Lemon Blackberry Bundt Cake with Lemon Glaze

A slice of lemon blackberry bundt cake topped with lemon glaze on a white plate with a lemon slice and blackberries.

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Lemon Blackberry Bundt Cake with Lemon Glaze

This simple bundt cake recipe features sweet blackberries and fresh lemon flavor in a buttery cake you'll be making on repeat this spring and summer. Don't skip the drizzle of homemade lemon glaze - it adds the perfect finishing touch of sweetness and citrus.

Prep Time20

Cook Time50

Cooling Time20

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 441kcal

Author: Lori

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.

Nutrition