Blackberry Sour Cream Bundt Recipe

By
Alexandra Penfold
Alexandra Penfold
Alexandra Penfold is a literary agent, author, blogger, and recipe developer who has contributed an extensive number of baking and candy recipes to Serious Eats.
Learn about Serious Eats' Editorial Process
Updated May. 07, 2020
Blackberry Sour Cream Bundt
Alexandra Penfold

Blackberries are, in my opinion, an underrated fruit. Yes, they're tart and quirky and kind of seedy, but they can also be incredibly delicious, especially when fresh. One of my favorite summer rituals is picking blackberries in Maine. The berries are wild, so my yield depends on the generosity of Mother Nature and if I can get to them before the birds do. I rarely have enough to make a pie, so sometimes they find their way into other desserts like this lightly spiced bundt cake.

蛋糕本身是潮湿的,温柔的,柠檬zest and the faint tang from the sour cream make worthy partners for blackberries. While many bundt cakes are served with a glaze or frosting, to me, this one at its best served plain with a cup of coffee for a lingering taste of summer. For optimal blackberry distribution, choose blackberries that are of the smaller variety.

Recipe Facts

5

(2)

Active:30 mins
Total:90 mins
Serves:20 servings

Rate & Comment

华体会应用下载

  • 2 3/4cups(12 3/8 ounces)all-purpose flour, plus1tablespoon

  • 2teaspoonsbaking powder

  • 1teaspooncinnamon

  • 1/2teaspoonbaking soda

  • 1/2teaspoonsalt

  • 16tablespoonsunsalted butter, room temperature

  • 3/4cup packeddark brown sugar

  • 3/4cupgranulated sugar

  • 4largeeggs

  • 2teaspoonsvanilla extract

  • 2tablespoonslemon juice from one lemon

  • 2teaspoonslemon zest from one lemon

  • 1cupsour cream

  • 10ouncesfreshblackberries

  • Nonstick cooking spray, for pan

Directions

  1. Move oven rack to the center position and preheat oven to 350°F. Spray your bundt pan with nonstick cooking spray and set aside.

  2. Sprinkle one tablespoon of flour over blackberries and toss lightly to coat. Set aside.

  3. In a large bowl whisk together remaining flour, baking powder, cinnamon, baking soda, and salt. Set aside.

  4. In the bowl of a stand mixer cream together butter and sugars until light and fluffy. Add the eggs one at a time, scraping down the sides and beating the mixture after each addition. Add the vanilla, lemon juice, and zest, mixing until fully incorporated. With the mixer on medium low, mix in half of the sour cream followed by half of the flour mixture, then repeat. Fold in the blackberries and transfer batter to the bundt pan.

  5. Bake for 60 minutes or until the cake is golden brown, springy to the touch, and a cake tester comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool completely.

Special Equipment

Electric stand mixer, 9 inch bundt pan (10 cups)

Nutrition Facts(per serving)
246 Calories
13g Fat
30g Carbs
4g Protein
Show Full Nutrition LabelHide Full Nutrition Label
×
Nutrition Facts
Servings: 20
Amount per serving
Calories 246
% Daily Value*
Total Fat13g 16%
Saturated Fat 7g 36%
Cholesterol68mg 23%
Sodium155mg 7%
Total Carbohydrate30g 11%
Dietary Fiber 1g 5%
Total Sugars 15g
Protein4g
Vitamin C 4mg 20%
Calcium 61mg 5%
Iron 1mg 7%
Potassium 85mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes