How to Make Blackberry Bundt Cake: A Simple Summer Favorite
This Blackberry Bundt Cake is one of my favorites for a reason. It’s simple to make but delicious. The rich cake isn’t overly sweet, which makes it the perfect complement to the tart blackberries and lemon.
And the best part? You don’t need to worry about decorating it – it’s perfect all on its own.
Blackberry Bundt Cake
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
More Tips
Because of its intricate design, releasing a cake from a Bundt pan without breaking it can be difficult. To avoid sticking, generously apply non-stick spray or butter and lightly coat the pan with flour. This will create a barrier and make it easier to remove the cake after baking.
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.
To know if your cake is perfectly baked, use the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs attached, the cake is done. If there’s wet batter, give it a few more minutes and test again.
To prevent blackberries from sinking to the bottom or getting crushed, gently fold them into the batter at the end of the mixing process. Don’t thaw frozen berries, as they can bleed into the batter. Instead, toss them lightly in flour before folding them in to help keep them in place.
About the Ingredients
If you need to replace some ingredients, here are a few options you can try:
- Butter: Use margarine or coconut oil instead of butter if you want a dairy-free option.
- Sugar: Try coconut sugar or a 1:1 sugar substitute like Splenda to reduce the glycemic index.
- All-purpose flour: Swap with an equal amount of gluten-free all-purpose flour blend if you need a gluten-free cake.
- Milk: Almond, oat, or soy milk can be used as an alternative to cow’s milk.
- Eggs: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan variation.
- Blackberries: Raspberries or chopped strawberries are a good alternative if blackberries are unavailable.
Remember that these substitutions may change the cake’s flavor, texture, and appearance, but they offer flexibility based on dietary needs or available ingredients.
This Buttery Blackberry Bundt Cake is perfect if you enjoy moist cakes bursting with fruity flavors. And while you’re baking, make sure to take a moment to enjoy the process. There’s something so comforting about the smell of a freshly baked cake in the oven.
I hope this recipe adds a little bit of sweetness and joy to your day. So go ahead, treat yourself!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.