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A close-up of a sliced bundt cake with blackberries baked inside and white icing drizzled on top, with a bowl of blackberries in the background.
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Lemon Blackberry Bundt Cake

A soft and buttery lemon blackberry bundt cake bursting with fresh citrus flavor and juicy berries, topped with a simple sweet-tart glaze—perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Cakes
Cuisine: American
Servings: 12 Servings
Author: Wendy

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.
    A mixing bowl with creamed butter and sugar, surrounded by eggs, milk, blackberries, flour, vanilla extract, and a bowl of egg whites on a white surface.
  • Add the eggs one at a time, mixing well after each addition, then stir in the lemon zest, lemon juice, and vanilla extract.
    A metal mixing bowl with creamed ingredients, eggs, zest, and liquid, surrounded by bowls of eggshells, flour, blackberries, and a measuring cup of milk.
  • 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.
    A mixing bowl with batter and a beater, surrounded by bowls containing eggshells, flour, and blackberries on a white surface.
  • Toss the blackberries with the tablespoon of flour and gently fold them into the batter.
    A mixing bowl containing dough topped with fresh blackberries coated in flour, viewed from above on a white background.
  • 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.
    Bundt pan filled with unbaked cake batter containing visible dark berries on a white surface.
  • Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
    A golden-brown bundt cake with visible raisins sits on a white plate against a plain white background.
  • Whisk together the powdered sugar, lemon juice, and zest until smooth, then drizzle the glaze over the cooled cake before serving.
    A glass bowl of white glaze with a spoon inside sits in front of a partially visible bundt cake on a white surface.
  • Garnish with additional lemon zest, if desired.
    A bundt cake with white icing drizzled on top, served on a white plate against a white background.

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.