This blackberry bundt cake recipe is a buttery blackberry cake made with buttermilk, vanilla, and fresh or frozen blackberries, then topped with an easy blackberry glaze. If you’re looking for a moist blackberry cake that’s elegant enough for guests but simple enough for everyday baking, this bundt cake delivers.
After testing this cake more than 10 times, I kept chasing one thing: a rich crumb that still feels light on the fork, sweet enough to taste like dessert, but not so sugary it bulldozes the berry flavor. This is that cake. Fresh blackberries are lovely here, but frozen work too, so you can make it when the craving hits instead of when the berries decide to cooperate.
Why You’ll Love My Blackberry Bundt Cake
- This cake has a true buttery crumb.
- It uses buttermilk for tenderness and just enough tang to keep the flavor balanced.
- The blackberries stay front and center instead of getting lost in a sugar bomb.
- It works with fresh or frozen blackberries.
- The blackberry icing is quick, pretty, and loaded with real berry flavor.
- It’s been tested over 10 times, so we’ve already made the mistakes for you. You’re welcome.
Ingredients for Blackberry Bundt Cake
Gather these kitchen staples (except blackberries, maybe) and you’ll be on your way. A full printable recipe card with measurements is available below.
- Unsalted butter– Unsalted butter gives this blackberry cake its rich flavor and classic pound-cake-style base and allows you to control the saltiness.
- Sugar- Sweetens the cake, but the real win here is balance. The berries and buttermilk keep it from tasting flat or overly sweet.
- Buttermilk – Makes the crumb tender and adds subtle tang, adding to the butter-fat base.
- Flour, baking powder, baking soda, and fine sea salt – These build structure while keeping the texture soft.
- Fresh or frozen blackberries – Halving larger berries helps distribute them more evenly through the batter.
- Vanilla extract- rounds out the berry flavor without stealing the spotlight.
- Blackberry Glaze – Uses real blackberries, milk, and powdered sugar for a fresh, fruity finish. This is optional and I give several other options.
How to Use Frozen Blackberries
Yes, frozen blackberries work beautifully in this blackberry cake recipe.
- Thaw them first, then drain off excess liquid.
- Pat them dry gently with paper towels so they don’t water down the batter.
- If the berries are very large, halve them after thawing.
- Fold them in carefully because thawed berries are softer and break apart more easily than fresh.
- Expect a little more purple streaking in the batter.
If you want the cleanest crumb and the least color bleed, use fresh berries.
How to Make The Cake (Step-by-Step)
- Prep. Start by greasing your bundt pan really well with shortening, then lightly flour it. Bundt cakes are gorgeous right up until they glue themselves to the pan, so don’t skimp here.
- Cream Butter & Sugar. In a large bowl, beat the butter until fluffy, then cream it with the sugar until the mixture looks pale and well combined, this takes about 5 minutes. Add the eggs one at a time, mixing after each one, then blend in the vanilla.
- Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
- Incorporate. Add the dry ingredients and buttermilk in alternating additions, mixing just until combined. Overmixing is how tender cake turns into sad cake, so once the flour disappears, hands off.
- Blackberry Addition. Fold the blackberries in gently by hand. Transfer the batter to the prepared bundt pan and smooth the top gently, don’t press down- this will eliminate all the little air bubbles and make the cake dense.
- Bake. Bake until the cake is golden and set, and a toothpick comes out clean or the center registers 205°F on an instant-read thermometer.
- Cool & Invert. Let the cake cool for 5 to 10 minutes before inverting it onto a wire rack. Wait too long and it can stick. Flip too soon and it can fall apart.
- Glaze. Once the cake is cool, whisk together the blackberry glaze and drizzle it over the top. Let it set for a few minutes, then slice and serve.
Chef Tips
- Room-temperature butter and eggs mix more evenly and create a smoother batter.
- Use shortening plus flour for the pan if you want the best shot at a clean bundt release.
- Fold the berries in by hand, not with the mixer, so they don’t break down and turn the batter gray-purple.
- Do not overbake. Start checking early and pull the cake once the center reaches 205 degrees F or a tester comes out clean.
- Cool it briefly, then invert.
- For the prettiest glaze, strain the muddled blackberries if you want a smoother finish.
- For cleaner slices, let the glaze set before cutting.
Variations
- Lemon Blackberry Bundt Cake: Add lemon zest and a little lemon juice to the batter and glaze for a brighter, more citrus-forward version.
