Why You’ll Love This Zesty Lemon Blackberry Cake
You truly need this Lemon Blackberry Cake in your life! First, it boasts an incredible flavor profile. The bright, zesty lemon cuts through the rich sweetness, while tender blackberries burst with juicy deliciousness.
It’s a symphony for your taste buds, offering both refreshment and indulgence in every bite. Moreover, this cake is surprisingly simple to make, even for novice bakers. My step-by-step instructions ensure a perfect result every time.
You will create a moist, tender crumb that practically melts in your mouth. Furthermore, its vibrant colors make it a showstopper on any dessert table. Imagine that beautiful golden cake speckled with purple blackberries, all crowned with a creamy lemon-infused frosting.
It’s an instant crowd-pleaser for potlucks, birthdays, or just a special weeknight treat. This Lemon Blackberry Cake offers the perfect balance of fresh, seasonal ingredients and comforting sweetness, embodying everything I love about homemade baking.
Ingredients You’ll Need
Gathering your ingredients marks the first step towards creating this wonderful Lemon Blackberry Cake. Always use fresh, high-quality items for the best flavor and texture.
For the Lemon Blackberry Cake:
* 2 ½ cups (300g) all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 ½ cups (300g) granulated sugar
* ½ cup (113g) unsalted butter, softened
* 3 large eggs, at room temperature
* 1 cup (240ml) whole milk, at room temperature
* ½ cup (120ml) vegetable oil or light olive oil
* 2 teaspoons pure vanilla extract
* Zest of 2 large lemons (about 2 tablespoons)
* ¼ cup (60ml) fresh lemon juice
* 1 ½ cups fresh blackberries, gently rinsed and patted dry (or frozen, not thawed)
For the Lemon Cream Cheese Frosting:
* 1 (8-ounce/226g) block cream cheese, softened
* ½ cup (113g) unsalted butter, softened
* 4 cups (480g) powdered sugar, sifted
* 1 teaspoon pure vanilla extract
* 2 tablespoons fresh lemon juice (or more, to taste)
* Zest of 1 large lemon (optional, for extra zing)
For Garnish (Optional):
* Fresh blackberries
* Thin lemon slices
* Mint sprigs
Substitutions & Variations
This Lemon Blackberry Cake recipe provides a fantastic foundation, but don’t hesitate to get creative! You can easily adapt it to suit your preferences or what you have on hand.
* Flour Alternatives: For a lighter texture or dietary needs, try using whole wheat pastry flour for half of the all-purpose flour. A good quality gluten-free all-purpose blend also works beautifully; ensure it contains xanthan gum.
* Berry Swaps: While blackberries are divine in this Lemon Blackberry Cake, other berries also shine.
Replace them with fresh raspberries, blueberries, or a mix of all three for a delightful medley of flavors. If using frozen berries, do not thaw them first; simply toss them in a tablespoon of flour before folding into the batter to prevent sinking.
* Citrus Kick: Instead of lemon, consider using lime zest and juice for a zesty Lime Blackberry Cake.
The bright, tart notes are equally refreshing. Orange zest and juice also create a lovely, slightly sweeter citrus profile.
* Dairy-Free Options: For a dairy-free version of the Lemon Blackberry Cake, substitute whole milk with an unsweetened plant-based milk like almond or oat milk.
Use a good quality dairy-free butter substitute and dairy-free cream cheese for the frosting.
* Buttermilk Boost: For an even more tender and moist crumb, replace the whole milk with an equal amount of buttermilk. The acidity in buttermilk reacts wonderfully with the baking soda, creating a lighter cake.
* Frosting Fun: If cream cheese frosting isn’t your preference, consider a simple lemon glaze (powdered sugar whisked with lemon juice) for a lighter finish. A Swiss meringue buttercream flavored with lemon zest also makes an elegant choice for this Lemon Blackberry Cake. For a less sweet option, try a mascarpone frosting.
* Add-Ins: Introduce other flavors! A tablespoon of poppy seeds in the batter adds a lovely visual and subtle nutty crunch. A sprinkle of chopped almonds or pistachios would also complement the lemon and blackberry beautifully.
* Spice It Up: A pinch of cardamom or ginger in the batter can add an unexpected, delightful warmth to your Lemon Blackberry Cake.
