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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!
Notes
u003cliu003eMilk- I like to use whole milk, but 2% would work well too.u003c/liu003eu003cliu003eBlackberries- This recipe calls for fresh blackberries, but frozen works too. If you use frozen, be sure to thaw the berriesu003c/liu003e
Nutrition Facts
Blackberry Bundt Cake
Amount per Serving
Calories
320
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.