Mini Blackberry Bundt Cake with a Lemon Glaze

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As y’all know we absolutely love cooking with Oregon berries, so today we’re going to show you how to make a blackberry bundt cake with a homemade lemon glaze! 

We love eating blackberries and marionberries when they’re fresh and we’re lucky enough to visit Oregon, but we also love that their frozen berries still keep their peak sweetness perfect for year-round eating.  

Recently we were invited to participate in a baking class with the famous James Beard winning cookbook writer Dorie Greenspan.

For this cooking class she taught us how to make a rosemary berry cake and a blackberry sauce that we could use on an array of dishes, and it was a ton of fun.  

Following the class we kept playing around with Dorie’s recipe and put our own spin on it by removing the rosemary and topping it with a fresh lemon glaze.  

We also love the visuals of a bundt cake (don’t miss this Pistachio Bundt Cake) so we baked it in a mini bundt cake pan vs. a pound cake pan. 

This bundt would be great to serve with brunch, or as an after dinner dessert. 

If you love fruity cakes, you might also enjoy this Maraschino Cherry Pound Cake.

Berry Bundt Cake with Lemon Glaze Recipe

Ingredients: 

Oregon Berry Bundt Cake

• 1 cup frozen Oregon blackberries
• 1 ½ cup all-purpose flour
• 1 cup sugar
• ½ cup of yogurt (we used plain, but greek or coconut yogurt would work great too)
• ½ cup olive oil (vegetable oil also works) 
• 3 eggs
• 2 teaspoon baking powder
• Zest of 1 ½ lemons (½ for the topping) 
• Pinch of salt

Lemon glaze

• 1 cup powdered sugar
• 5 teaspoon lemon juice
• 4 teaspoon milk 

Oregon Berry Bundt Cake Recipe:

1. Preheat oven to 350°F
2. Spray bundt cake pans with butter
3. Whisk the flour, baking powder, and salt together
4. In a separate bowl place the sugar and lemon zest together and whisk
5. Whisk the yogurt in the sugar bowl
6. Once the yogurt is incorporated whisk the eggs in one by one, then add the oil and whisk.
7. Whisk in the dry ingredients with the wet bowl until the mix is smooth
8. Lightly dust the blackberries in flour and fold them into the batter
9. Fill the mini bundt cake pans ½ full 
10. Bake in the oven for 30-40 minutes (test with a toothpick to make sure batter doesn’t stick) 
11. Cool for 20 minutes prior to topping with lemon glaze

Lemon glaze steps:

1. Put all ingredients in a small bowl
2. Whisk until smooth and you get your desired thickness

Continue to Content

Berry Bundt Cake with Lemon Glaze

Yield: 6 mini bundt cakes

Prep Time: 5 minutes

Cook Time: 40 minutes

Additional Time: 20 minutes

Total Time: 1 hour 5 minutes

A moist bundt cake packed with blackberries topped with a bright lemon glaze.

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Ingredients

• 1 cup frozen Oregon blackberries
• 1 ½ cup all-purpose flour
• 1 cup sugar
• ½ cup of yogurt (we used plain, but greek or coconut yogurt would work great too)
• ½ cup olive oil (vegetable oil also works)
• 3 eggs
• 2 t baking powder
• Zest of 1 ½ lemons (½ for the topping)
• Pinch of salt
• 1 cup powdered sugar
• 5 teaspoon lemon juice
• 4 teaspoon milk

Instructions

1. Preheat oven to 350°F.
2. Spray bundt cake pans with butter.
3. Whisk the flour, baking powder, and salt together.
4. In a separate bowl place the sugar and lemon zest together and whisk.
5. Whisk the yogurt in the sugar bowl.
6. Once the yogurt is incorporated whisk the eggs in one by one, then add the oil and whisk.
7. Whisk in the dry ingredients with the wet bowl until the mix is smooth.
8. Lightly dust the blackberries in flour and fold them into the batter,
9. Fill the mini bundt cake pans ½ full, 
10. Bake in the oven for 30-40 minutes (test with a toothpick to make sure batter doesn't stick). 
11. Meanwhile add the lemon juice, milk, and powdered sugar in a small bowl and whisk until smooth.
12. Cool for 20 minutes prior to topping with lemon glaze.

Recommended Products

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Did you make this recipe?

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This recipe was sponsored by Oregon Berries, thanks for supporting the partners that we love!

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