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
- 2 Tbs Lemon Zest
- 3 Tbs Lemon Juice
- 1½ 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
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