This blackberry bundt cake recipe is a buttery blackberry cake made with buttermilk, vanilla, and contemporary or frozen blackberries, then topped with a straightforward blackberry glaze. If you’re on the lookout for a moist blackberry cake that’s elegant sufficient for company however easy sufficient for on a regular basis baking, this bundt cake delivers.
After testing this cake greater than 10 occasions, I stored chasing one factor: a wealthy crumb that also feels gentle on the fork, candy sufficient to style like dessert, however not so sugary it bulldozes the berry taste. This is that cake. Fresh blackberries are pretty right here, however frozen work too, so you can also make it when the craving hits as a substitute of when the berries determine to cooperate.
Why You’ll Love My Blackberry Bundt Cake
- This cake has a real buttery crumb.
- It makes use of buttermilk for tenderness and simply sufficient tang to maintain the flavour balanced.
- The blackberries keep entrance and middle as a substitute of getting misplaced in a sugar bomb.
- It works with contemporary or frozen blackberries.
- The blackberry icing is fast, fairly, and loaded with actual berry taste.
- It’s been examined over 10 occasions, so we’ve already made the errors for you. You’re welcome.
Ingredients for Blackberry Bundt Cake
Gather these kitchen staples (besides blackberries, possibly) and you’ll be in your approach. A full printable recipe card with measurements is offered under.
- Unsalted butter– Unsalted butter offers this blackberry cake its wealthy taste and basic pound-cake-style base and means that you can management the saltiness.
- Sugar- Sweetens the cake, however the true win right here is steadiness. The berries and buttermilk maintain it from tasting flat or overly candy.
- Buttermilk – Makes the crumb tender and provides refined tang, including to the butter-fat base.
- Flour, baking powder, baking soda, and effective sea salt – These construct construction whereas protecting the feel comfortable.
- Fresh or frozen blackberries – Halving bigger berries helps distribute them extra evenly by the batter.
- Vanilla extract- rounds out the berry taste with out stealing the highlight.
- Blackberry Glaze – Uses actual blackberries, milk, and powdered sugar for a contemporary, fruity end. This is elective and I give a number of different choices.
How to Use Frozen Blackberries
Yes, frozen blackberries work fantastically on this blackberry cake recipe.
- Thaw them first, then drain off extra liquid.
- Pat them dry gently with paper towels so that they don’t water down the batter.
- If the berries are very massive, halve them after thawing.
- Fold them in fastidiously as a result of thawed berries are softer and break aside extra simply than contemporary.
- Expect a little bit extra purple streaking within the batter.
If you need the cleanest crumb and the least shade bleed, use contemporary berries.
How to Make The Cake (Step-by-Step)
- Prep. Start by greasing your bundt pan very well with shortening, then flippantly flour it. Bundt truffles are beautiful proper up till they glue themselves to the pan, so don’t skimp right here.
- Cream Butter & Sugar. In a big bowl, beat the butter till fluffy, then cream it with the sugar till the combination seems pale and effectively mixed, this takes about 5 minutes. Add the eggs one after the other, mixing after each, then mix within the vanilla.
- Dry Ingredients. In a separate bowl, whisk collectively the flour, baking powder, salt, and baking soda.
- Incorporate. Add the dry components and buttermilk in alternating additions, mixing simply till mixed. Overmixing is how tender cake turns into unhappy cake, so as soon as the flour disappears, arms off.
- Blackberry Addition. Fold the blackberries in gently by hand. Transfer the batter to the ready bundt pan and clean the highest gently, don’t press down- this can eradicate all of the little air bubbles and make the cake dense.
- Bake. Bake till the cake is golden and set, and a toothpick comes out clear or the middle registers 205°F on an instant-read thermometer.
- Cool & Invert. Let the cake cool for five to 10 minutes earlier than inverting it onto a wire rack. Wait too lengthy and it may well stick. Flip too quickly and it may well collapse.
- Glaze. Once the cake is cool, whisk collectively the blackberry glaze and drizzle it excessive. Let it set for a couple of minutes, then slice and serve.
