Blackberries are in season and what better way to showcase them
than with this rosemary scented blackberry lemon bundt cake
Adding some fresh rosemary to this beautiful bundt cake with a zest of lemon too!
The combination of these flavors are perfectly on point
and I hope you will dare to be different and grab some fresh rosemary just to prove that this herb isn’t just for dinner!
Not sponsored by any product or company below
Notes for Success
Easily convert this cake recipe into a lower sugar option by following my directions for SUGAR FREE BAKING
This recipe makes 1- 6 cup capacity bundt cake or 12 standard muffins or cupcakes
Rosemary Scented Blackberry Lemon Bundt Cake
The bake time is for the bundt cake, cupcakes & muffins will take just under 20 minutes
Ingredients
- 8 Tbs Vegan Butter 113g
- ¾ cup Vegan Sugar 150g
- 2¾ cups All Purpose Flour 345g
- 1½ teaspoons Baking Powder 5g
- 1½ teaspoons Baking Soda
- ¼ teaspoon Salt 3g
- ¾ cup Plant Milk
- 1 Tbs Lemon Zest
- 2 Tbs Lemon Juice
- 1 Tbs Fresh Rosemary
- 1½ cups Fresh or frozen Blackberries
For the Optional Blackberry GGlaze
- 1 cup Confectioners Sugar 120g
- 2 Tbs Plant Milk 30ml
Instructions
- Preheat the oven to 350℉ & grease your 6 cup capacity bundt pan
- First combine the lemon juice with the plant milk & set aside then melt the vegan butter
- In a large mixing bowl combine the flour, sugar, baking powder & baking soda & the salt & whisk by hand to distribute evenly
- Add the lemon zest & the finely chopped rosemary
- Now add the plant milk & the melted vegan butter & whisk smooth
- If your blackberries are gigantic like mine were, cut them in half then fold them into the batter
- Pour the batter into a well greased bundt pan (or 18 cupcake liners) & bake in a preheated 350°F oven for 20 minutes then turn the oven temperature down to 300°F for the remaining bake time. Total bake time should be about 45-55 minutes for the bundt cake or when a toothpick inserted into the center comes out clean. (*approximately 20 minutes for cupcakes)
- Cool until you can touch the pan without burning your fingers then unmold onto a cooling rack to cool completely.
- Meanwhile prepare the sugar glaze by combining the confectioners sugar with the plant milk & optional mashed blackberries for color. *By smashing a few frozen blackberries with a fork they will get juicy & turn to a chunky compote that you can add to the glaze! Glaze the cooled cake and then serve!
Notes
Storage Bundt cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage refrigerate for up to 1 week or freeze wrapped well for up to 1 month
Tried this recipe?Let us know how it was!
I just made this cake– Thanks for the recipe! I’ve baked vegan quite a bit and much of it is really delicious. However, sometimes cakes turn out a bit dense. I appreciate that this cake is on the lighter end with a soft crumb. The flavor combination is very nice. When I make it again though, I might add more blackberries and a bit less rosemary. Thanks again!
Awesome! thanks for the feedback! I actually thought it could use a bit MORE rosemary! 😉
Hi Gretchen,
I’m wanting to make two dozen vegan lemon blueberry cupcakes. Could this recipe work if I just omit the rosemary and use fresh blueberries in place of the blackberries? Or do you have a different recipe that would be better suited?
Also, I have my chickpeas soaking tonight to make your Aquafaba swiss buttercream to go with on the cupcakes. Yum! 🙂 Can that be altered with add-ins like your traditional swiss merigune recipe to make various flavors? I want to make the Aquafaba version lemon flavored but usually I’d mix in lemon curd but my lemon curd uses eggs. Can I just mix in lemon juice and zest? If so how much? or would that make the Aquafaba buttercream too wet and runny?
Sorry for the long multi part question! Any help is greatly appreciated!
Thanks!!
yes you are exactly correct this will be a great recipe
yes to addins like the regular swiss but same rules apply, anything you add will make it softer CLICK HERE FOR MORE
I would definitely just stick to Pure lemon extract and lemon zest
Hi Gretchen! Love you and your amazing recipes. I appreciate being able to share delicious and compassionate treats with everyone.
Made this yesterday! Used 1/2 all purpose and 1/2 pastry flour. didn’t had flax, so I used Bob’s egg replacer. I also subbed 2 tablespoons lemon juice for 2 of the water. Got some good foaming with the egg replacer. D’oh! Bob’s has baking soda. Omitted the rosemary, will try next time. Used blueberries. Frosted with your butter cream, flavored with lemon extract. It’s amazing. Was wondering if vegan yogurt would work as well as the sour cream. And, I have some plant based egg, how would I use it here?
Thanks again for your generous sharing of knowledge and experience. You are truly a gem! We are changing minds with deliciousness. =)
Blessings, Karryn
P.S. I made your brownies in a mini muffin tin for a party at my husbands work. I used King Arthur’s one to one GF “flour”, frosted some with your cookie butter butter cream, and some just vanilla with sprinkles, Was a huge hit! I’m not usually GF, but 4 peeps in his office are.
WOW thanks! SO much info here in your comment! Sounds like you are a GREAT GF baker, I am definitely not! LOL But I am glad to know it works with my recipes! YAY!
Yes to the yogurt would work fine as a sub. The plant based egg can be used in place of Bob’s Red Mill (or any recipe calling for a dry proprietary blend egg replacer)
Hi there, I don’t think I’ve ever seen vegan sour cream in the UK. What can I use instead please?
How about yogurt?