Lemon Blackberry Bundt Cake
Indulge in this moist Lemon Blackberry Bundt Cake bursting with fresh blackberries and bright citrus flavor. A simple, elegant dessert perfect for brunch, celebrations, or summer gatherings.
Servings 12 servings
Calories 440kcal
Ingredients
- 1 cup butter softened - unsalted
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup lemon juice - fresh
- 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 blackberries - fresh
- 1 tablespoon all-purpose flour for tossing berries
Glaze
- 1 cup confectioner’s sugar
- 3 tablespoons lemon juice 2-3 tbsp
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350°F.
- Liberally grease and flour a bundt pan - set aside.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Mix in the eggs one at a time - be sure to beat well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl, then add it to the batter in alternating additions with the buttermilk. Mix until just combined
- Toss the blackberries with the tablespoon of flour and then gently fold them into the batter.
- Transfer the batter to the prepared pan and smooth the top
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean. You can also gently press the center of the cake; if it springs back, it is likely done. However, this method is less reliable with bundt cakes because they are so thick.
- Cool the cake in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
- While the cake is cooling, create the glaze by whisking the confectioner’s sugar, lemon juice, and zest in a small bowl until smooth.
- Drizzle the glaze over the cooled cake before serving.
- Garnish with additional lemon zest, if desired.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 65g | Protein: 6g | Fat: 17g | Saturated Fat: 0.1g | Cholesterol: 42mg | Sodium: 375mg | Potassium: 107mg | Fiber: 2g | Sugar: 41g | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg | Net Carbohydrates: 52g