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Lemon Blackberry Cake Recipe

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3.9 from 4 reviews

This Lemon Blackberry Cake is a delightful blend of tangy lemon flavor and sweet fresh blackberries, baked into a moist and tender bundt cake. The cake features a swirl of blackberry compote for bursts of fruity goodness and is finished with a luscious lemon glaze that adds an extra layer of brightness. Perfect for spring and summer gatherings, this cake is both visually stunning and deliciously refreshing.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Cake Batter

  • 3/4 cup oil (avocado, canola, or vegetable oil)
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 1/3 cup lemon juice
  • 3/4 cup sour cream
  • 2 teaspoons vanilla bean paste
  • 2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • Zest of 1 lemon (approx. 2 teaspoons)

Filling

  • 1/4 to 1/3 cup blackberry compote (slightly warmed to loosen)
  • 1 cup fresh blackberries

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water or milk
  • 1/2 teaspoon vanilla bean paste

Garnish

  • Fresh blackberries
  • Lemon zest

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Generously grease a bundt pan with baking spray to ensure the cake releases easily after baking.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the oil, eggs, granulated sugar, lemon juice, sour cream, and vanilla bean paste until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Over the wet ingredients, add the all-purpose flour, baking powder, baking soda, fine sea salt, and lemon zest. Gently whisk until just combined, taking care not to overmix the batter to maintain a tender crumb.
  4. Swirl Compote: Add dollops of the slightly warmed blackberry compote into the batter and gently fold it in lightly, creating swirls without fully mixing it throughout.
  5. Fold in Berries: Gently fold in the fresh blackberries to distribute them evenly while preserving their shape.
  6. Transfer Batter: Pour the prepared batter into the greased bundt pan, spreading it evenly.
  7. Bake: Place the bundt pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean or with few moist crumbs attached.
  8. Cool: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert the cake onto a serving plate and let it cool completely.
  9. Whisk Glaze: While the cake cools, make the lemon glaze by whisking together the confectioners’ sugar, lemon juice, water or milk, and vanilla bean paste until smooth and pourable.
  10. Glaze Cake: Drizzle the lemon glaze evenly over the cooled cake, allowing it to drip down the sides for a beautiful finish.
  11. Garnish: Decorate the glazed cake with fresh blackberries and additional lemon zest for an attractive presentation and extra burst of flavor.

Notes

  • Use a light oil such as avocado, canola, or vegetable oil to keep the cake moist without overpowering the lemon flavor.
  • Make sure not to overmix the batter after adding flour to avoid dense cake texture.
  • Slightly warm the blackberry compote to make it easier to swirl into the batter.
  • Allow the cake to cool completely before glazing to ensure the glaze sets properly.
  • If fresh blackberries are not available, frozen can be used but should be thawed and drained well to prevent excess moisture.
  • The lemon glaze can be adjusted for thickness by adding more confectioners’ sugar or liquid as needed.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/lemon-blackberry-cake-recipe/