Blackberries and buttery cakes are one of my favorite combinations, especially when berry season arrives. This Blackberry Bundt Cake has a soft, tender crumb, plenty of juicy blackberries throughout, and a simple blackberry glaze that adds even more fresh berry flavor. It looks beautiful enough for a special occasion but is easy enough to make for a weekend treat.

The buttermilk keeps the cake moist while the blackberries add little bursts of sweetness in every slice.

What You Will Need to make this Blackberry Bundt Cake

1. 10 to 12-cup bundt pan.
2. Mixing bowls.
3. Electric mixer.
4. Rubber spatula.
5. Wire cooling rack.
6. Fine mesh sieve (optional).

Ingredients

For the Cake

• 1 cup unsalted butter, softened
• 2¼ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ¾ cup buttermilk
• 3 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1½ cups blackberries, halved if large

For the Blackberry Glaze

• ½ cup fresh blackberries
• 2 tablespoons milk
• 1½ cups powdered sugar

How to Make Blackberry Bundt Cake

Prepare the Pan

1. Preheat the oven to 325°F.
2. Grease and flour a bundt pan thoroughly, making sure every crevice is coated.

Make the Batter

1. In a large mixing bowl, beat the butter until creamy.
2. Add the sugar and beat until light and fluffy.
3. Mix in the eggs one at a time.
4. Stir in the vanilla extract.

Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Finish the Batter

1. Add one-third of the dry ingredients to the butter mixture.
2. Add half of the buttermilk.
3. Continue alternating dry ingredients and buttermilk until everything is incorporated.
4. Fold the blackberries into the batter using a spatula.

Bake

1. Spoon the batter into the prepared bundt pan.
2. Smooth the top gently.
3. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool in the pan for about 10 minutes.
5. Carefully invert onto a wire rack and let cool completely.

Make the Blackberry Glaze

1. Mash the blackberries in a small bowl.
2. Stir in the milk.
3. Strain through a fine mesh sieve if you prefer a smoother glaze.
4. Gradually whisk in the powdered sugar until smooth and pourable.

Glaze the Cake

1. Drizzle the glaze over the cooled cake.
2. Let the glaze set before slicing and serving.

Tips

• Use room temperature butter and eggs for a smoother batter.
• Fold the berries in gently to avoid crushing them.
• If using frozen blackberries, thaw and drain them first.
• Do not leave the cake in the pan too long after baking or it may stick.

Variations

Lemon Blackberry Bundt Cake

Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter.

Blackberry Almond Cake

Replace 1 teaspoon of the vanilla with almond extract.

Mixed Berry Bundt Cake

Use a mixture of blackberries, raspberries, and blueberries.

Cream Cheese Glaze

Swap the blackberry glaze for a simple cream cheese glaze.

Storage

Store covered at room temperature for up to 3 days.

Refrigerate for up to 5 days if preferred.

The cake can also be frozen for up to 2 months.

More blackberry recipes

• Blackberry Cinnamon Rolls
• Blackberry Butter
• Blackberry Turnovers 
• Blackberry Scones 
• Blackberry Coffee Cake