This Lemon Blackberry Bundt Cake is the perfect cake to make when you can get your hands on some juicy, fresh blackberries during the summer.
If low-fuss bundt cake recipes are what you are after, you can't miss this Marble Bundt Cake with Chocolate Glaze or this delicious Chocolate Nut Bundt Cake.
Why This Lemon Blackberry Cake Works
- Recipe name: Lemon Blackberry Bundt Cake
- Ready in: 1hr 35 minutes
- Serves: 12 slices
- Main ingredients: Butter, sugar, sour cream, blackberries, lemon, white chocolate, heavy cream.
- Perfect for: A lazy summer lunch dessert, an afternoon tea catch-up, or a birthday cake for someone who doesn't love frosting!
- Why I love it: The taste of this cake, thanks to the sour cream and butter, is second to none! It's delicious.
- Calories: 507kcal
SUMMARIZE & SAVE THIS CONTENT ON
This delicious cake recipe is for a vanilla cake made with sour cream and flavoured with lemon zest and fresh blackberries. After baking, the bundt cake is drizzled with a delicious blackberry and white chocolate glaze for some extra drama.
If you love recipes that highlight fresh berries, then you have to stick around! This Raspberry Vanilla Layer Cake is the perfect summer birthday cake, and this Strawberry Custard Tart makes a delicious summer dessert.
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Key Ingredients
- Cake flour-Use cake flour for this recipe. This recipe can be made using self-raising flour; omit the baking powder if using this.
- Sour cream - Sour cream adds a rich flavor to this butter cake and gives it a moist crumb. Greek yogurt can be used instead if necessary.
- Blackberries-Use fresh, ripe blackberries in the batter and icing. If you can only find frozen blackberries, use them straight from the freezer. Don't allow them to thaw. You can turn this into a raspberry cake instead by using this Raspberry Filling recipe.
- White chocolate - Use a plain white chocolate bar or white chocolate chips.
- Heavy cream - Choose a heavy cream with about 37% fat.
See the recipe card for full information on ingredients and quantities.
Variations
I love this purple drip on this cake-it's so gorgeous! But if you are short on time, you can skip making the drip and dust the cake with powdered sugar before serving it with a dollop of whipped cream. A simple lemon glaze will also be delicious on this cake. This Mixed Berry Cake recipe is perfect for those who couldn't be fussed about frosting!
Another alternative for decorating this cake is to cover it in buttercream frosting. This recipe for simple Vanilla Bean Buttercream or this Chocolate Frosting with Melted Chocolate will work well.
How to Make a Lemon Blackberry Bundt Cake
Lemon Blackberry Cake
- Step 1: Preheat the oven to 180°C (350°F) and prepare a bundt cake tin with melted butter and a dusting of flour. Add the sugar and lemon zest to a bowl of a stand mixer. Use your fingers to massage the lemon zest into the sugar to release its oils and flavor.
- Step 2: Add the soft butter to the sugar mixture and beat at medium-high speed using a paddle attachment until creamed, about 3 minutes.
- Step 3: With the mixer running at medium speed, add the eggs to the creamed butter and sugar mixture one at a time, scraping down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and beat again.
- Step 4: Sift together the flour, baking powder, and salt into a large mixing bowl. Add the dry and wet ingredients to the cake batter by alternating between them, starting with the flour mixture and ending with the sour cream. Combine the extra flour and berries, then add this to the cake batter and mix through using a rubber spatula.
- Step 5: Pour the cake batter into the prepared pan and smooth over the top with an offset palette knife.
- Step 6: Bake the cake in a preheated oven for 45 minutes or until it is golden brown and a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 20 minutes before turning it onto a wire rack to cool completely. Once cool, transfer it onto a cake plate.
Blackberry & Chocolate Drip
- Step 1: Add the fresh blackberries, caster sugar, and fresh lemon juice to a small saucepan set over medium-high heat. Allow the fruit to soften and the sugar to melt.
- Step 2: As the compote cooks, the berries will release their water content, which will evaporate, and the filling will thicken. Once thickened, remove the filling from the stovetop. Pass the puree through a fine-mesh sieve into a glass jar or small bowl and set aside. Reserve two tablespoons for the drip and keep the extra for serving.
- Step 3: Add the chopped white chocolate and cream to a small bowl. Heat the mixture in the microwave in 20-second increments until melted. Don't overheat the chocolate mixture.
- Step 4: Stir it often with a spatula to help the chocolate melt. If the mixture is overheated, the chocolate will seize, and you will end up with a coarse, thick texture in the drip.
- Step 5: Once the chocolate mixture is melted add the blackberry puree. Stir to combine.
- Step 6: Pour the melted chocolate sauce over the entire cake, allowing it to drip down the sides. Decorate with fresh blackberries, serve, and enjoy!
How to Properly Prepare a Bundt Cake Pan
Bundt cakes are only stress-free if you know they'll come out of the tin! My way of ensuring this happens is by brushing the entire tin (don't miss any crevices!) with melted butter and then sprinkling flour into the tin and rotating and tapping the tin to make sure the surface is coated with a thin layer of flour. Then turn the tin upside down to remove any excess flour.
Ok this cake was next level delicious! The blackberry cake itself is so tasty and soft, yum!