If you’re looking to further explore lemon-inspired delights, try this refreshing Lemon Ricotta Pasta And Spinach. It offers a bright flavor profile that complements the zest of lemon in your cake.
Step-by-Step Instructions
Creating this delightful Lemon Blackberry Cake is a joyous process. Follow these steps carefully for a perfect result every time.
Part 1: Prepare the Cake Batter
1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper circles.
This ensures your Lemon Blackberry Cake releases easily.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
This step incorporates air, making your Lemon Blackberry Cake tender.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, incorporating each fully before adding the next.
Scrape down the sides of the bowl as needed. Stir in the vanilla extract, lemon zest, and fresh lemon juice until just combined.
5.
Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk and vegetable oil in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition.
Be careful not to overmix; overmixing develops gluten, leading to a tough cake.
6. Fold in Blackberries: Gently fold in the fresh blackberries using a spatula.
Handle them carefully to prevent crushing.
7. Divide Batter: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Part 2: Bake the Cakes
1. Bake: Bake for 28-35 minutes, or until a wooden skewer inserted into the center of the Lemon Blackberry Cake comes out clean. Baking times can vary, so keep an eye on them.
2. Cool: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, invert them onto the wire rack to cool completely. Cooling completely is crucial before frosting.
Part 3: Prepare the Lemon Cream Cheese Frosting
1. Cream Cheese and Butter: In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together until smooth and creamy, about 2-3 minutes.
2.
Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium until smooth. This prevents a sugar cloud!
3.
Flavor: Beat in the vanilla extract, fresh lemon juice, and optional lemon zest until the frosting is light, fluffy, and well combined. Adjust lemon juice to achieve desired consistency and tartness.
Part 4: Assemble the Lemon Blackberry Cake
1. Level (Optional): Once the cake layers are completely cool, use a serrated knife to level the tops if desired, creating flat surfaces for easy stacking.
2.
First Layer: Place one cake layer on your serving plate or cake stand. Spread about one-third of the lemon cream cheese frosting evenly over the top.
3.
Second Layer: Carefully place the second cake layer on top.
4. Frost Entire Cake: Use the remaining frosting to cover the top and sides of the Lemon Blackberry Cake.
Use an offset spatula or knife to create swirls or a smooth finish.
5. Garnish: Garnish with fresh blackberries, thin lemon slices, or mint sprigs for a beautiful presentation.
6. Chill: For best results, chill the frosted Lemon Blackberry Cake for at least 30 minutes to allow the frosting to set before slicing and serving.
Pro Tips for Success
Achieving a consistently perfect Lemon Blackberry Cake involves a few clever tricks. These pro tips will elevate your baking and ensure delicious results every time.
* Room Temperature Ingredients are Key: Always use room temperature butter, eggs, milk, and cream cheese. They emulsify much better, creating a smoother, more uniform batter and frosting. Cold ingredients result in a lumpy texture and can cause your batter to curdle.
* Do Not Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, which leads to a tough, dry cake. A light hand keeps your Lemon Blackberry Cake wonderfully tender.
* Measure Flour Correctly: Spoon your flour into the measuring cup and then level it off with the back of a knife. Scooping directly from the bag compacts the flour, adding too much and making your cake dry.
* Zest Before You Juice: It’s much easier to zest a whole lemon than a juiced one!
Always remember this order to get the most flavor from your citrus for this Lemon Blackberry Cake.
* Chill Your Frosting: If your kitchen is warm or your cream cheese frosting becomes too soft while you are working, pop it in the refrigerator for 15-20 minutes. A slightly firmer frosting is easier to spread smoothly.
* Use Fresh Blackberries (or Properly Frozen): Fresh, ripe blackberries offer the best flavor and texture. If using frozen, do not thaw them. Toss them in a tablespoon of flour before folding them into the batter; this helps prevent them from sinking to the bottom of your Lemon Blackberry Cake during baking.
* Test for Doneness: A wooden skewer or toothpick inserted into the center of the cake should come out clean, with no wet batter clinging to it. If it has a few moist crumbs, that’s fine, but not wet batter.
* Cool Completely: Never frost a warm cake.
The warmth will melt your beautiful cream cheese frosting, creating a messy situation. Patience is key for a picture-perfect Lemon Blackberry Cake.
