I am an excellent person to invite to a dinner party.


Chances are, I’m available. I won’t show up early while you are frantically applying last-minute lipstick and blotting a stain from your smart black pants. A bottle of wine will be tucked under my arm, and I’m up for a second (or third) glass if you are. My conversational skills are acceptable, I smell decent, and most importantly, I will bring food.

Now, I will kindly offer to bring whatever meal component you like—classy hors d’oeuvres, a snacky appetizer, something green—but deep down, I am desperately hoping you will ask me to bring dessert.


Whether playing baker, end consumer, or (as I am most frequently) both, I am passionate about dessert. Perhaps it is because my parents spoon-fed me whipped cream as a baby to stop my crying. Perhaps it is because dessert is proof that good will triumph over evil.

Whatever the cause of my dessert devotion, I read cookbooks starting at the back, monitor my desk-drawer truffle supply with the same fervor Wendy’s applies to its frosties, and consider have your cake and eat it too to be a terrible expression. If you have your cake and do not plan to eat it, please slide that slice my direction. I know just where to put it.

{Side note to new parents: whipped cream is much more effective than a pacifier. Your child may steal cake as an adult, but isn’t that worth today’s moment of peace?}

Sorry what’s that? You’d like me to bring dessert? Why I’d be delighted! Let’s have Blackberry Buttermilk Cake.


Blackberry Buttermilk Cake is a yogi-master of flavor balance.  Our bundt beauty is loaded with sweet, wild-tasting blackberries that play against tangy buttermilk and Greek yogurt.


Fresh and frozen berries alike will work fabulously in this cake. Be gentle as you add them to the batter. These juicy gems deserve respect.


If you are a little too zealous when adding the blackberries, they will tinge your cake blue. It’s OK; the berries are just showing off.


While our lovely blackberry-bespeckled cake is still warm, we give it a healthy soaking with a sweet orange glaze. Bright citrus flavor runs merrily through every cake crevice, infusing our already berry-tastic cake with a bright burst orange, and even more moisture.

Crazy-moist, melt-in-your-mouth, blackberry-orange, super-tender-cake magic is what we have here.


Serve Blackberry Buttermilk Cake with a scoop of vanilla ice cream, sneak a slice for breakfast, and the next time you are asked to bring dessert, make it Blackberry Buttermilk Cake. I did all three with roaring success!


Dinner dessert party anyone?

5 from 2 votes
Leave a Review »

Blackberry Buttermilk Cake with Sweet Orange Glaze

Yield: 1 bundt cake, serves 8-10
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Tart blackberries, tangy buttermilk, creamy Greek yogurt, and a sweet pour of fresh orange glaze create a crazy-moist, luscious cake with a lovely balance of flavors.


For the Blackberry Buttermilk Cake:

  • 2 2/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter — (1 stick) softened
  • 1 3/4 cup granulated sugar
  • 1/2 cup non-fat plain Greek yogurt
  • 4 large eggs — at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk*
  • 2 pints blackberries — (16 ounces) fresh or frozen

For the Orange Soak:

  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup powdered confectioners’ sugar


  1. Preheat oven to 350 degrees F. Butter and flour the inside of an 8 or 10-cup bundt pan. 
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the butter and sugar on medium-high speed, until light and fluffy. Beat in the Greek yogurt. Beat in the eggs, one at a time, until fully incorporated. Beat in the vanilla extract.
  4. Reduce speed to medium-low. Mix in half of the flour mixture. Mix in all of the buttermilk. Mix in the remaining flour mixture. Gently fold in the blackberries.
  5. Pour batter into the prepared bundt pan. Bake for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 10 minutes, then invert onto the serving platter.
  6. While the cake cools, prepare the orange soak: Combine the orange juice and powdered sugar in a small sauce pan. Simmer over low heat until the sugar dissolves, stirring frequently. 
  7. Using a skewer or a very thin knife (a toothpick is too small), poke deep holes all over the exterior of the cake. Pour half of the soak slowly over the cake, letting it seep into all the holes. Let the cake cool (and the soak absorb) for 20 additional minutes. Pour remaining soak over the cake and let sit 10 minutes. Slice and serve.

Recipe Notes

*Ingredient Note: If you do not have buttermilk, mix 1 and 1/2 teaspoons white vinegar or lemon juice with 1/2 cup regular milk. Let sit 5 minutes, then use in the recipe as directed. **Serving-Size Note: For a smaller yield, recipe can be halved and baked in a 5-cup bundt pan for 30-35 minutes. (I tried this, and the cake turned out beautifully.)
Course: Breakfast
Cuisine: American
Keyword: Blackberry Buttermilk Cake with Sweet Orange Glaze, Easy Homemade Cake

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!