Blackberry Lemon Cake

This Blackberry Lemon Cake is a light, moist, and flavorful dessert bursting with fresh blackberries and zesty lemon. The combination of tart lemon and sweet berries creates a refreshing balance, while a soft cake base and creamy frosting make it an irresistible treat. Whether for birthdays, brunch, or a summer celebration, this cake is sure to impress!

Why You’ll Love This Recipe

• Bright & Refreshing – A perfect blend of tangy lemon and juicy blackberries.
• Soft & Moist – Made with buttermilk for a tender crumb.
• Gorgeous Presentation – A stunning dessert with vibrant berry swirls and a creamy finish.
• Easy to Make – Simple ingredients and straightforward steps.
• Versatile – Works as a layer cake, sheet cake, or cupcakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• Fresh lemon juice
• Buttermilk
• Fresh or frozen blackberries (coated in a little flour to prevent sinking)

For the Blackberry Lemon Frosting:

• Cream cheese (softened)
• Unsalted butter (softened)
• Powdered sugar
• Fresh blackberries (mashed & strained for juice)
• Lemon zest
• Vanilla extract

Optional Toppings:

• Fresh blackberries
• Lemon slices
• Mint leaves
• White chocolate shavings

Directions

Make the Cake:

1. Preheat Oven – Set to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Mix Dry Ingredients – In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar – Beat butter and sugar until light and fluffy.
4. Add Eggs & Flavorings – Mix in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
5. Incorporate Buttermilk & Dry Ingredients – Alternate adding the dry ingredients and buttermilk, mixing just until combined.
6. Fold in Blackberries – Gently fold in blackberries coated in flour.
7. Bake – Divide batter between pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
8. Cool Completely – Let cakes cool in the pans for 10 minutes, then transfer to a wire rack.

Make the Frosting:

9. Beat Cream Cheese & Butter – Mix until smooth.
10. Add Sugar & Flavoring – Gradually add powdered sugar, blackberry juice, lemon zest, and vanilla extract. Mix until fluffy.

Assemble the Cake:

11. Layer & Frost – Place one cake layer on a serving plate, spread frosting on top, then repeat with the second layer. Cover the entire cake with frosting.
12. Decorate – Garnish with fresh blackberries, lemon slices, and mint.

Serve & Enjoy:

13. Chill Before Serving – Let the cake set in the fridge for 30 minutes for best results.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling & Assembly Time: 40 minutes
• Total Time: 1 hour 30 minutes

Variations

• Blackberry Lemon Cupcakes – Bake as cupcakes for 18-20 minutes.
• Lighter Version – Use Greek yogurt instead of cream cheese for a tangy frosting.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend.
• Extra Lemon Flavor – Brush cake layers with lemon syrup before frosting.
• Berry Mix Cake – Add raspberries or blueberries for a berry medley.

Storage/Reheating

• Room Temperature: Keep covered for up to 1 day.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezing: Freeze cake layers unfrosted for up to 3 months. Thaw and frost before serving.
• Serving Tip: Let chilled cake sit at room temperature for 10 minutes before slicing.

FAQs

Can I use frozen blackberries?

Yes! Thaw and drain excess liquid before folding into the batter.

How do I prevent my cake from being too dense?

Ensure you don’t overmix the batter and use room-temperature ingredients.

What if I don’t have buttermilk?

Use a substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar.

Can I make this as a sheet cake?

Yes! Bake in a 9×13-inch pan for 35-40 minutes.

How do I keep blackberries from sinking?

Toss them in a little flour before adding them to the batter.

Can I use lemon extract for a stronger lemon flavor?

Yes! Add ½ teaspoon along with fresh lemon juice and zest.

How do I get smooth frosting?

Sift powdered sugar before mixing, and beat until fluffy.

Can I make this cake ahead of time?

Yes! Bake the layers a day ahead and frost before serving.

What pairs well with this cake?

Tea, coffee, or a glass of sparkling lemonade.

Can I use a different frosting?

Yes! Vanilla buttercream or whipped cream frosting also work well.

Conclusion

This Blackberry Lemon Cake is a refreshing, fruity, and elegant dessert that’s perfect for any occasion. With its soft lemon cake, bursts of blackberry, and creamy frosting, every bite is packed with flavor. Try this recipe today and impress your family and friends with a beautifully delicious homemade cake!

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