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Blackberry Lemon Cake with White Chocolate and Olive Oil

What better way to gather ‘round a table than with desserts?! This Bundt cake pairs the classic fruit flavorings of blackberry and lemon for an easy make-ahead summer dessert.

This recipe was reprinted from Let's Stay In by Ashley Rodriguez.


10 servings

Total Time

40 minutes + baking & cooling

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Test Kitchen Tip

This sturdy cake holds up well for up to 4 days if wrapped well.


Preheat oven to 350°. Coat a 10-cup Bundt pan with unsalted butter and flour.

Cream butter, sugar, and lemon zest with a hand mixer, or stand mixer, in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Gently fold half the flour mixture into butter mixture until still a bit streaky. Add half the buttermilk, then stir or fold in, using a rubber spatula. Stir in remaining flour mixture, followed by remaining buttermilk. If using a stand mixer, finish bringing the cake batter together using a rubber spatula, taking care not to overmix.

Pour one-third of the batter into the bottom of prepared pan, then scatter half the blackberries on top. Cap that with another one-third batter, then remaining berries. Layer on the rest of the batter, then spread it out smoothly. Finish by grating white chocolate over the top using a fine box grater or Microplane.

Bake cake until a knife inserted into the center comes out clean, 4550 minutes. Let cake cool in the pan 10 minutes before unmolding and cooling completely on a wire rack.

Serve cake with fresh blackberries, whipped cream, white chocolate shavings, and a drizzle of olive oil.

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