Perfectly timed for spring, this rosemary-scented blackberry lemon bundt cake is a bright, fragrant way to welcome the season.
Blackberries are in season, so I stocked up on pints. They’re my favorite fruit—I can easily eat an entire pint in one sitting—but this time I baked many of them into a light, refreshing bundt cake that highlights delicate, layered flavors.
My rosemary plant is in bloom as well, so I added a touch of finely chopped rosemary and lemon zest to tie the flavors together. The herbal note of rosemary complements the bright lemon and sweet-tart blackberries beautifully—an elegant, unexpected pairing that proves rosemary isn’t just for savory dishes.
This recipe stays moist thanks to vegan sour cream, which gives the cake richness without weighing down the tender crumb. If you prefer, the batter also works well for cupcakes, so you can easily adapt it if you don’t have a bundt pan.
Rosemary Scented Blackberry Lemon Bundt Cake
Ingredients
- All-purpose flour — 2 cups 250 g
- Baking powder — 1 teaspoon 5 g
- Baking soda — ½ teaspoon
- Fresh or frozen blackberries — 1½ cups
- Vegan butter — 8 tablespoons 113 g
- Vegan sugar — 1 cup 210 g
- Salt — ½ teaspoon 3 g
- Golden flax meal — 2 tablespoons 16 g
- Hot water — 6 tablespoons 90 ml
- Vanilla extract — 2 teaspoons 10 ml
- Lemon zest — from 1 lemon (about 2 teaspoons)
- Vegan sour cream — ½ cup
- Fresh rosemary — 3 sprigs, finely chopped (about 3 teaspoons)
Instructions
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Mix the flax meal with the hot water and let it sit for about 5 minutes to thicken.
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Cream the vegan butter and sugar together until light and fluffy, about 3–5 minutes.
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Sift the flour with the baking powder, baking soda and salt; set aside.
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If your blackberries are large, halve them so they distribute evenly in the batter.
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Add the flax mixture to the creamed butter and sugar, mixing well.
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Stir in the vanilla, lemon zest and chopped rosemary until combined.
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Add the sifted dry ingredients all at once and mix just until combined—do not overmix.
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Fold in the vegan sour cream until incorporated.
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Gently fold in the blackberries. Pour the batter into a well-greased 6-cup capacity bundt pan and bake in a preheated 375°F oven for 20 minutes, then reduce the temperature to 325°F and continue baking until a toothpick inserted in the center comes out clean, about 45–55 minutes total.
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Cool until the pan is cool enough to handle, then unmold the cake onto a rack and let it cool completely.
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Prepare the glaze by combining confectioners’ sugar with almond milk, then add blackberry puree and lemon extract if desired (quantities noted above).
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Drizzle the glaze over the cooled cake, slice and serve.
Notes
For longer storage, refrigerate for up to one week or freeze well-wrapped for up to one month.