Chef Tips
- Room-temperature butter and eggs combine extra evenly and create a smoother batter.
- Use shortening plus flour for the pan if you’d like the very best shot at a clear bundt launch.
- Fold the berries in by hand, not with the mixer, so that they don’t break down and flip the batter gray-purple.
- Do not overbake. Start checking early and pull the cake as soon as the middle reaches 205 levels F or a tester comes out clear.
- Cool it briefly, then invert.
- For the prettiest glaze, pressure the muddled blackberries if you’d like a smoother end.
- For cleaner slices, let the glaze set earlier than reducing.
Variations
- Lemon Blackberry Bundt Cake: Add lemon zest and a little bit lemon juice to the batter and glaze for a brighter, extra citrus-forward model.
- Blackberry Almond Cake: Use 1/2 teaspoon almond extract rather than a few of the vanilla and sprinkle sliced almonds over the glaze.
- Mixed Berry Bundt Cake: Swap a part of the blackberries for raspberries or blueberries.
- Blackberry Cream Cheese Glaze: Use a cream cheese glaze as a substitute of the berry glaze if you’d like a richer end.
- Vanilla Bean Blackberry Cake: Use vanilla bean paste as a substitute of extract for a deeper vanilla taste and fairly specks within the crumb.
- No Glaze Option: If you need a much less candy cake, go for no glaze in any respect. Either serve plain, with a scoop of vanilla bean ice cream, do-it-yourself whipped cream or a easy powdered sugar dusting.
Commonly Asked Questions
Yes. Thaw, drain, and pat them dry earlier than folding into the batter. Frozen berries are softer, so combine gently to keep away from turning the batter purple.
Usually it’s certainly one of three culprits: the pan wasn’t greased effectively sufficient, the cake cooled too lengthy within the pan, or the pan has numerous detailed grooves that want further consideration. Shortening plus flour is your finest insurance coverage coverage.
Absolutely. Bake it the day earlier than, cool fully, and both glaze earlier than serving or retailer it unglazed and drizzle later.
More Homemade Cake Recipes
Blackberry Bundt Cake is a buttery, moist blackberry cake made with buttermilk, vanilla, and contemporary or frozen blackberries, then completed with a easy blackberry glaze. This simple blackberry bundt cake has been examined over 10 occasions for the proper tender crumb that isn’t overly candy.
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Servings: slices
Preheat the oven to 325°F. Grease a big bundt pan with 1 tablespoons vegetable shortening and flippantly flour for simple launch.
In a big mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter till gentle and fluffy. Cream with 2 1/2 cups sugar till effectively blended. Add every 4 massive eggs, one after the other, till blended. Then the 2 teaspoons vanilla extract
In a separate bowl, sift or whisk collectively the 3 cups flour, 1 1/2 teaspoon baking powder, 1 teaspoon effective sea salt and 1/2 teaspoon baking soda .
Alternating, pour within the 3/4 cup buttermilk and dry components in 3 increments till simply blended.
By hand, fold within the halved 1 1/2 cups blackberries.
Transfer the cake to the ready baking pan, night out the highest with a spatula.
Bake for 60-70 minutes or till it passes the toothpick check for registers at 205°F utilizing an instantaneous learn thermometer.
Allow to chill for 5-10 minutes earlier than inverting onto a cooling rack to finish cooling. Do not wait till absolutely cool to take away from the cake pan or it can battle to launch.
Muddle 1/2 cup contemporary blackberries in a bowl, stirring in 2 teaspoons milk . Optionally, pressure the glaze to take away blackberry seeds. Whisk in 1-2 cups powdered sugar , including slowly, till a drizzlable consistency.
When the cake has cooled, drizzle with the icing.
If you’ve got tried this recipe, come again and tell us the way it was within the feedback or star rankings.
Storage & Make-Ahead
Store the cake coated at room temperature for as much as 2 days or within the fridge for as much as 5 days.
For the very best texture, convey chilled slices to room temperature earlier than serving.
You could make the cake a day forward and glaze it earlier than serving.
Unglazed cake freezes higher than glazed cake. Wrap tightly and freeze for as much as 2 months.
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
