small saucepan 2 quart will be sufficient

Ingredients

Cake:

1 ½ cups 12 ounces fresh blackberries, plus extra for topping the cake (if desired)
3 tablespoons lemon juice divided
3 cups all-purpose flour spooned and leveled, plus 2 tablespoons for coating blackberries and extra for dusting the bundt pan
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons lemon zest
2 cups granulated sugar
¾ cup unsalted butter softened, if you use salted, cut 1/4 teaspoon from the recipe.
2 large eggs room temperature
1 teaspoon lemon extract
½ cup sour cream Can substitute plain Greek yogurt

Blackberry Glaze:

1 cup blackberries
¼ cup granulated sugar
1 tablespoon lemon juice fresh squeezed
1 ¼ cups powdered sugar

Get Recipe Ingredients

Instructions

Bundt Cake:

Preheat oven to 350°F. Grease a 12-cup bundt pan with butter or shortening and dust with flour. Set the pan aside.
In a medium or large mixing bowl, toss the blackberries with 1 tablespoon of lemon juice and 2 tablespoons of flour until the blackberries are coated in flour.
1 ½ cups 12 ounces fresh blackberries, plus extra for topping the cake (if desired), 3 tablespoons lemon juice
In a separate small or medium bowl, whisk the remaining flour, baking powder, and salt together, and set the mixture aside.
3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
Combine the lemon zest and sugar in a large bowl, using your fingers, rub the zest into the sugar until fragrant. Add the butter, and use an electric mixer to mix until light and fluffy.
2 tablespoons lemon zest, 2 cups granulated sugar, ¾ cup unsalted butter
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.
2 large eggs, 1 teaspoon lemon extract, ½ cup sour cream, 3 tablespoons lemon juice
Gradually mix in the dry ingredients until they are all mixed in. The batter will be thick.
Carefully fold in the fresh blackberries. Spoon the batter into the prepared bundt pan and spread it out evenly.
Bake the cake for 50-55 minutes or until the top is light brown and a thin knife 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.

Blackberry Glaze:

Once the cake has cooled, 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.
1 cup blackberries, ¼ cup granulated sugar, 1 tablespoon lemon juice
Remove from heat and pour the mixture through a small sieve into a heat-proof bowl so you have a smooth blackberry syrup. Mix in the powdered sugar ¼ cup at a time until the glaze is thick.
1 ¼ cups powdered sugar
Pour the glaze over the cake, top with fresh blackberries, if desired, and serve at room temperature.

Notes

Please see the "Tips & Tricks" section in the recipe post for more detailed success tips

Texture & Flavor Texture: Dense and moist 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 sweet blackberries and a sweet blackberry glaze.

Baking Tips

It’s best to have all of the ingredients at room temperature so the cake will bake evenly.
If you have long blackberries, I recommend cutting them in half so they are about ½ inch in length.
Blackberries are delicate, so you’ll want to be careful folding them into the cake batter so they don’t burst.

Storage 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.

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.

Nutrition