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!
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?
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!
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.
This recipe is amazing! Cake in the oven now .. want to add some alchol to the orange glaze soak .. was thinking brandy? Any sugestions? Maybe tripple sec? .. im also roasting a duck that has a blackberry orange sauce .. :)
I baked this but failed to read the directions carefully. I didn’t take the cake out of the pan. So I poked holes and poured glaze in what turned out to be the bottom of the cake. oops. But I am sure it will be great. I froze it.
I’m making this today. How do you think it would be with a pineapple glaze and then a light pineapple buttercream drizzle??? I have leftover pineapple juice and buttercream from a layered pineapple upside down cake.
I’ll rate once I’ve baked it, but it definitely looks yummy!!
THANK YOU for your kind words, Cindy! Since almond flour and regular flour react very differently in baking, I would not recommend this swap. If you’d like to make an almond flour recipe instead, I’d recommend checking out one of these recipes. I hope this helps!
Have I told you before how much I love your writing style? :)
I want to have you over for dinner!
Awww, thanks Christina!
How about we both make dessert? ;-)
I would love to hold you to that offer! Thanks Jess :) And consider the invite reciprocal!
Thanks Dorothy! I don’t have kids yet, but I can’t say I wouldn’t try it…
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!
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?
Next time I have a dinner party, I am inviting you over. I want a huge slice of this cake complete with ice cream!
Oh I’m totally there! And I’ll bake the cake AND bring the ice cream. That should hold the two of us over ;-)
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!
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!
Me too Abby. I’m up for that party any time!
Your cake looks so delicious! I love your writing too :)
I’m blushing :) Thanks so much for your kind comment Rosie!
this looks so perfect Erin….i am sure you will be receiving many dinner requests for you to bring desert!
Thanks Angela! Have a wonderful weekend.
What a beautiful buttermilk bundt this is, dearie! Love the sweet orange glaze, too.
Thanks Ashley!!
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!
Thanks Tiegan! I’m totally making it again. Worth a repeat. Hope you love it!
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!
Cary! I’m so so sooo excited you loved this cake. I totally want to bake it again now. You are the best!
It is meant to be Diane!! Hope you love every blackberry buttermilk bite.
This recipe is amazing! Cake in the oven now .. want to add some alchol to the orange glaze soak .. was thinking brandy? Any sugestions? Maybe tripple sec? .. im also roasting a duck that has a blackberry orange sauce .. :)
Hi Shelby, I think both could be delicious! I hope you love it.
I baked this but failed to read the directions carefully. I didn’t take the cake out of the pan. So I poked holes and poured glaze in what turned out to be the bottom of the cake. oops. But I am sure it will be great. I froze it.
Anne, I hope you still enjoy it!
I made it again in 2 small bundts. It was so delicious and moist. A winner. Thanks
I’m glad you enjoyed the recipe, Anne! Thanks for taking the time to share this review!
How long did you bake the smaller cakes?
Two small bundts are done at about 32 minutes. Check your oven. May be different
Can I use while fat Greek yogurt instead of non fat?
Hi Marilynn! That should work. ENJOY!
I’m making this today. How do you think it would be with a pineapple glaze and then a light pineapple buttercream drizzle??? I have leftover pineapple juice and buttercream from a layered pineapple upside down cake.
I’ll rate once I’ve baked it, but it definitely looks yummy!!
Hi Linda! I’ve never tried the recipe this way, but it sounds delicious. If you decide to experiment with it, I’d love to hear how it goes!
Could almond flour be substituted for the AP flour? I love your book BTW!
THANK YOU for your kind words, Cindy! Since almond flour and regular flour react very differently in baking, I would not recommend this swap. If you’d like to make an almond flour recipe instead, I’d recommend checking out one of these recipes. I hope this helps!
Wondering what you used to poke holes in the cake. I don’t see holes in your photos.
Hi Carol! I used a skewer. I hope this helps!