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Blackberry Lemon Cake

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This Blackberry Lemon Cake is soft, moist, and filled with the perfect balance of sweet blackberries and tangy lemon. Topped with a luscious lemon frosting, it’s an elegant dessert for spring, summer, or any special occasion!

Ingredients

Scale

For the Cake:

  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk
  • ¼ cup fresh lemon juice
  • 2 cups fresh blackberries (or frozen, thawed and patted dry)
  • 1 tablespoon flour (to coat blackberries, prevents sinking)

For the Lemon Frosting:

  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2–3 tablespoons heavy cream or milk (adjust for consistency)

For Garnish (Optional):

  • Fresh blackberries
  • Lemon slices or zest
  • Drizzle of honey or blackberry syrup

 

Instructions

Make the Cake:

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
  4. Add Eggs & Flavoring: Beat in eggs one at a time. Add lemon zest and vanilla extract.
  5. Alternate Wet & Dry Ingredients: Gradually add the dry ingredients, alternating with buttermilk and lemon juice. Mix until just combined.
  6. Coat & Fold in Blackberries: Toss blackberries with 1 tablespoon of flour, then gently fold them into the batter.
  7. Bake: Divide batter between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Lemon Frosting:

  1. Beat Butter: In a bowl, beat butter until smooth and creamy.
  2. Add Powdered Sugar & Lemon Juice: Gradually add powdered sugar, lemon juice, vanilla, and zest. Beat until fluffy.
  3. Adjust Consistency: Add heavy cream 1 tablespoon at a time until smooth and spreadable.

Assemble & Decorate:

  1. Frost the Cake: Place one cake layer on a serving plate, spread frosting over it, then place the second layer on top. Frost the entire cake.
  2. Garnish: Decorate with fresh blackberries, lemon slices, or a drizzle of honey for a beautiful finish.
  3. Serve & Enjoy!

Notes

  • For extra berry flavor, spread blackberry jam between the cake layers.
  • Want a lighter frosting? Use whipped cream instead of buttercream.

 

  • Storage: Store in the fridge for up to 5 days, but bring to room temperature before serving.

Find it online: https://ukfinda.com/blackberry-lemon-cake/