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Blackberry and Lemon Bundt Cake with White Chocolate Drizzle Recipe

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4.3 from 82 reviews

This Blackberry and Lemon Bundt Cake is a delightful balance of tangy citrus and sweet berries, baked to a golden perfection. The moist cake features a tender crumb with bursts of juicy blackberries, enhanced by a zesty lemon aroma. Topped with a smooth white chocolate and blackberry drizzle and a homemade blackberry compote, it’s an elegant yet comforting dessert perfect for any occasion.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • 260 g caster sugar
  • 2 tbsp lemon zest
  • 260 g unsalted butter, softened
  • 5 extra large eggs
  • 2 tsp vanilla extract
  • 345 g cake flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 250 g sour cream
  • 250 g blackberries
  • 1 tbsp cake flour (for dusting the berries)

For the Blackberry Compote:

  • 150 g blackberries
  • 20 g caster sugar
  • 1 tbsp lemon juice

For the Blackberry White Chocolate Drizzle:

  • 120 g white chocolate, chopped
  • 60 g heavy cream
  • 2 tbsp blackberry compote (reserved from above)

Instructions

  1. Prepare the cake tin: Preheat your oven to 180°C (350°F). Generously butter a bundt cake tin and dust it with flour to prevent sticking.
  2. Infuse sugar with lemon zest: In a stand mixer bowl, combine caster sugar and lemon zest. Massage the zest into the sugar using your fingers to release its oils and enhance flavor.
  3. Cream butter and sugar: Add softened butter to the sugar mixture. Using the paddle attachment, beat at medium-high speed until creamy and fluffy, about 3 minutes.
  4. Add eggs and vanilla: Lower mixer speed to medium, add eggs one at a time, making sure each is fully combined before adding the next. Scrape down the bowl between additions. Mix in vanilla extract until fully incorporated.
  5. Prepare dry ingredients: Sift together cake flour, baking powder, and salt into a large bowl.
  6. Combine wet and dry mixtures: Alternately add the flour mixture and sour cream to the batter, starting with flour and ending with sour cream, mixing gently to maintain batter lightness.
  7. Fold in blackberries: Toss the 250 g blackberries with 1 tbsp cake flour to prevent sinking. Gently fold these into the cake batter using a rubber spatula.
  8. Bake the cake: Pour the batter into the prepared bundt pan, smoothing the top with an offset palette knife. Bake for 45 minutes or until the cake is golden and a toothpick inserted comes out clean.
  9. Cool the cake: Let the cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Transfer to a serving plate once cool.
  10. Make the blackberry compote: In a small saucepan over medium-high heat, combine 150 g blackberries, caster sugar, and lemon juice. Cook, stirring occasionally, until the berries soften and the mixture thickens, about 8-10 minutes. Avoid burning by stirring and pressing the berries to break them down.
  11. Strain the compote: Remove from heat and pass through a fine mesh sieve into a glass jar or bowl. Reserve 2 tablespoons for the drizzle and save the rest for serving.
  12. Prepare white chocolate drizzle: Combine chopped white chocolate and heavy cream in a small bowl. Microwave in 20-second intervals, stirring frequently, until melted and smooth. Be careful not to overheat or the chocolate will seize.
  13. Mix in blackberry compote: Stir reserved 2 tablespoons of blackberry compote into the melted chocolate mixture until fully combined.
  14. Decorate the cake: Pour the blackberry white chocolate drizzle evenly over the cooled cake, allowing some to drip down the sides. Garnish with fresh blackberries. Serve and enjoy!

Notes

  • Ensure the butter is softened to room temperature for easier creaming with sugar.
  • Dusting the blackberries with flour prevents them from sinking to the bottom of the cake.
  • Do not overmix the batter once dry ingredients are added to keep the cake tender.
  • Microwave the white chocolate and cream gently in intervals to avoid burning or seizing the chocolate.
  • Use extra blackberry compote to serve alongside slices for added moisture and flavor.
  • If fresh blackberries are unavailable, frozen can be used but thaw and drain excess liquid first.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/blackberry-and-lemon-bundt-cake-with-white-chocolate-drizzle-recipe/