Lemon Blackberry Bundt Cake Recipe with Lemon Blackberry Glaze
If you’re looking for an easy and impressive cake, this lemon blackberry bundt cake recipe with lemon blackberry glaze is the one. It’s packed with fresh lemon zest and juicy blackberries, and the whole thing comes together with simple ingredients.
Servings: people
Equipment
- 1 Electric mixer
- 1 bundt pan
- 1 blender or food processor
Ingredients
Lemon Blackberry Cake
- 2 cup all-purpose flour measured using the spoon and level method
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla paste or vanilla pure extract
- 1/4 cup lemon juice freshly squeezed
- 2 large lemons' zest plus more for garnish
- 1/2 cup full-fat yogurt room temperature
- 1 cup firm and fresh blackberries washed and dried, plus more for garnish
Lemon Blackberry Glaze
- 1 1/2 cup powdered sugar measured using the spoon and level method
- 1/4 cup blackberries pureed (use a blender or food processor)
- 1-2 tablespoons lemon juice freshly squeezed
Instructions
Lemon Blackberry Cake
- Start by preheating your oven to 350°F. Grease your bundt pan well—homemade cake release works best for preventing sticking. To make it, mix equal parts vegetable oil, shortening, and flour, and brush it thoroughly into every curve of your pan. Set aside.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. This ensures they’re evenly distributed before mixing into the wet batter.2 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
- In the bowl of a stand mixer or large mixing bowl, combine the oil and sugar. Mix on medium-high speed until well blended and slightly thickened. Lower the speed to medium and add the eggs one at a time, mixing well between each addition. Stir in the vanilla, lemon juice, and zest.3/4 cup vegetable oil, 1 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla paste, 1/4 cup lemon juice, 2 large lemons' zest
- Reduce the speed to low. Alternate adding the flour mixture and yogurt to the wet ingredients, beginning and ending with the flour. Be gentle and mix just until the batter comes together. Over-mixing here can make your cake tough.1/2 cup full-fat yogurt
- Use a rubber spatula to gently fold in the fresh blackberries, being careful not to break them up too much.1 cup firm and fresh blackberries
- Pour the cake batter into your greased bundt pan, tapping it lightly on the counter to fill all the crevices and release any air pockets.
- Bake the cake in the center of the preheated oven for 25–30 minutes. Check for doneness by inserting a toothpick into the thickest part—it should come out clean, and the top will be golden. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Lemon Blackberry Glaze
- In a small bowl, whisk together the powdered sugar, pureed blackberries, and fresh lemon juice until smooth. If the glaze is too thick, add a touch more lemon juice. If too thin, add a bit more sugar.1 1/2 cup powdered sugar, 1/4 cup blackberries, 1-2 tablespoons lemon juice
- Once your cooled cake is on a cake plate, drizzle the glaze generously over the top. Garnish with more fresh berries, lemon zest, or even edible flowers for a show-stopping finish.
Notes
Add-ons & Substitutions
Want to make this recipe your own? Here are a few options:- Berries: You can swap the blackberries for raspberries or blueberries, depending on what’s freshest. Frozen berries can work, too—just don’t thaw them first.
- Sour Cream: If you're out of yogurt, sour cream is a great alternative and offers a similar richness.
- Lemon Extract: For a bolder lemon flavor, a small drop of lemon extract can be added to the batter or glaze.
- Lemon Curd: And for a pop of texture, stir in a tablespoon of lemon curd ribbons before baking.
Expert Tips
- Room temperature ingredients mix more evenly, especially eggs and yogurt. Set them out 30 minutes before you begin.
- Don’t skip tapping the bundt pan before baking. It helps the cake batter settle and prevents gaps in the finished cake.
- If your blackberries are very large, slice them in half before folding them into the batter so they distribute more evenly.
- Letting the cake cool completely before glazing keeps the glaze from melting and soaking into the cake too much.
- For best results, use fresh lemon juice and zest. Bottled lemon juice doesn’t have the same flavor or aroma.