- Blackberry Almond Cake: Use 1/2 teaspoon almond extract in place of some of the vanilla and sprinkle sliced almonds over the glaze.
- Mixed Berry Bundt Cake: Swap part of the blackberries for raspberries or blueberries.
- Blackberry Cream Cheese Glaze: Use a cream cheese glaze instead of the berry glaze if you want a richer finish.
- Vanilla Bean Blackberry Cake: Use vanilla bean paste instead of extract for a deeper vanilla flavor and pretty specks in the crumb.
- No Glaze Option: If you want a less sweet cake, opt for no glaze at all. Either serve plain, with a scoop of vanilla bean ice cream, homemade whipped cream or a simple powdered sugar dusting.
Commonly Asked Questions
Can I use frozen blackberries instead of fresh?
Yes. Thaw, drain, and pat them dry before folding into the batter. Frozen berries are softer, so mix gently to avoid turning the batter purple.
Why did my bundt cake stick to the pan?
Usually it’s one of three culprits: the pan wasn’t greased well enough, the cake cooled too long in the pan, or the pan has lots of detailed grooves that need extra attention. Shortening plus flour is your best insurance policy.
Can I make this blackberry bundt cake ahead of time?
Absolutely. Bake it the day before, cool completely, and either glaze before serving or store it unglazed and drizzle later.
More Homemade Cake Recipes
Blackberry Bundt Cake
Blackberry Bundt Cake is a buttery, moist blackberry cake made with buttermilk, vanilla, and fresh or frozen blackberries, then finished with a simple blackberry glaze. This easy blackberry bundt cake has been tested over 10 times for the perfect tender crumb that isn’t overly sweet.
Servings: slices
Ingredients
Cake:
- 1 tablespoons vegetable shortening
- 1 cup unsalted butter , softened
- 2 1/2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 3 cups flour , plus more to flour the pan
- 1 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 1/2 cups blackberries , halved, fresh or frozen (thawed)
Icing:
- 1/2 cup fresh blackberries
- 2 teaspoons milk
- 1-2 cups powdered sugar
Instructions
- Preheat the oven to 325°F. Grease a large bundt pan with 1 tablespoons vegetable shortening and lightly flour for easy release.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter until light and fluffy. Cream with 2 1/2 cups sugar until well blended. Add each 4 large eggs, one at a time, until blended. Then the 2 teaspoons vanilla extract
- In a separate bowl, sift or whisk together the 3 cups flour, 1 1/2 teaspoon baking powder, 1 teaspoon fine sea salt and 1/2 teaspoon baking soda .
- Alternating, pour in the 3/4 cup buttermilk and dry ingredients in 3 increments until just mixed.
- By hand, fold in the halved 1 1/2 cups blackberries.
- Transfer the cake to the prepared baking pan, evening out the top with a spatula.
- Bake for 60-70 minutes or until it passes the toothpick test for registers at 205°F using an instant read thermometer.
- Allow to cool for 5-10 minutes before inverting onto a cooling rack to complete cooling. Do not wait until fully cool to remove from the cake pan or it will struggle to release.
- Muddle 1/2 cup fresh blackberries in a bowl, stirring in 2 teaspoons milk . Optionally, strain the glaze to remove blackberry seeds. Whisk in 1-2 cups powdered sugar , adding slowly, until a drizzlable consistency.
- When the cake has cooled, drizzle with the icing.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage & Make-Ahead
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.For the best texture, bring chilled slices to room temperature before serving.
You can make the cake a day ahead and glaze it before serving.
Unglazed cake freezes better than glazed cake. Wrap tightly and freeze for up to 2 months.
Nutrition
Calories: 502 kcal, Carbohydrates: 79 g, Protein: 6 g, Fat: 19 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 97 mg, Sodium: 280 mg, Potassium: 171 mg, Fiber: 2 g, Sugar: 54 g, Vitamin A: 629 IU, Vitamin C: 5 mg, Calcium: 65 mg, Iron: 2 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
This was really amazing! I offered to make a ‘breakfast’ dish for the newcomers at my church this Sunday. My rule is, anything with fruit can be categorized as a breakfast dish. So, I made this, and there weren’t even any crumbs left! This was knocked out of the park, as they say!! Thank you so much!!! Amazing!!!!!
The taste of the cake is outstanding, the color of the glaze looks a bit like melted candle wax. I’d definitely make the cake again, just with a plain white glaze.
Hi! Yea,the berries certainly give it a little of an odd hue. Any glaze will work, as will just a dusting of powdered sugar. Thanks for coming back to let us know!