Blackberry Bundt Cake

A blackberry Bundt Cake made from scratch and capturing the sweetness of an old fashioned summer.

There’s nothing like a good Bundt Cake: simple to make, simple to serve, and needs no decoration. This recipe is rich, not too sweet, and the perfect complement to tart blackberries and lemon.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened to room temperaure
• 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

???? Frugal Tip

Blackberries are very expensive out of season, but cheap and abundant when they are in season. Search for them at farmer’s markets or even growing wild where wooden areas and fields meet. Freeze any extras to use all year long.

?? Let’s make it together

Creaming the butter and mixing the dry ingredients

Preheat your oven to 350 degrees with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or by using a non-stick cooking spray with flour added.

An electric stand mixer will be very helpful for this recipe since there’s a lot of butter. We will get started by creaming the butter and sugar together on medium high until they are light and fluffy. This will take at least 3 minutes and you will see the mixture become fluffy and lighter in color.

Next, add the eggs, one at a time, mixing on medium. In a separate bowl, combine the dry ingredients (the flour, salt, and baking powder).

Finishing the batter and adding the berries

With the mixer running on low, add the flour mixture to the butter mixture 1/3 at a time, alternating with the milk.

Finally, stir in the blackberries (and lemon juice and zest, if using) by hand. Pour the batter into the prepared Bundt pan and bake.

Your baking time will vary depending on the material of your cake pan, with a darker pan baking faster. Start checking the cake at about 45 minutes, but it may take 60 minutes or even a bit longer. The cake is ready when a toothpick comes out clean, or with just a few moist crumbs.

Baking, topping, and serving

The finished cake will be golden brown. Let it cool in the pan for fifteen minutes.

Then, say a prayer and flip it out onto a wire cooling rack. Some Bundt Cake recipes stick in my pan no matter what I do, but this one rarely gives me trouble. Let it cool for at least an hour before you top it with anything.

Of course it can be left plain and you can add fresh whipped cream and berries as you plate it. But I like to top with a generous dusting of powdered sugar, or a simple glaze made up of 2 cups powdered sugar and 2 teaspoons lemon juice drizzled on top. (Add a little milk if its too thick.)

This cake will keep quite well at room temperature for a few days if its tightly wrapped.

Serving ideas:

• This is a great Father’s Day dessert as its 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 lunchbox.

???? Need more summer berry desserts in your life?

• Triple berry cobbler is so easy to make and is great with frozen berries.
• When nothing’s in season but you want something springy, try a coconut Bundt Cake with lemon frosting.
• If you want a pie, blackberry raspberry pie is tart and delicious.
• And more something that works for breakfast, triple berry coffee cake is a sure winner.

???? Print the recipe here

5 from 2 votes

Blackberry Bundt Cake

Print Recipe

A rich and moist pound cake with fresh blackberries and lemon juice.

Prep Time:30 mins

Cook Time:1 hr

Total Time:1 hr 30 mins

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Ingredients

• 1 cup 2 sticks unsalted butter, softened to room temperaure
• 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
• powdered sugar for topping optional

Instructions

• Preheat your oven to 350 degrees with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or by using a non-stick cooking spray with flour added.
• Cream the butter and sugar together on medium high for 3-5 minutes until light and fluffy. add the eggs, one at a time, mixing on medium.
• In a separate bowl, combine the dry ingredients (the flour, salt, and baking powder). Add the dry ingredients to the butter mixture on low speed, 1/3 at a time, alternating with the milk. Finally, stir in the blackberries (and lemon juice and zest, if using) by hand. Transfer batter into prepared pan.
• Bake 45-65 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow to cool in the pan for fifteen minutes, then carefully turn out onto a cooling rack. Allow to cool for 1 hour before topping with powdered sugar.
• Serve plain or with whipped cream and fresh berries. Cake will keep well, tightly wrapped, for up to 4 days.

Notes

To make a glaze, simply mix 2 cup powdered sugar with 2 teaspoons lemon juice, adding a splash of milk if needed to thin it out.

If your berries are very large, you may want to cut them in half.

Nutrition

Calories: 447kcal | Carbohydrates: 67g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 474mg | Potassium: 127mg | Fiber: 2g | Sugar: 42g | Vitamin A: 840IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 2mg

Course: Dessert

Cuisine: American

Servings: 12

Calories: 447kcal

Author: Katie Shaw

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Enjoy your summer,