Lemon Blackberry Bundt Cake
Lemon Blackberry Bundt Cake is one of those bright, fresh desserts that feels a little fancy but is actually super simple to pull together. The combination of sweet blackberries and tangy lemon just screams spring and summer, and that soft, buttery crumb? Oh my goodness—it’s everything you want in a homemade cake.
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I first made this on a busy afternoon when I needed something quick but still special enough to share. You know those days when you want homemade, but not complicated? This cake checks all those boxes. It’s become one of my go-to recipes when I need something reliable that still feels like a treat.
If you love fruity desserts like this, you might also enjoy Lemon Blackberry Cake, Instant Pot Spanish Coffee Cake, or even a simple Vanilla Crazy Cake. They all bring that same cozy, homemade feel without breaking the bank.
Why You’ll Love This Recipe
- Bright Flavor: The lemon and blackberry combo is fresh, tangy, and perfectly sweet.
- Simple Ingredients: Uses pantry staples plus a little fresh fruit.
- Perfect for Any Occasion: Great for brunch, dessert, or even a sweet snack.
- Moist & Tender Texture: Thanks to the buttermilk and butter, every bite is soft and rich.
Ingredients
Lemon Blackberry Bundt Cake
Equipment
- Bundt Pan
- mixing bowls
- Hand or Stand Mixer
- whisk
- measuring cups and spoons
- Rubber Spatula
- wire cooling rack
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
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350°F. Grease and flour a bundt pan thoroughly.
- 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.
- Toss the blackberries with the tablespoon of flour and gently fold them into the batter.
- Pour the batter into the prepared 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 before turning it out onto a wire rack to cool completely.
- Whisk together the powdered sugar, lemon juice, and zest until smooth, then drizzle the glaze over the cooled cake before serving.
- Garnish with additional lemon zest, if desired.
Notes
- Bring butter and eggs to room temperature before starting
- Always grease and flour your bundt pan really well
- Alternate dry ingredients and buttermilk for best texture
- Fold berries in gently to avoid breaking them
- Let the cake rest before removing from the pan
Storage
Storage:Store covered at room temperature for up to 2 days or in the fridge for up to 5 days. Reheating:
Warm slices in the microwave for about 10–15 seconds for that fresh-baked taste. Freezing:
Wrap slices or the whole cake tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Wendy’s Tips
- Tossing the blackberries in flour helps keep them from sinking to the bottom.
- Don’t overmix the batter once you add the flour—this keeps the cake tender.
- If your berries are extra juicy, pat them dry slightly before adding.
- Let the cake cool before glazing so it doesn’t melt right off.
- Variation: Swap blackberries for raspberries or blueberries if that’s what you have.
- Variation: Add a little almond extract for a subtle flavor twist.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can use two loaf pans or a 9×13 pan—just adjust the baking time and keep an eye on it.
Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
You can, just don’t thaw them first. Toss them in flour and fold them in frozen.
You can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes.
