Lemon Blackberry Bundt Cake
This moist lemon blackberry bundt cake recipe is the perfect spring or summer treat, featuring fresh blackberries and a bright lemon glaze for a delicious, sweet and tangy flavor.
Servings 12
Calories 424kcal
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.
Notes
Nutrition calculated based on a rough estimate of ¾ of the glaze adhering to the cake.
Nutrition
Calories: 424kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 181mg | Potassium: 181mg | Fiber: 2g | Sugar: 38g | Vitamin A: 613IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg