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

Blackberry buttermilk cake with orange glaze served on a white plate

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.

A blackberry buttermilk bundt cake on a plate next to two glasses of orange juice

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.

A fruit-filled bundt cake served on a plate next to two forks

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.

Ingredients to make blackberry buttermilk cake with orange glaze

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.

Two orange halves and blackberries next to a mixing bowl with cake batter

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.

A blackberry cake with sweet orange glaze served on two plates next to two glasses of orange juice

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.

Blackberry buttermilk cake with orange glaze on a plate

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!

Blackberry buttermilk bundt cake with sweet orange glaze on a plate

Dinner dessert party anyone?

Moist blackberry buttermilk cake with orange glaze on a plate
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5 from 2 votes

Blackberry Buttermilk Cake with Sweet Orange Glaze

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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 1 bundt cake, serves 8-10


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


  • Preheat oven to 350 degrees F. Butter and flour the inside of an 8 or 10-cup bundt pan. 
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • 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. 
  • 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.


*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
All text and images ©Erin Clarke / Well Plated
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