Cakes, Breads, Muffins & Scones/ Recipes

Blackberry Coconut Bundt Cake


Ah, life in Edmonton. When else would you get a boatload of snow the first official day of spring? We had lovely weather the entire week before, but of course, Mother Nature loves to give Canadians a hard time.

So what else is a girl to do but bake? You guys, I seriously had this bundt cake in the oven before 9 am. Apparently I should get up at 6 am every morning and have Mike take the kids to school. I was up, writing, baking and had this baby in the oven by 8:55.

Whew. It hurt being that productive. I need a vacation.

This blackberry coconut bundt was in no way, shape or form what I was going to make that morning. I had picked up a pint of blueberries in hopes of making a nice loaf or muffins for the kids to enjoy for after piano lessons.

Old Mother Magpie goes to the cupboard  fridge to bake her poor children a muffin…and there ain’t any blueberries. Oh, they got their blueberries, the night before for bedtime snack from the husband.

Apparently I need to start writing my name on my food like an office refrigerator.

So I was left with one scrungy lemon, two scrungier limes and a pint of beautiful blackberries that somehow my ravenous children had missed.

Blackberry bundt cake it was. (Don’t worry, I’ll be using those scrungy limes somehow…soon…)


So you want to know the secret to baking large berries into a cake? See the above picture. Take half your batter and place it in the floured/greased bundt pan. Then take a large half of the berries and place them on top, slightly pushing some of them into the batter. Top with the remainder of the batter and push in the remaining blackberries.

Thus you get a perfectly berried cake, like below.


This is one seriously tasty cake. The sour cream makes it so moist and let me tell you, what a nice dessert it made after supper on a snowy day. Add a cup of tea to it, a fireplace and boom. Perfect evening snack.

Sigh. I just mentioned the word fireplace. In late March.

Oh… Canada.


However, Happy Spring my loves! We made it! Not that it means anything when you live in Edmonton, it actually means we are going to get more wet snow that makes our morning commute harder. Oh joy!

Oh well, when life gives you snow, bake a bundt.





Blackberry Coconut Bundt Cake

  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 55 min
  • Total Time: 65 min
  • Category: cake


Delicious blackberry coconut bundt cake


  • 1 1/2 cups white sugar
  • 1 cup butter
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 tsp salt
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 cup of Sour Cream
  • 1 cup sweetened flaked coconut
  • 1 pint of blackberries washed and dried


  1. Kick the tires and light the fires and preheat your oven to 350 degrees.
  2. Grease and flour a 10-inch bundt pan and set aside.
  3. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
  4. Cream together the butter and sugar mixture until light and fluffy with a stand mixer, using the paddle attachment.
  5. Add in the vanilla, mixing in completely.
  6. Add the eggs one at a time to the sugar mixture, beating well after each addition.
  7. Add the flour mixture and sour cream alternately and beat until well mixed.
  8. Mix in the coconut completely.
  9. Spread half of the batter into your prepared bundt pan then place a large half of the pint of blackberries on top. Press slightly into the batter.Cover with the rest of the batter then press the remaining blackberries into the top of the batter.
  10. Bake in a preheated oven for 55 minutes to an hour, or until a cake tester inserted in the middle of the cake comes out clean.
  11. Cool for 5 minutes then turn onto a wire baking rack to cool completely.


  • Serving Size: 8



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  • Reply
    Patricia Aackerlund
    July 12, 2016 at 8:06 pm

    Can’t even imagine how good that would taste!

  • Reply
    Heather Pollock
    July 12, 2016 at 8:00 pm

    I need to find a place near here to go berry pickin! This looks yummy!

  • Reply
    Bob McLelland
    July 12, 2016 at 7:49 pm

    Just printed this one. and I gave my daughter-in-law some of the Lemon/cranberry scones. She ordered me one of you new cook books..

    • Reply
      The Kitchen Magpie
      July 12, 2016 at 10:27 pm

      Aww that’s so sweet of her!

  • Reply
    Sophie Nakoneczny
    June 8, 2016 at 4:10 pm

    Does this cake freeze well?

    • Reply
      The Kitchen Magpie
      June 8, 2016 at 5:49 pm

      Bundts freeze beautifully!!

  • Reply
    The Kitchen Magpie
    June 8, 2016 at 4:04 pm

    This is one of my favourite summertime cakes!

  • Reply
    Megan Monkman
    January 18, 2016 at 12:02 am

    This is a perfect use for the bags of wild blackberries from our bushes that I have in the freezer! Thanks for posting!

  • Reply
    March 24, 2014 at 2:37 pm

    Also, how much butter?

  • Leave a Reply