Blackberry Bundt Cake

Course: Dessert

Cuisine: American

Keyword: blackberry bundt cake, blackberry buttermilk cake, blackberry cake, blackberry dessert, blackberry recipes, bundt cake recipes, bundt cake with blackberries, easy blackberry cake, fresh blackberry cake

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings: slices

Calories: 502kcal

Author: Chef Jessica Formicola

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.

Print Recipe

Equipment

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