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This Lemon Blackberry Bundt Cake is a refreshingly delicious summer dessert. Each bite is loaded with sweet blackberries and bursts of citrusy lemon glaze for a fresh finish. If you want a cake that feels special without being complicated, this one’s a great choice.
A bundt cake doesn’t have to be plain and boring, and this homemade blackberry cake proves it. If you’re the lucky one to get to slice and serve, make sure to give yourself an extra big slice!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Once the weather warms up and summer arrives, I know it’s time for blackberries to be at their peak state. This means great flavor and juiciness!
And this blackberry lemon cake recipe is one that I’ve made many times – it’s really stress-free and simple. I keep going back to it because it’s easy to make and the bright flavor is perfect for a summer dessert.
Some people prefer to leave the lemon glaze off, but I think it’s literally the “icing on the cake” that seals the deal. Make it and see what you think, and be sure to let me know!
For more berry recipes, be sure to try these Blackberry Lemon Muffins with a crumb topping and this Old Fashioned Summer Berry Icebox Cake.
Blackberry Bundt Cake Ingredients Needed
For the Cake
- Unsalted butter – I always use unsalted butter for dessert recipes.
- Granulated sugar – For sweetness.
- Eggs – Make sure they’re at room temperature for a smoother batter.
- Fresh lemon – You’ll use the zest and juice.
- Vanilla – Use pure vanilla extract for the best flavor.
- Pantry staples: All-purpose flour, baking powder, baking soda and salt.
- Buttermilk – Makes the cake crumb soft and tender. I’ve included a substitution tip below if you don’t have any on hand.
- Fresh blackberries – Be sure to rinse and pat them dry before adding to the batter.
For the Simple Lemon Glaze
- Powdered sugar – Adds thickness so the glaze won’t be super runny.
- Fresh lemon – Using the juice and zest for the most lemony flavoring.
Get the complete ingredients & directions in the recipe card below.
How to Make Lemon Blackberry Cake
Start by creaming the butter and sugar in a large mixing bowl until it’s fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice, plus the vanilla extract.
Whisk together the flour, baking powder, baking soda, and salt, then add the dry ingredients to the wet. Alternate adding the buttermilk as you go.
Grab the fresh blackberries and toss them in flour, then carefully fold them into the cake batter.
Pour the batter into the greased bundt cake pan, then transfer the pan to the oven to bake.
While the cake bakes, make the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest.
Let the cake cool completely before drizzling the lemon glaze over the top.
Tips for Making Blackberry Bundt Cake
- For the smoothest batter, make sure your butter, eggs, and buttermilk are at room temperature before you start mixing.
- Use a microplane zester or grater to zest the lemons.
- You’ll want to zest the lemons before you juice them. I use a hand juicer to juice the lemons.
- Check the expiration dates on your baking powder and baking soda to make sure they’re fresh.
Recipe Substitutions & Variations
- Extract: You can use almond extract or any other extract flavor in place of the vanilla.
- Frosting: If you don’t want the lemon glaze, you can make a homemade frosting or use your favorite store-bought flavor.
- Berries: Swap out blueberries, raspberries or strawberries for the blackberries.
- Buttermilk: Make a substitute by mixing 1 Tablespoon of white vinegar or lemon juice with one cup of milk. Stir and then let it sit without touching it for about 10 minutes.
Can I make this lemon blackberry bundt cake ahead of time?
You can, but I wouldn’t do it any earlier than 1 day before you want to eat it. That way, it stays fresh and delicious when served.
What to Serve with Lemon Blackberry Cake
This delicious cake is the perfect ending for almost any dinner. We’ve enjoyed it after Easy Chicken Spaghetti, Slow Cooker Italian Beef Sandwiches, and crispy Southern Baked Chicken Thighs.
How to Store Leftover Blackberry Lemon Cake
Leftover cake should be stored in an airtight container (I use a bundt cake keeper) and kept in the refrigerator for up to 3 days for the best results. You can take the cake out of the frig and let it come to room temperature before eating it if you don’t want to eat it chilled.
Can I freeze blackberry cake?
You can freeze leftover cake by wrapping it in plastic wrap then placing in a freezer-safe container. Slicing into individual servings makes it a breeze to thaw and you can enjoy a piece whenever a craving hits.
Why do I have to coat the blackberries in flour?
It might sound a bit odd, but there is a reason for it. Coating the berries in flour before adding to the cake batter helps keep them from sinking to the bottom of the cake batter. It also helps them disperse more evenly throughout the cake.
How do I know when the bundt cake is fully baked?
The toothpick test is the best way to make sure the cake is baked all the way through. Just insert a clean toothpick into the center of the cake, and if it comes out clean, that means the cake is baked and ready to come out of the oven.
You’ll want to make this simple bundt cake with fresh blackberries again and again. It’s a yummy summer dessert for a family dinner or weekend treat, and a slice of cake is a sweet way to end any meal!
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Lemon Blackberry Bundt Cake with Lemon Glaze
Equipment
Ingredients
For the bundt cake:
- 1 cup unsalted butter, softened
- 1¾ cups granulated white sugar
- 4 large eggs, room temperature
- 1 Tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1½ cups fresh blackberries, rinsed and dried well
- 1 Tablespoon all-purpose flour, (for tossing with the berries)
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350°F. Generously grease and flour a bundt pan and set aside.
- Cream the butter and sugar together in a large bowl, mixing until light and fluffy.1 cup unsalted butter, 1¾ cups granulated white sugar
- Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract and mix until combined.4 large eggs, 1 Tablespoon lemon zest, ¼ cup fresh lemon juice, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in increments – alternating additions with the buttermilk and beginning and ending with the dry mixture. Mix until just combined.2¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup buttermilk
- Lightly toss the blackberries with flour, then gently fold them into the batter.1½ cups fresh blackberries, 1 Tablespoon all-purpose flour
- Pour the batter into the prepared pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the cake comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
- Prepare the glaze by whisking together the powdered sugar, lemon juice, and zest until smooth. Drizzle the glaze over the cooled cake before serving.1 cup powdered sugar, 2-3 Tablespoons lemon juice, ½ teaspoon lemon zest
- Garnish with additional blackberries and lemon zest before serving, if desired.
Notes
- For a smoother batter, use softened butter and room temperature eggs and buttermilk.
- Make sure your baking powder and baking soda are fresh (not expired) for best results.
- Leftover cake should be stored in an airtight container in the refrigerator for up to 3 days. Allow slices to come to room temperature before serving.
- You can serve up to 16 people if you cut smaller slices.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
