Blackberry Bunt Cake
Elevate your dessert game with this luscious Blackberry Bundt Cake, a show-stopping centerpiece packed with juicy berries and bright citrusy notes. Made with a rich, buttery batter infused with vanilla and a hint of fragrant lemon zest, this bundt cake features pockets of sweet-tart blackberries that burst with flavor in every bite. The simple yet elegant powdered sugar dusting adds the perfect finishing touch to this moist and tender cake. Ready in just over an hour, this stunning dessert is perfect for gatherings, brunches, or simply treating yourself to something special. Plus, it’s easy to make thanks to straightforward steps and pantry staples, making it a must-try recipe for bakers of all skill levels.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon zest
- 1 cup Whole milk
- 2 cups Blackberries
- 0.25 cups Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly with butter or nonstick cooking spray, ensuring all the crevices are coated.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and lemon zest until fully combined.
With the mixer on low speed, alternate adding the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Be careful not to overmix.
Gently fold the blackberries into the batter using a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared bundt pan, spreading it out evenly and smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bundt pan from the oven and allow the cake to cool in the pan for 10-15 minutes. Then gently invert the pan onto a wire rack and carefully remove the cake. Let it cool completely before serving.
Optional: Dust the cake with powdered sugar for a decorative touch before slicing and serving.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 46.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
