Print

Blackberry and Lemon Bundt Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 53 reviews

This Blackberry and Lemon Bundt Cake is a moist, flavorful dessert combining zesty lemon and juicy blackberries. Featuring a tender crumb enriched with sour cream, it's topped with a luscious white chocolate and blackberry drizzle that adds a perfect balance of sweetness and tartness, making it perfect for gatherings or a delightful afternoon treat.

Ingredients

Cake Batter

  • 260 g caster sugar
  • 2 tbsp lemon zest
  • 260 g unsalted butter, softened
  • 5 extra large eggs
  • 2 tsp vanilla extract
  • 345 g cake flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 250 g sour cream
  • 250 g blackberries
  • 1 tbsp cake flour (for dusting blackberries)

Blackberry Compote

  • 150 g blackberries
  • 20 g caster sugar
  • 1 tbsp lemon juice

Blackberry White Chocolate Drizzle

  • 120 g white chocolate, chopped
  • 60 g heavy cream
  • 2 tbsp blackberry compote (reserved from above)

Instructions

  1. Prepare Bundt Pan: Preheat the oven to 180°C (350°F). Grease a bundt cake pan thoroughly with melted butter and dust it with flour to prevent sticking.
  2. Create Lemon Sugar Mixture: In the bowl of a stand mixer, combine the caster sugar and lemon zest. Use your fingers to rub and massage the zest into the sugar, releasing its fragrant oils and intensifying flavor.
  3. Cream Butter and Sugar: Add the softened unsalted butter to the lemon sugar mixture. Using a paddle attachment, beat at medium-high speed until the mixture is light, fluffy, and well combined, approximately 3 minutes.
  4. Add Eggs and Vanilla: Reduce mixer speed to medium. Add eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Scrape down the bowl sides as needed. Add the vanilla extract and beat again briefly to combine.
  5. Prepare Dry Ingredients: In a separate large bowl, sift together cake flour, baking powder, and salt to guarantee even distribution and aeration.
  6. Combine Wet and Dry Ingredients: Alternately add the sifted flour mixture and sour cream to the batter, starting with flour and ending with sour cream. Mix gently but thoroughly between additions to maintain batter consistency.
  7. Add Blackberries: Toss the 250 g blackberries with 1 tbsp flour to coat them lightly. Gently fold the floured berries into the batter using a rubber spatula to prevent them from sinking during baking.
  8. Fill Pan and Bake: Pour the batter evenly into the prepared bundt pan. Smooth the surface using an offset palette knife. Bake in the preheated oven for about 45 minutes, or until the cake turns golden brown and a cake tester inserted into the center comes out clean.
  9. Cool Cake: Allow the cake to cool in its pan for 20 minutes. Then carefully invert it onto a wire rack to cool completely before decorating.
  10. Make Blackberry Compote: Combine 150 g blackberries, 20 g caster sugar, and 1 tbsp lemon juice in a small saucepan over medium-high heat. Stir occasionally while the fruit softens, sugar dissolves, and liquid reduces, thickening the compote. Avoid burning by pressing berries against pan sides and stirring often.
  11. Strain Compote: Remove from heat once thickened. Pass the mixture through a fine mesh sieve to remove seeds and pulp, collecting a smooth puree. Reserve 2 tablespoons for the drizzle and keep the remainder for serving.
  12. Prepare White Chocolate Drizzle: Place chopped white chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second increments, stirring frequently to melt evenly without overheating or seizing.
  13. Combine Drizzle with Compote: Stir the reserved blackberry puree into the melted white chocolate mixture until fully combined and smooth.
  14. Decorate Cake: Pour the blackberry white chocolate drizzle over the cooled cake, allowing it to cascade down the sides naturally. Garnish with fresh blackberries, serve, and enjoy your elegant dessert!

Notes

  • Coating blackberries with flour before folding them into the batter helps prevent them from sinking to the bottom during baking.
  • When melting chocolate, heating slowly and stirring frequently prevents the chocolate from seizing and becoming grainy.
  • Use room temperature ingredients, especially butter, eggs, and sour cream, for better batter consistency and baking results.
  • Ensure the bundt pan is well greased and floured to easily release the cake after baking.
  • The blackberry compote can be made ahead and refrigerated; bring it to room temperature before mixing with the chocolate.

Find it online: https://recipethrive.com/blackberry-and-lemon-bundt-cake-recipe/