Description
A zesty citrus-blackberry bundt cake with a fluffy crumb and tangy glaze, ready in 60 minutes. Perfect for summer gatherings or cozy weeknights.
Ingredients
2 cups all-purpose flour
1 cup softened butter or 1 cup coconut oil (dairy-free option)
1 3/4 cups sugar (can be light brown sugar)
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 1/2 cups blackberries
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
2 cups powdered sugar
Instructions
Preheat oven to 350°F. Grease a 12-cup bundt pan.
Cream butter/oil and sugar until light and fluffy.
Beat eggs into mixture one at a time.
Stir in lemon zest, lemon juice, and vanilla until combined.
In separate bowl, whisk flour, baking powder, baking soda, and salt.
Alternate adding dry ingredients with buttermilk to batter, beginning and ending with dry ingredients.
Toss blackberries in 1 tbsp flour to prevent sinking; gently fold into batter.
Pour batter into pan. Bake 50-60 minutes until golden.
Cool 10-15 minutes in pan; transfer to rack to cool completely.
Mix glaze: whisk powdered sugar with lemon juice (start with 1/4 cup) and additional zest until smooth.
Drizzle glaze over warm cake; let set before serving.
Notes
Room-temperature eggs blend more seamlessly.
Sift flour 3 times to prevent gluten clumps.
For fluffier texture, chill berry batter 15 minutes before baking.
Add 2 tbsp apple cider vinegar + 3 tbsp water if substituting for lemon juice.
- Prep Time: 30
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg