The contrast of the fresh sweet blackberries with the tangy lemon flavor of the moist cake crumb in this Lemon Blackberry Bundt Cake with lemon glaze is perfect for celebrations, especially in the spring and summer months. I would be happy to serve this simple lemon blackberry cake at Easter, Mother’s Day, Bridal or Baby Showers, as well as the neighborhood cook-out. Bundt cakes are known for their beautiful presentation and are easier to make than layer cakes.
While fresh is preferable, you can use either fresh or frozen blackberries in the cake, making it a convenient year-round dessert option. Frozen just tends to bleed color into the batter more.
How to Make a Lemon Blackberry Bundt Cake
Making this lemon blackberry cake recipe is quite easy. Follow along here for step-by-step directions complete with pictures or hop down to the printable recipe card below.
The poundcake cake recipe yields 12 slices.
Prep Time: 20 minutes | Bake Time: 50–60 minutes
Equipment: 10–12 cup bundt pan, electric hand mixer or stand mixer, bowls, which, and silicone spatula
Ingredients
- 1 cup unsalted butter, softened (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 ½ cups fresh blackberries
- 1 tablespoon flour (for tossing berries)
Lemon Icing
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- ½ teaspoon lemon zest plus extra set aside for garnish if you want
Directions
Preheat the oven to 350°F. Grease the Bundt pan by coating the interior with cooking spray and dusting with flour, focusing on the crevices, to prepare the Bundt pan and prevent sticking.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in alternating additions with the buttermilk, beginning and ending with the dry mixture, mixing just until combined.
Toss the blackberries with the tablespoon of flour and gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top, then bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely. Once cooled, place on a cake plate or platter.
Whisk together the powdered sugar, lemon juice, and zest until smooth, then drizzle the glaze over the cooled cake before serving.
Garnish with additional lemon zest, lemon slices or fresh berries if desired.
Variations on the Recipe
While this lemon blackberry cake is scrumptious just as it is, here are a few variations to the recipe you may like.
- For a blackberry swirl variation, make a blackberry sauce mixture by simmering ½ cup blackberries with 1–2 tablespoons sugar and 1 tablespoon lemon juice until syrupy. Layer half the batter in the prepared bundt pan, spoon half the blackberry mixture over, then repeat with remaining batter and blackberry mixture. Swirl gently with a knife.
- Blackberry Glaze: Simmer ½ cup blackberries with 1–2 tablespoons sugar and 2–3 tablespoons lemon juice until soft. Strain to remove seeds, then whisk the juice with confectioners sugar until pourable but not too runny.
Storing
Store leftover cake in an airtight container at room temperature for 2–3 days, or refrigerate for longer storage up to 5-6 days. Freeze Lemon Blackberry cake for storage up to 3 months.
If you liked this easy cake recipe, you may also like my Lemon Blueberry Loaf Cake, Fresh Cranberry Sour Cream Bundt Cake or Banana Bundt Cake with Sour Cream.
Lemon Blackberry Bundt Cake
Equipment
- stand mixer or electric hand mixer
- 10-12 cup bundt pan
Ingredients
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 ½ cups fresh blackberries
- 1 tablespoon flour for tossing berries
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice add a little more if necessary
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350°F. Grease the bundt pan with cooking spray, then dust with flour. Make sure you cover the whole interior to prevent sticking.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in alternating additions with the buttermilk, beginning and ending with the dry mixture, mixing just until combined.
- Wash and dry blackberries, then toss them in 1 tablespoon flour to keep them suspended in the batter and prevent sinking. Gently fold blackberries into the batter.
- Pour the cake batter into the prepared Bundt pan and smooth the top, then bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10–15 minutes, ten turn it out onto a wire cooling rack to cool completely.
- Whisk together the powdered sugar, lemon juice, and zest until a smooth icing is made. Drizzle the glaze over the cooled pound cake before serving.
- Garnish with additional lemon zest, lemon twists or fresh blackberries, if desired.
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