Blackberry Buttermilk Cake with Sweet Orange Glaze

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?

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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.

Yield: 1 bundt cake, Serves 8-10

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


Blackberry Buttermilk Cake

  • 2 and 2/3 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 and 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 (16 ounces) blackberries, fresh or frozen

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.

*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.)

Adapted from The Perfect Finish by Bill Yosses and Melissa Clark

// All images and text ©/Well Plated.

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Have I told you before how much I love your writing style? :)

    I want to have you over for dinner!

  2. You’re hilarious! “{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?}” Best line ever!

  3. Erin, you never fail to make me laugh! You sound like the perfect dinner guest, and you can most certainly come to my place for dinner anytime :) This cake looks delicious- I do really love a good bundt cake, and even better with blackberries.

  4. This looks wonderful! I just got done baking a buttermilk cake for a post next week. Not a bundt though. Yours is so pretty and love baking with buttermilk. It’s like magic – and you used Greek yog, too. This must be such a moist cake!

    • Ohhhh I can’t wait to see yours Averie. “Magic” is the perfect word for buttermilk, and yes the cake is crazy moist :) Wouldn’t have it any other way!

  5. hahahaha yes you would eat a whole tub of whip cream if allowed!! :D love you!

    • You know it girl! Maybe I should have mentioned the fact that I ALWAYS have a tub of cool whip in the fridge and go at it with a spoon to this day.
      Oh my, it really is how we are raised, isn’t it?

  6. Next time I have a dinner party, I am inviting you over. I want a huge slice of this cake complete with ice cream!

  7. I would love to invite you to a dinner party. :) This cake looks wonderful. I love baking with buttermilk! Makes one soft and moist cake, right? The orange and blackberry together – genius. I love fruity anything.

    • Your an expert Sally! Buttermilk = miraculously moist baked goods. Thanks so much for your comment, and I’m so happy the time for spring fruity recipes is here at last!

  8. Let’s have a party, 3 glasses of wine, and this beautiful cake with LOTs of whipped cream :) Sounds like the perfect day to me!

  9. Your cake looks so delicious! I love your writing too :)

  10. this looks so perfect Erin….i am sure you will be receiving many dinner requests for you to bring desert!

  11. What a beautiful buttermilk bundt this is, dearie! Love the sweet orange glaze, too.

  12. Wow, what a great combination! My son has been asking for a bundt cake. I think this is the one! You are very cute and your blog is fresh and original.

    • Thanks so much for you kind words Sally! I’m so happy that you found and enjoy my blog. I hope you and your son both love this blackberry bundt!

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  14. So yummy! Wow, I love blackberries and this just sounds to good! I need to make this!

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  16. Erin – served this at the murder mystery party last night and it is GONE! It was so delicious and so easy to make, thanks for sharing!

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  18. Erin,

    Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!

  19. Diane Siniscalchi Reply

    Nice, and I have blackberries in my fridge…

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