Lemon Blackberry Bundt Cake

This Lemon Blackberry Bundt Cake has a rich, tender sour cream crumb filled with fresh lemon flavor and juicy blackberries. A thick glaze made with cooked berries adds a bold blackberry finish to every slice.

Some days, I’m excited to stack cake layers, make frosting, and pull out a piping bag.

Other days, I want the cake to do most of the work while I take full credit.

This Lemon Blackberry Bundt Cake is for those days when I want something a little easier. The pan handles the shape, the glaze settles into every ridge, and a handful of fresh blackberries finishes the job.

It’s the perfect use for all these delicious summer blackberries that seem to go from perfectly ripe to mushy and questionable in approximately six minutes. (Am I the only one guilty of overbuying berries?!)

The glaze gets its color and flavor from real blackberries. No food coloring, no berry extract, and no vague promise of “berry flavor” that tastes mostly like powdered sugar.

Just lemon cake, plenty of blackberries, and a dessert that looks much more complicated than it is.

And when you make this cake over the summer and love it so much that you want it year-round, don’t worry. Frozen blackberries work, too!