- Julia
Storage
Butter cakes are always best fresh from the oven! But if you have leftovers, store them in an airtight container at room temperature for about 3 days. Be sure to remove any fresh fruit before storing the cake.
Top Tips
- Allow the cake to cool slightly, for about 20 minutes, before removing it from its tin.
- Ensure your eggs, sour cream, and butter are at room temperature before baking.
- Use an oven thermometer to test the true temperature of your oven and adjust accordingly before placing the cakes in it.
- Bake the cake in the middle rack of the oven.
Lemon Blackberry Cake FAQs
I always recommend using a kitchen scale rather than cups when baking. This way, you can ensure you've measured properly and that your baked goodies come out perfectly.
Yes, you can just remember that the baking time may need to be adjusted. Smaller, deeper cakes need more time in the oven, while larger, shallower cakes need less time. For more tips on baking the perfcet cake read this post, How to Know when a Cake is Done Baking.
To freeze this cake, remove any fresh fruit and cut it into slices, wrap each slice in plastic wrap, and freeze for up to two months. Defrost at room temperature before consuming.
This is a thick batter which is able to hold the weight of the blackberries during baking, also the blackberries are dusted in flour before being added to the batter.
More Easy Cake Recipes
I love bundt cake recipes because they take the fuss out of decorating cakes. So, if you're looking for an easy but beautiful cake to serve this summer, this is your cake. It's perfect for Mother's Day, a baby shower, or a cute little garden party.
If you'd love to try out more bundt cake recipes, take a look at this Funfetti Bundt Cake with White Chocolate, this recipe for Banana Bundt Cake with Caramel Drizzle, or this delicious Chocolate Nut Bundt Cake.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Vanilla Cake with Strawberry Filling.
📖 Recipe
Blackberry and Lemon Bundt Cake
Equipment
- Bundt cake pan
Ingredients
Lemon & Blackberry Cake
- 260 g caster sugar
- 2 tablespoon lemon zest
- 260 g unsalted butter
- 5 eggs extra large
- 2 teaspoon vanilla extract
- 345 g cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 250 g sour cream
- 250 g blackberries
- 1 tablespoon cake flour for dusting the berries
Blackberry Compote
- 150 g blackberries
- 20 g caster sugar
- 1 tablespoon lemon juice
Blackberry White Chocolate Drizzle
- 120 g white chocolate
- 60 g heavy cream
- 2 tablespoon blackberry compote from above
Instructions
Lemon & Blackberry Cake
- Preheat the oven to 180°C (350°F) and prepare a bundt cake tin with melted butter and a dusting of flour.
- Add the sugar and lemon zest to a bowl of a stand mixer. Use your fingers to massage the lemon zest into the sugar to release its oils and flavor.
- Add the soft butter to the sugar mixture and beat at medium-high speed using a paddle attachment until creamed, about 3 minutes.
- With the mixer at medium speed, add the eggs to the creamed butter and sugar mixture one at a time, scraping down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and beat again.
- Sift together the flour, baking powder, and salt into a large mixing bowl.
- Add the dry and wet ingredients to the cake batter by alternating between them, starting with the flour mixture and ending with the sour cream.
- Add the berries and extra flour to a small bowl and toss to combine. Add this to the cake batter and mix through using a rubber spatula.
- Pour the cake batter into the prepared pan and smooth over the top with an offset palette knife. Bake the cake in a preheated oven for 45 minutes or until it is golden brown and a cake tester inserted into the center of the cake comes out clean.
- Allow the cake to cool in its tin for 20 minutes before turning it onto a wire rack to cool completely. Once cool, transfer it onto a cake plate.
Blackberry Compote
- Add the fresh blackberries, castor sugar, and fresh lemon juice to a small saucepan set over medium-high heat. Allow the fruit to soften and the sugar to melt.
- As the compote cooks, the berries will release their water content, which will evaporate, and the filling will thicken. Make sure the blackberry mixture does not catch at the bottom of the pan. Stir occasionally with a spatula and press the fruit against the sides of the saucepan to help it break down if needed.
- Once the purée has thickened, remove the filling from the stovetop. Pass the puree through a fine-mesh sieve into a glass jar or small bowl and set aside. Reserve two tablespoons for the drip and keep the extra for serving.
Blackberry White Chocolate Drizzle
- Add the chopped white chocolate and cream to a small bowl. Heat the mixture in the microwave for 20 seconds at a time until melted.
- Don't overheat the chocolate mixture. Stir it often with a spatula to help the chocolate melt. If the mixture is overheated, the chocolate will seize, and you will have a coarse, thick texture to the drip.
- Add the blackberry puree to the melted chocolate mixture and stir to combine.
- Pour the melted chocolate sauce over the whole cake, allowing the sauce to drip down the sides. Decorate with fresh blackberries, serve, and enjoy!
Notes
- When making the cake batter, make sure you use room-temperature butter; otherwise, creaming the butter and sugar together will be difficult.
- Take your time melting the chocolate in the microwave. If the chocolate is heated too quickly, then it will seize, and you will have a thick, coarse drip.
- If you'd prefer not to make the blackberry compote to colour the drizzle, then you can use purple and white food colouring instead.
Julia says
Ok this cake was next level delicious! The blackberry cake itself is so tasty and soft, yum 🙂