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Lemon Blackberry Cake Recipe

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This Lemon Blackberry Cake is a moist, flavorful bundt cake bursting with fresh blackberries and a tangy lemon twist. Swirled with luscious blackberry compote and topped with a smooth lemon glaze, this dessert is perfect for spring and summer gatherings or anytime you crave a bright, fruity treat.

Ingredients

Cake Batter

  • 3/4 cup oil (avocado, canola, or vegetable oil)
  • 3 large eggs
  • 1 1/4 cup 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)
  • 1/4-1/3 cup blackberry compote (slightly warmed to loosen it)
  • 1 cup fresh blackberries

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 (177°C) and generously grease a bundt pan with baking spray to prepare for the cake batter.
  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. Whisk gently until fully combined, being careful not to overmix the batter to ensure a tender crumb.
  4. Swirl Compote: Dollop the warmed blackberry compote over the batter and lightly fold it in with a spatula, creating swirls of compote without fully mixing it through.
  5. Fold in Berries: Gently fold in the fresh blackberries into the batter to distribute them evenly without crushing.
  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 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool: Allow the cake to cool in the pan for 15 minutes. Then gently invert the bundt pan onto a serving plate to release the cake and let it finish cooling completely.
  9. Whisk Glaze: In a bowl, whisk 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.
  11. Garnish: Decorate the glazed cake with fresh blackberries and additional lemon zest for a bright, fresh finish.

Notes

  • Use fresh blackberries for the best texture and flavor in the cake and garnish.
  • For a stronger lemon flavor, increase the lemon zest by an additional teaspoon.
  • Ensure the compote is slightly warmed to make swirling into the batter easier.
  • Do not overmix the batter after adding the flour to avoid a dense cake.
  • If you don’t have vanilla bean paste, pure vanilla extract can be substituted.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

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