In honor of Father’s Day, I’m showing you a blackberry bundt cake that will make my dad and my hubby quite happy. These two guys love them some blackberry cobbler and cakes, so this little bundt cake is perfection. You know how I feel about fruit in my bundt cakes…if there is fruit in there, the cake qualifies as “breakfast” as well as dessert. Just give me a slice with a steaming cup of coffee and my morning is off to the perfect start.
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1 cup frozen blackberries, thawed
1 jar blackberry preserves
2 cups powdered sugar
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In a mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Beat in thawed blackberries. Pour half of the batter into the prepared pan. Spoon preserves over batter all the way around and then top with the remaining half of your batter. Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the glaze, combine powdered sugar with the juice of your lemon. (Add more powdered sugar if your glaze is too runny or more juice if it’s too thick.) Spoon over cooled cake.
A blackberry lover’s dream cake. Happy Father’s Day!