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.
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.
Serve cake with fresh blackberries, whipped cream, white chocolate shavings, and a drizzle of olive oil.
% Daily Value*
Total Fat 22g 33%
Saturated Fat 13g 65%
Cholesterol 125mg 41%
Sodium 335mg 13%
Carbs 61g 20%
*Percent Daily Values are based on a 2,000 calorie diet.