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Close-up of a blackberry Bundt cake with a dusting of powdered sugar on a wooden board, accompanied by whole blackberries and a blue and white cloth
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5 from 2 votes

Blackberry Bundt Cake

A rich and moist pound cake with fresh blackberries and lemon juice.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 447kcal
Author: Katie

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.
    Top view of a greased Bundt pan on a marble countertop with blackberries and a checkered towel, ready for baking
  • 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.
    A bowl of creamed butter and sugar with mixing beaters, ready for making blackberry cake batter, next to a checkered kitchen towel
  • 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.
    A glass bowl of flour mixture on a marble surface, a few blackberries and a blue checkered cloth placed beside it
  • 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.
    A Bundt pan filled with blackberry cake batter before baking, placed on a marble surface with blackberries and a kitchen towel in view
  • 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.
    A blackberry Bundt cake cooling on a wire rack over a kitchen towel with a blue checkered pattern, scattered blackberries around

Notes

Before making the cake, make sure the eggs, butter, and milk are at room temperature. This will help thoroughly mix, resulting in a smoother batter and an evenly baked cake.
When mixing the dry and wet ingredients, combine them only until they are mixed properly. Overmixing may cause the gluten in the flour to develop, leading to a dense and less tender cake.
To prepare a glaze, mix 2 cups of powdered sugar with 2 teaspoons of lemon juice. If needed, add a splash of milk to thin it out.
If your berries are large, you can cut them into quarters, but usually, cutting them in half works fine.

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