Blackberry and Lemon Bundt Cake

Cake shown on a white cake stand, you can see the lilac drip and fresh blackberries on top of the cake.

5 from 1 vote

Blackberry and Lemon Bundt Cake

This delicious Blackberry and Lemon Bundt Cake recipe is for a vanilla cake made with sour cream and flavoured with lemon zest and fresh blackberries. After baking, the cake is drizzled with a blackberry and white chocolate glaze.

Prep Time45

Cook Time50

Course: Cakes

Cuisine: American

Servings: slices

Calories: 507kcal

Author: Cat Spiller

Equipment

1x 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

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 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.
Remove the chocolate mixture from the stovetop and add the blackberry puree. 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

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.

Nutrition