Blackberry Bundt Cake: A Simple Summer Favorite

This is one of my favorites to serve around Father’s Day when it’s peak blackberry season. And I don’t have to decorate it. That might be why, too.

Ingredients and Tools You’ll Need

If you don’t have a Bundt pan, you can use a regular round cake or loaf pan, but keep an eye on the baking time as it may differ slightly. You can use frozen blackberries if you can’t get fresh, but don’t thaw them as they can bleed into the batter. Instead, toss them lightly in flour before folding them in to help keep them in place.

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Equipment

• Bundt cake pan

Ingredients

• 1 cup unsalted butter, softened to room temperature (or 2 sticks)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 2 teaspoons baking powder
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup milk (room temperature)
• 1 teaspoon lemon zest (optional)
• 1 teaspoon lemon juice (optional)
• 2 cups whole blackberries (fresh or frozen, halved or quartered)
• powdered sugar for topping (optional)

How to Make Blackberry Bundt Cake

Step 1: Prep

Set your oven to 350°F. Then, place a rack in the middle of your oven. To prepare the Bundt pan, you can either grease it with shortening and a sprinkle of flour or use a non-stick cooking spray that contains flour.

Step 2: Cream Butter And Sugar

In a large mixing bowl, use an electric mixer to cream the butter and sugar together at a medium-high speed until it becomes light and fluffy for about 3 to 5 minutes. Then, include the eggs one at a time, mixing well after each addition until it is fully mixed.

Step 3: Dry ingredients

In a separate bowl, combine the dry ingredients (the flour, salt, and baking powder). Add the dry ingredients to the butter mixture at a low speed, 1/3 at a time, alternating with the milk.

Step 4: Add Fruits And Flavors

Gently fold in the blackberries, lemon zest, and lemon juice by hand, making sure they are evenly distributed without crushing the berries.

Step 5: Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 45 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.

Step 6: Cool And Serve

Let the cake cool in the pan on a wire rack for around 15 minutes. After that, gently flip the cake onto the rack to let it cool down entirely. Once it’s cooled, sprinkle some powdered sugar on top if you want, and serve it as you like, maybe with whipped cream or some fresh fruits on the side.

Storage Instructions

Room Temp: Once the cake has cooled completely, cover it loosely with plastic wrap or keep it at room temperature under a cake dome. It will stay fresh for up to four days.

Fridge: Wrap it tightly in plastic wrap to keep it from drying out, and enjoy it within a week.

Freeze: First, let the cake cool completely. Then, wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. You can freeze the cake for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator and bring it to room temperature before serving.

What to Serve with Blackberry Bundt Cake

• This is also a great Father’s Day dessert. It’s not too sweet, and it usually falls around blackberry season. Try it with ribs, cast iron Mac and cheese, and a salad.
• Cakes like this travel well, so it’s a great choice for a potluck.
• My kids love individual slices wrapped up and tucked in their lunchboxes.

More Summer Berry Desserts

• Triple berry cobbler is so easy to make and is great with frozen berries.
• If you want a pie, blackberry raspberry pie is tart and delicious.
• And for something that works for breakfast, triple berry coffee cake is a sure winner.

Printable Recipe