Can you tell I have been on a bit of a blackberry kick?
They are my favorite berry ever since I was a kid. I would pick them off the tree with my grandparents in my backyard (we had a huge blackberry tree) or in the fields behind where they used to live in Syracuse. So many fond memories these delicious little berries bring me. 🙂 With that said, they are sooo good for you too! They are full of antioxidants, vitamin c, vitamin k, and dietary fiber. This little berry packs a punch. It has a great sweet, tangy flavor and tastes wonderful in baked goods just like these blackberry bundt cakes I made. I love making mini versions of all baked goods because first, mini is always adorable (if you didn’t know, I also recently purchased a Mini Cooper :-p ) and second, you don’t feel as guilty indulging in something sweet when it’s a smaller version of the larger one. Like it’s perfectly ok to eat two different kinds of mini cupcakes and not feel bad, but if you eat one large cupcake, you might feel like running to the gym. Same goes for all other desserts like cake, in this instance bundt cakes. I love how many variations of bundt cake there are. They can be made into a coffee cake or a super indulgent chocolate cake with frosting. This particular bundt cake is great for breakfast with coffee because hell there are berries in it, so it’s good for you right?! It’s also a nice treat in the evening after dinner with a cup of hot tea. It’s really good at all times of the day honestly because it’s not overly sweet. Another great thing about these mini versions? You can give them as gifts! They really are so adorable wrapped in some cellophane and tied with a ribbon. Just in time for Mother’s Day too, which is on SUNDAY if you forgot. 😉
Also, I will be making several more types of mini bundt cakes in the future so make sure you are signed up to receive new posts straight to your inbox. Enjoy!
P.S. If there are any particular flavor combos you want me to try out leave me a comment!
- 2 1/2 cups unbleached all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 lemon, zest
- 3 large eggs
- 1/2 tsp pure vanilla extract
- 3/4 cup buttermilk
- 2 cups blackberries
- 2 tbsp all-purpose flour for the cake pan
- Non-stick cooking spray
- Mini bundt pan
- 1 cup sifted powdered sugar
- 4 tbsp fresh squeezed lemon juice
- 1 tbsp unsalted butter, softened for the icing
- 1/4 cup milk
- Preheat oven to 350F
- In a medium bowl, combine flour, baking powder, and salt.
- Using a stand mixer, combine butter, sugar, and lemon zest.
- Add eggs and vanilla to the mixture and continue beating until combined.
- With the mixer on low, add in thirds the flour mixture and buttermilk to butter mixture, beating just a little. Continue this process until all the ingredients are combined.
- Spray your cake pans. Pour batter 1/2 way.
- Add blackberries in the batter about 8 per cake mold.
- Pour the rest of the batter over each cake mold to cover the berries.
- Bake for at least 55 minutes or until the toothpick inserted into the center comes out clean. Rotate the pan around in the oven for even baking at the half way point.
- Remove the pan from oven, let it cool for 30 minutes on wire rack.
I found this trick to get the cakes out nice and cleanly from another food blogger. After the bundt pan cools off for 30 minutes, place the bundt pan in the freezer for 20 minutes.
- Remove the pan from the freezer after 20 minutes, flip the bundt pan upside down and let it sit for a bit to let gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Carefully lift the bundt pan and your cake should be released.
- Whisk powdered sugar, lemon juice and butter until very thick. Drizzle the icing over the top using a back and forth motion.
- Top with extra blackberries and mint leaves if desired.
Photos by Bora Images