This Easy Lemon Blackberry Cake is almost too pretty to eat! A tender sour cream cake base is infused with swirls of sweet blackberry compote, fresh blackberries, and citrusy flavor. Finished with a lemon glaze, it's bright, fruity, and perfect for spring and summer!
Preheat the oven to 350°F. and grease a bundt pan generously with baking spray.
In a large mixing bowl, combine the oil, eggs, sugar, lemon juice, sour cream and vanilla.
Whisk until smooth.
Add the flour, baking powder, baking soda, salt, and lemon zest over the liquid ingredients. Whisk until fully combined (making sure not to over mix the batter).
Add dollops of the blackberry compote (or jam) and lightly fold into the batter, but don’t mix in completely.
Lightly fold in the fresh blackberries.
Pour the mixture into the bundt pan.
Bake for 50-55 minutes, or until a toothpick comes out clean.
Let the cake cool for 15 minutes before flipping it upside down onto a serving plate to finish cooling.
Once the cake is cooled, make the glaze. Whisk the Glaze ingredients together until smooth.
Drizzle the glaze over the cooked cake.
Garnish with fresh blackberries and lemon zest.
Notes
● If you don’t have the homemade blackberry compote, use store bought blackberry jam. If you don’t have either, just add 1/2 cup more fresh blackberries.