* Invest in Parchment Paper: Lining your cake pans with parchment paper circles on the bottom (and greasing the sides) guarantees easy release and no sticking.
* Sift Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps, ensuring a silky-smooth, professional-looking finish for your Lemon Blackberry Cake.
For additional savory inspiration, check out the Lemon Pepper Chicken Thighs recipe. This dish shares the same citrus brightness that can enhance your meal experience before diving into the cake.
Storage & Reheating Tips
Proper storage ensures your delightful Lemon Blackberry Cake remains fresh and delicious for as long as possible. Here’s how to keep it at its best.
* Countertop Storage (Short-Term): If you plan to serve the Lemon Blackberry Cake within 1-2 days and your kitchen is cool, you can store it loosely covered with plastic wrap or in a cake dome at room temperature. The cream cheese frosting is stable enough for a short period outside the fridge, but refrigeration is always safer, especially in warmer climates.
* Refrigerator Storage (Recommended): For longer freshness, store the Lemon Blackberry Cake in an airtight container in the refrigerator.
This keeps the cake moist and the cream cheese frosting firm and safe. It will last beautifully for 4-5 days.
* Bringing to Room Temperature: For the best flavor and texture, especially with the cream cheese frosting, allow refrigerated slices of Lemon Blackberry Cake to sit at room temperature for 20-30 minutes before serving.
This softens the frosting and enhances the cake’s tenderness.
* Freezing Whole Cake: You can freeze a fully frosted Lemon Blackberry Cake! First, freeze it uncovered until the frosting is firm (about 1-2 hours).
Then, tightly wrap the entire cake in several layers of plastic wrap, followed by a layer of aluminum foil. This protects it from freezer burn. It will last for up to 2-3 months.
Thaw overnight in the refrigerator, then bring to room temperature before serving.
* Freezing Individual Slices: For convenience, cut the Lemon Blackberry Cake into individual slices. Wrap each slice tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag.
They store well for up to 1 month. Thaw individual slices in the refrigerator or at room temperature as needed.
* Freezing Unfrosted Cake Layers: If you want to bake ahead, cool the cake layers completely.
Wrap each layer individually in plastic wrap, then a layer of foil. Freeze for up to 2 months. Thaw in the refrigerator, then proceed with frosting and assembly of your amazing Lemon Blackberry Cake.
What to Serve With This Recipe
This Lemon Blackberry Cake shines as a standalone dessert, but a few simple accompaniments can elevate the experience even further.
* A Dollop of Cream: A simple spoonful of lightly sweetened whipped cream or crème fraîche provides a luxurious, cooling contrast to the cake’s richness.
* Vanilla Bean Ice Cream: A scoop of high-quality vanilla bean ice cream creates a classic pairing, offering a delightful temperature and texture contrast. The creamy coldness perfectly complements the cake.
* Fresh Berries: A small side of fresh, mixed berries (raspberries, blueberries, or extra blackberries) enhances the fruitiness and adds a fresh burst of flavor and color.
* A Warm Beverage: Serve slices of this Lemon Blackberry Cake with a freshly brewed cup of coffee, a delicate black tea, or even a fragrant herbal tea. The warmth of the drink pairs beautifully with the sweet and tart cake.
* Sparkling Wine or Rosé: For a more sophisticated pairing, a glass of dry sparkling wine or a crisp, fruity rosé complements the bright flavors of the Lemon Blackberry Cake wonderfully.
* Lemon Curd: For the ultimate lemon lover, a small swirl of extra lemon curd on the plate next to the slice adds an intense burst of citrus.
* Simple Garnish: Sometimes, all you need is a sprig of fresh mint or a scattering of edible flowers to make your Lemon Blackberry Cake look even more inviting.
If you’re considering what to serve alongside your Lemon Blackberry Cake, a slice of Lemon Poppyseed Cheesecake would be a perfect companion. Its rich, lemony flavor profile pairs beautifully with the cake, creating a delightful dessert duo.
FAQs
Making a Lemon Blackberry Cake can sometimes bring up a few questions. Here are answers to some common inquiries to help you along the way.
Can I use frozen blackberries for this Lemon Blackberry Cake?
Absolutely! You can definitely use frozen blackberries. The key is *not* to thaw them before adding them to the batter.
