Lemon Blackberry Bundt Cake by @aliterdulcia

1h5

12 servings

🧈

160 g

Butter

🫗

70 ml

Mild oil

🍬

360 g

Sugar

🥚

4

Eggs

🍋

80 ml

Lemon juice

🥛

100 ml

Whole milk

🍋

1 large lemon

Lemon zest

🌾

370 g

Flour

🫙

8 g

Baking powder

🧂

6 g

Salt

🫐

170 g

Blackberries

  1. Freeze
    • blackberries

    Freeze the fresh blackberries until firm so they can be placed on top of the batter without bleeding excessively.

  2. Preheat
    • unsalted butter
    • all-purpose flour

    Preheat the oven to 170°C / 340°F with top and bottom heat. Grease and flour a 22 cm Bundt pan with a central tube.

  3. Beat
    • unsalted butter
    • granulated sugar

    Beat 160 g unsalted butter and 360 g granulated sugar until pale, creamy, and fluffy.

  4. Mix
    • mild vegetable oil

    Mix in 70 ml mild vegetable oil until the batter is smooth and fully combined.

  5. Whisk
    • large egg
    • Butter

    Whisk 4 large eggs in a separate bowl. Add the beaten eggs gradually to the butter mixture, beating after each addition.

  6. Combine
    • whole milk
    • lemon juice

    Combine 100 ml whole milk and 80 ml lemon juice. Stir the milk-lemon mixture and the zest of 1 large lemon into the batter.

  7. Sift
    • all-purpose flour
    • salt
    • Sugar

    Sift 370 g all-purpose flour, 2 tsp baking powder, and 1 tsp salt together. Fold the dry ingredients into the batter only until no dry streaks remain.

  8. Pour
    • blackberries

    Pour the batter into the prepared 22 cm Bundt pan. Scatter the frozen blackberries evenly over the surface without stirring them into the batter.

  9. Bake

    Bake for about 45 min at 170°C / 340°F until deeply golden and a tester inserted into the cake comes out clean.

  10. Cool

    Cool the cake in the pan for 15 min. Turn it out onto a cooling rack and cool completely before slicing.

Lemon Blackberry Bundt Cake by @aliterdulcia

1h5

12 servings

🧈

160 g

Butter

🫗

70 ml

Mild oil

🍬

360 g

Sugar

🥚

4

Eggs

🍋

80 ml

Lemon juice

🥛

100 ml

Whole milk

🍋

1 large lemon

Lemon zest

🌾

370 g

Flour

🫙

8 g

Baking powder

🧂

6 g

Salt

🫐

170 g

Blackberries

Preparation Steps

  1. Step 1/10

    Freeze the fresh blackberries until firm so they can be placed on top of the batter without bleeding excessively.

    🫐blackberries
    🥣large mixing bowl

  2. Step 2/10

    Preheat the oven to 170°C / 340°F with top and bottom heat. Grease and flour a 22 cm Bundt pan with a central tube.

    🧈unsalted butter
    🌾all-purpose flour
    🍳22 cm Bundt pan

  3. Step 3/10

    Beat 160 g unsalted butter and 360 g granulated sugar until pale, creamy, and fluffy.

    🧈unsalted butter
    🍬granulated sugar
    🥣large mixing bowl
    ⚙️electric hand mixer

  4. Step 4/10

    Mix in 70 ml mild vegetable oil until the batter is smooth and fully combined.

    🥕mild vegetable oil
    🥣large mixing bowl
    ⚙️electric hand mixer

  5. Step 5/10

    Whisk 4 large eggs in a separate bowl. Add the beaten eggs gradually to the butter mixture, beating after each addition.

    🥚large egg
    🥣large mixing bowl
    🥄whisk
    ⚙️electric hand mixer

  6. Step 6/10

    Combine 100 ml whole milk and 80 ml lemon juice. Stir the milk-lemon mixture and the zest of 1 large lemon into the batter.

    🥛whole milk
    🍋lemon juice
    🍋lemon zest
    🥛measuring jug
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Sift 370 g all-purpose flour, 2 tsp baking powder, and 1 tsp salt together. Fold the dry ingredients into the batter only until no dry streaks remain.

    🌾all-purpose flour
    🫙baking powder
    🧂salt
    🧺fine-mesh sieve
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Pour the batter into the prepared 22 cm Bundt pan. Scatter the frozen blackberries evenly over the surface without stirring them into the batter.

    🫐blackberries
    🍳22 cm Bundt pan
    🥄rubber spatula

  9. Step 9/10

    Bake for about 45 min at 170°C / 340°F until deeply golden and a tester inserted into the cake comes out clean.

    🍳22 cm Bundt pan

  10. Step 10/10

    Cool the cake in the pan for 15 min. Turn it out onto a cooling rack and cool completely before slicing.

    🍳22 cm Bundt pan
    ✨cooling rack

Composition

Ingredients

Types

Fruit, Dairy, Leavening, Seasoning, Berries

Ingredients

Butter, Mild oil, Sugar, Eggs, Lemon juice, Whole milk, Lemon zest, Flour, Baking powder, Salt, Blackberries

Notes

Butter (softened, pomade texture), Eggs (large (L)), Lemon zest (zest of one large lemon), Blackberries (fresh, then frozen before use, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

590 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 82g, Sugars: 49g, Fat: 27g, Saturated fat: 11g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 2.1mg, Potassium: 155mg, Sodium: 280mg

Vitamins

Vitamin C: 9mg, Vitamin A: 210µg, Vitamin D: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

22 cm Bundt pan, large mixing bowl, electric hand mixer, whisk, fine-mesh sieve, rubber spatula, citrus zester, measuring jug, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast, Brunch, Afternoon tea, Snack, Celebration

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Tender, Moist, Soft, Crumbly, Juicy

Flavors

Lemon, Citrusy, Sweet, Buttery, Tangy, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store fully cooled cake in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Bring slices to room temperature before serving for the best texture), freezer : 3 months (Wrap individual slices tightly in plastic wrap,Place wrapped slices in a freezer-safe airtight container)