Tender, moist, buttery bundt cake is studded with a homemade blackberry jam made with fresh blackberries and lemon juice. The cake itself is made with plenty of butter and a combination of brown and white sugar for the prettiest yellow bundt cake. After baking, the bundt cake is drizzled with a fresh, bright purple blackberry glaze. Once sliced, the beautiful blackberry jam layer shines through and pairs so well with the tart and sweet blackberry glaze.
- 60 mins
- 16 servings
For the butter/flour paste
- 2 tbsp butter, melted (28 g)
- 2 tbsp all-purpose flour (20 g)
For the filling
- 2 cup fresh blackberries (274 g)
- ¼ cup sugar (60 g)
- 1 tsp fresh lemon juice (5 ml)
- Pinch of sea salt
For the cake
- 2 ¼ cup all-purpose flour (347.5 g)
- 1 ½ tsp baking powder (7.5 g)
- 1 tsp baking soda (6.5 g)
- ½ tsp sea salt (2.5 g)
- 2 sticks butter, salted, room temperature (226 g)
- ½ cup brown sugar (90 g)
- ¾ cup sugar (171.5 g)
- 4 eggs, room temperature (227 g)
- 1 tsp Rodelle Almond Extract (5 ml)
- 1 cup sour cream (250 g)
For the blackberry glaze
- 1 cup fresh blackberries (150 g)
- 3 cups powdered sugar (360 g)
- 2 tsp fresh lemon juice (10 ml)
- ¼ tsp almond extract (1 ml)
- Preheat an oven to 350 F. Prepare a standard 10” bundt pan by combining the butter/flour paste ingredients. Then use a silicone brush to coat the inside of the bundt pan in every crevice.
- To make the filling, combine the filling ingredients in a saucepan. Stir the mixture. Then bring the mixture to a simmer. Simmer for 5-7 minutes until the liquid has been released from the berries. Set aside to cool while you prepare the cake.
- Combine the ingredients for the cake from flour to salt. Make sure the rest of the cake ingredients are at room temperature.
- In the bowl of a stand mixer, beat the butter until creamy. Add both sugars and beat until light and creamy, about 5-7 minutes.
- Add the eggs one at a time, beat the mixture until fully incorporated, scraping down the bowl each time. You want to make sure each egg is fully emulsified before adding the next. Add in the almond extract and beat briefly.
- Alternate the flour mixture and the sour cream, adding the ingredients in two additions, beating after each addition until just combined.
- Add half of the batter to the bottom of the bundt pan, smoothing it with a spatula. Use the spatula to create a dip in the batter and fill it with the blackberry jam filling. It is ok if it doesn’t all hold in the center.
- Top with the remaining batter, smoothing the batter with a spatula. Bake for 45-50 minutes or until the cake is cooked through, puffed, and golden. A toothpick inserted into the center should come out clean and dry.
- Prepare the blackberry glaze by combining all the glaze ingredients in a blender. Blend until fully incorporated and some of the seeds are broken down.
- Remove the cake from the oven and allow it to cool for 20 minutes. Then invert the cake onto a cooling rack and let the cake cool for another 10 minutes. Once cooled, ease the cake out of the pan; it should already have released from the sides.
- Drizzle the cake with the fresh blackberry glaze and serve immediately. Slice, serve, and enjoy!
- Make sure all ingredients are at room temperature when making the bundt cake. The butter should be room temperature as well as the eggs. If you are in a hurry, you can place whole eggs into warm water, which will bring them up to room temperature quickly. Room temperature ingredients are crucial for an adequately creamed batter.
- You can substitute the blackberries in this recipe with any berry (think strawberries or blueberries)!