This blackberry bundt cake is rich in flavor and easy to make. Fresh blackberries and lemon make this a delicious summer treat! Summer in the Pacific Northwest is berry season! Every summer you will see blackberries almost everywhere you go which is why I end up with so many blackberries every year. Fresh blackberries make this bundt cake so tasty and I love knowing I picked the berries myself. This dish is a crowd-pleaser and looks pretty too!
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Contents
Equipment Needed
- Bundt pan
- Mixer
- Large bowl
Ingredients
- Unsalted butter (room temperature)
- Granulated sugar
- Eggs (room temperature)
- Baking powder
- All-purpose flour
- Salt
- Milk*
- Lemon juice
- Blackberries*
- Powdered sugar (optional)
How to Make Blackberry Bundt Cake
- Preheat oven to 350 degrees Fahrenheit. Grease your bundt pan with either butter or cooking spray and lightly dust with flour.
- In a mixer, cream butter and sugar until light and fluffy on medium speed for about 3-5 minutes.
- Add the eggs one at a time, mixing in between until fully incorporated.
- In a separate bowl, whisk together the flour, salt, and baking powder. Alternating with milk, slowly add the dry ingredients to your wet mixture on low speed.
- Stir in blackberries and lemon juice by hand. Transfer the batter to the greased bundt pan.
- Bake for 55-65 minutes or until a toothpick comes out clean. Let the cake cool before turning it over onto a cooling rack.
- Once the cake is completely cooled (~1 hour), top with powdered sugar if desired. Enjoy!
Tips
- Milk- I like to use whole milk, but 2% would work well too.
- Blackberries- This recipe calls for fresh blackberries, but frozen works too. If you use frozen, be sure to thaw the berries first.
Variations of Blackberry Bundt Cake
You can make your cake extra fun by adding nuts, bits of citrus peel, or even a tasty swirl of cream cheese to your blackberry bundt cake.
Health Benefits of Blackberries
Eating blackberries is great! They have lots of good stuff like vitamins, minerals, and antioxidants. These can help your tummy work better, make your body stronger, and even help fight sickness.
How to Store
If you have leftovers, store them in an airtight container at room temperature or in the refrigerator for 4-5 days.
More Desserts recipes:
Blackberry Bundt Cake
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 4 eggs (room temperature)
- 2 tsp baking powder
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup milk
- 1 tsp lemon juice
- 1 1/2 cups blackberries
- Powdered sugar for topping (optional)
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Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease your bundt pan with either butter or cooking spray and lightly dust with flour.
- In a mixer, cream butter and sugar until light and fluffy on medium speed for about 3-5 minutes.
- Add the eggs one at a time, mixing in between until fully incorporated.
- In a separate bowl, whisk together the flour, salt, and baking powder. Alternating with milk, slowly add the dry ingredients to your wet mixture on low speed.
- Stir in blackberries and lemon juice by hand. Transfer the batter to the greased bundt pan.
- Bake for 55-65 minutes or until a toothpick comes out clean. Let the cake cool before turning it over onto a cooling rack.
- Once the cake is completely cooled (~1 hour), top with powdered sugar if desired. Enjoy!
