Moist & Tender Lemon Blackberry Bundt Cake
This Lemon Blackberry Cake is a moist, tender Bundt cake bursting with fresh lemon flavor and swirled with sweet, juice blackberry puree. The bright citrus flavor pairs beautifully with the berries, while the blackberry swirl adds a gorgeous pop of color and fruity flavor to every slice. It's an easy, impressive cake that's perfect for gathering, afternoon coffee, or whenever fresh blackberries are in season.
Servings 18 slices
Ingredients
- 1 Cup (150g) Blackberries (fresh or frozen)
- 2 3/4 + 1 TBS Cups (340g) AP Flour
- 1.5 tsp Baking Powder
- 0.5 tsp Baking Soda
- 1 TBS Potato Starch
- 1 1/4 Cup (300ml) Sour Cream at room temperature
- 1/4 Cup (60ml) Fresh squeezed Lemon juice
- 1 Cups (225g) Unsalted butter, soften
- 2 1/2 Cups (500g) Sugar
- 2 tsp Fresh lemon zest
- 4 Large Eggs at room temperature
Instructions
- Preheat oven to 350F and place an oven rack at the center of the oven. Grease a 12 cups bundt pan.
- Using a fork, mash the blackberries to a fine puree. Place the puree in a sieve over a bowl and set aside.
- Sift together the flour (340g), potato starch (1 tablespoon), baking powder (1.5 teaspoon), and baking soda (1/2 teaspoon). Stir to incorporate and set aside.
- In a large measuring cup, mix the sour cream (300ml) and lemon juice (60ml).
- In a bowl of a standing mixer, place the sugar (500g), butter (225g), and lemon zest and beat on medium speed until fluffy and light. About 4-5 minutes.
- With the mixer on medium-high speed, add the eggs one at a time, waiting for each egg to completely incorporated before adding the next.
- Reduce mixer speed to low then add the flour in three additions alternating with the sour cream mixture. Starting and finishing with the flour mix.
- Once you have added the last portion of the flour mix, turn the mixer off, and using a rubber spatula mix any flour.
- Scoop about 1/3 of the batter into a medium size clean bowl and fold in the blackberry puree.
- Spoon the batters into the greased pan using regular-sized cookie spoons in alternating patterns (white batter next to blackberry batter).
- Use a wooden skewer, or a butter knife to swirl the batter into the cake pan.
- Bake for 45-50 minutes or just until a skewer comes out with a few moist crumbs from the center of the cake.
- Remove from the oven and allow to cool completely.
Only swirl the batter, once an do not swirl the same spot twice. It might be tempting but we can lose the pattern very easily.
After baking, allow the cake to cool in the pan for 15-20 minutes before gently inverting it onto a wire rack. Avoid leaving it to cool in the pan, as this may cause it to stick.