Gently toss the frozen berries with a tablespoon of flour before folding them in. This helps prevent them from sinking to the bottom of the cake during baking and helps absorb excess moisture.
How do I prevent blackberries from sinking to the bottom of the cake?
The best trick is to lightly dust the fresh or frozen blackberries with a tablespoon of flour before adding them to the batter. This light coating helps them “grip” the batter and stay suspended during baking. Also, ensure your batter is thick enough; a too-thin batter won’t hold the fruit well.
Can I make this Lemon Blackberry Cake ahead of time?
Yes, you can! You can bake the cake layers up to 2 days in advance. Once completely cooled, wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator.
You can also make the frosting a day ahead and store it in an airtight container in the fridge; just re-whip it briefly before assembling. The fully assembled Lemon Blackberry Cake stores well in the refrigerator for up to 4-5 days.
Is this Lemon Blackberry Cake suitable for special occasions?
Definitely! This Lemon Blackberry Cake makes an absolutely stunning centerpiece for birthdays, anniversaries, bridal showers, or any festive gathering. Its vibrant flavors and beautiful appearance always impress guests. It’s elegant yet comforting.
What kind of lemon should I use for the best flavor?
For the best flavor in your Lemon Blackberry Cake, always choose fresh, organic lemons if possible. Look for lemons that feel heavy for their size and have smooth, unblemished skin. Eureka and Lisbon lemons are common and work perfectly, offering plenty of zest and juice. Meyer lemons can also be used for a slightly sweeter, less acidic citrus note.
Lemon Blackberry Cake is a delightful dessert that combines the tartness of lemon with the sweetness of blackberries, providing a perfect balance of flavors. Many bakers enjoy experimenting with this cake, often including variations of berry fruits and citrus that enhance its taste and presentation, as detailed in related culinary resources like this article on cake making.
Nutrition Information (per serving)
Please note that these values are estimates and can vary based on specific ingredient brands and preparation methods for your Lemon Blackberry Cake. This calculation is based on 12 servings.
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Cholesterol | 95mg |
| Sodium | 280mg |
| Total Carbohydrates | 60g |
| Dietary Fiber | 2g |
| Total Sugars | 45g |
| Protein | 6g |
Lemon Blackberry Cake
- Total Time: 55 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Blackberry Cake offers a delightful combination of zesty lemon and sweet blackberries, creating a moist and tender dessert perfect for any occasion. The cake is topped with a creamy lemon cream cheese frosting and garnished with fresh blackberries and lemon slices for an elegant presentation.
Ingredients
2 ½ cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ cups Granulated Sugar
½ cup Unsalted Butter, softened
3 Large Eggs, at room temperature
1 cup Whole Milk, at room temperature
½ cup Vegetable Oil
2 teaspoons Pure Vanilla Extract
Zest of 2 Large Lemons
¼ cup Fresh Lemon Juice
1 ½ cups Fresh Blackberries, gently rinsed
1 (8-ounce) block Cream Cheese, softened
½ cup Unsalted Butter, softened
4 cups Powdered Sugar, sifted
1 teaspoon Pure Vanilla Extract
2 tablespoons Fresh Lemon Juice
Zest of 1 Large Lemon (optional)
Fresh Blackberries (for garnish)
Thin Lemon Slices (for garnish)
Mint Sprigs (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans
- Whisk together flour, baking powder, baking soda, and salt
- Cream butter and sugar until light and fluffy
- Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice
- Alternate adding dry ingredients with milk and oil, mixing gently
- Fold in blackberries carefully
- Divide batter into prepared pans and smooth the tops
- Bake for 28-35 minutes or until a skewer comes out clea
- Cool cakes in the pans for 10-15 minutes then cool completely on a rack
- Beat together cream cheese and butter until smooth, then add powdered sugar gradually
- Mix in vanilla extract, lemon juice, and optional zest until fluffy
- Level cooled cake layers if desired, frost the first layer, place the second layer on top, and frost the entire cake
- Garnish with blackberries, lemon slices, and mint
Notes
Using room temperature ingredients is key for a smooth batter.
Do not overmix the batter to keep the cake tender.
Sift powdered sugar to avoid lumps in the frosting.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 45g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg