Blackberry Lemon Cake with Blackberry Frosting is a bright and refreshing dessert that perfectly balances sweet and tangy flavors. The soft, moist lemon cake is infused with fresh blackberries, and it’s topped with a luscious blackberry frosting that adds a burst of fruity goodness. This cake is perfect for spring and summer gatherings, birthdays, or just as a special treat for yourself!
Why You’ll Love This Recipe
- Bright and refreshing flavors – The tartness of lemons complements the natural sweetness of blackberries.
- Moist and fluffy texture – Thanks to buttermilk and fresh fruit, every bite is light and soft.
- Gorgeous presentation – The natural color from the blackberries makes the frosting a beautiful shade of purple.
- Perfect for any occasion – Ideal for birthdays, brunches, or tea-time desserts.
- Easy to customize – Can be made into cupcakes, a sheet cake, or a layered masterpiece.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Lemon Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Lemon zest and juice
- Buttermilk
- Vanilla extract
- Fresh blackberries (chopped)
For the Blackberry Frosting:
- Fresh blackberries (pureed and strained)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- Lemon zest
- Heavy cream (for consistency)
Directions
Make the Lemon Cake:
- Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Grease and line cake pans with parchment paper.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Add Lemon and Buttermilk
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternately add dry ingredients and buttermilk, mixing just until combined.
- Fold in Blackberries
- Gently fold in the chopped blackberries to avoid overmixing.
- Bake
- Divide batter between cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool completely before frosting.
Make the Blackberry Frosting:
- Prepare Blackberry Puree
- Blend fresh blackberries and strain to remove seeds.
- Reduce over low heat until slightly thickened, then let cool.
- Mix Butter and Sugar
- Beat butter until creamy, then gradually add powdered sugar.
- Add Blackberry and Lemon
- Mix in the cooled blackberry puree, vanilla extract, and lemon zest.
- Add heavy cream if needed for a smooth consistency.
- Frost the Cake
- Spread frosting between cake layers and over the top and sides.
- Garnish with fresh blackberries and lemon slices.
Servings and Timing
- Servings: Makes 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Variations
- Blackberry Lemon Cupcakes – Bake the batter in cupcake tins and top with frosting.
- Sheet Cake Version – Pour batter into a 9×13-inch pan and bake for a single-layer cake.
- Cream Cheese Frosting – Substitute some butter with cream cheese for a tangy twist.
- Extra Berries – Add whole blackberries between cake layers for an extra burst of fruit.
- Gluten-Free Option – Use a gluten-free flour blend for a gluten-free version.
Storage/Reheating
- Room Temperature: Store covered for up to 1 day.
- Refrigeration: Keep in an airtight container for up to 4 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw before frosting.
- Reheating: Let refrigerated cake sit at room temperature for 15-20 minutes before serving.
FAQs
Can I use frozen blackberries?
Yes, but thaw and drain them well to avoid excess moisture.
How do I keep my cake from getting too dense?
Avoid overmixing and use room-temperature ingredients for a lighter texture.
Can I make the frosting less sweet?
Reduce the powdered sugar and add a little more butter for a balanced flavor.
What’s the best way to strain blackberry puree?
Use a fine-mesh sieve to remove seeds and create a smooth puree.
Can I use lemon extract instead of fresh lemon juice?
Yes, but fresh lemon juice gives the best flavor.
How do I make the frosting thicker?
Add more powdered sugar or chill it for a firmer consistency.
Can I make this cake ahead of time?
Yes, bake the cake layers a day in advance and frost before serving.
How do I get an even cake texture?
Level the cake layers with a serrated knife before stacking them.
What pairs well with this cake?
It goes great with tea, coffee, or a scoop of vanilla ice cream.
Can I turn this into a bundt cake?
Yes, adjust the baking time to about 45-50 minutes for a bundt pan.
Conclusion
Blackberry Lemon Cake with Blackberry Frosting is a delightful dessert bursting with fruity flavors and a touch of citrus. Whether for a celebration or a simple treat, this cake is sure to impress with its beautiful color, refreshing taste, and soft texture. Try it out and enjoy a slice of sunshine in every bite!
PrintBlackberry Lemon Cake with Blackberry Frosting
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blackberry Lemon Cake is soft, citrusy, and perfectly sweet, with fresh blackberries folded into the batter for juicy bursts of flavor. Topped with a luscious blackberry buttercream frosting, this cake is light, fresh, and ideal for spring or summer gatherings!
Ingredients
- For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk (or buttermilk)
- 1 1/2 cups fresh blackberries (lightly coated in 1 tablespoon flour)
- For the Blackberry Frosting:
- 1/2 cup fresh blackberries
- 1 tablespoon lemon juice
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (adjust for consistency)
Instructions
- Make the Lemon Cake:
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch cake pans with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition.
- Add Lemon & Vanilla:
- Mix in lemon zest, lemon juice, and vanilla extract.
- Combine Wet & Dry Ingredients:
- Alternate adding flour mixture and milk in batches, mixing just until combined.
- Fold in Blackberries:
- Gently fold floured blackberries into the batter.
- Bake:
- Divide batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Blackberry Frosting:
- Prepare the Blackberry Puree:
- In a small saucepan, cook blackberries and lemon juice over medium heat for 5 minutes, mashing them as they soften.
- Strain through a fine-mesh sieve to remove seeds, then let cool completely.
- Make the Frosting:
- In a large bowl, beat butter until creamy.
- Gradually mix in powdered sugar, followed by vanilla extract and cooled blackberry puree.
- Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency.
- Assemble the Cake:
- Frost & Decorate:
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Add the second cake layer and frost the entire cake.
- Garnish with fresh blackberries, lemon zest, or edible flowers if desired.
Notes
- For a more intense lemon flavor, brush cake layers with lemon syrup (2 tablespoons lemon juice + 2 tablespoons sugar, heated until dissolved).
- Storage: Keep refrigerated for up to 4 days. Let sit at room temp before serving.
- Cupcake version: Bake at 350°F for 18–20 minutes.
- Recipe Details
Nutrition
- Calories: ~420
- Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Sodium: ~180mg
- Fat: ~20g
- Saturated Fat: ~12g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~55g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~90mg
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