Lemon Blackberry Bundt Cake Recipe with Lemon Blackberry Glaze

Lemon Blackberry Cake
0 Start by preheating your oven to 350°F. Grease your bundt pan well—homemade cake release works best for preventing sticking. To make it, mix equal parts vegetable oil, shortening, and flour, and brush it thoroughly into every curve of your pan. Set aside.
1 In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. This ensures they’re evenly distributed before mixing into the wet batter.
2 In the bowl of a stand mixer or large mixing bowl, combine the oil and sugar. Mix on medium-high speed until well blended and slightly thickened. Lower the speed to medium and add the eggs one at a time, mixing well between each addition. Stir in the vanilla, lemon juice, and zest.
3 Reduce the speed to low. Alternate adding the flour mixture and yogurt to the wet ingredients, beginning and ending with the flour. Be gentle and mix just until the batter comes together. Over-mixing here can make your cake tough.
4 Use a rubber spatula to gently fold in the fresh blackberries, being careful not to break them up too much.
5 Pour the cake batter into your greased bundt pan, tapping it lightly on the counter to fill all the crevices and release any air pockets.
6 Bake the cake in the center of the preheated oven for 25–30 minutes. Check for doneness by inserting a toothpick into the thickest part—it should come out clean, and the top will be golden. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Lemon Blackberry Glaze
9 In a small bowl, whisk together the powdered sugar, pureed blackberries, and fresh lemon juice until smooth. If the glaze is too thick, add a touch more lemon juice. If too thin, add a bit more sugar.
10 Once your cooled cake is on a cake plate, drizzle the glaze generously over the top. Garnish with more fresh berries, lemon zest, or even edible flowers for a show-stopping finish.