Blackberry Lemon Cake with Blackberry Frosting

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.

this Recipe

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:

1. Preheat and Prepare
   • Preheat oven to 350°F (175°C).
   • Grease and line cake pans with parchment paper.
2. Mix Dry Ingredients
   • In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar
   • In a separate bowl, beat butter and sugar until light and fluffy.
   • Add eggs one at a time, mixing well.
4. Add Lemon and Buttermilk
   • Mix in lemon zest, lemon juice, and vanilla extract.
   • Alternately add dry ingredients and buttermilk, mixing just until combined.
5. Fold in Blackberries
   • Gently fold in the chopped blackberries to avoid overmixing.
6. 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:

1. Prepare Blackberry Puree
   • Blend fresh blackberries and strain to remove seeds.
   • Reduce over low heat until slightly thickened, then let cool.
2. Mix Butter and Sugar
   • Beat butter until creamy, then gradually add powdered sugar.
3. Add Blackberry and Lemon
   • Mix in the cooled blackberry puree, vanilla extract, and lemon zest.
   • Add heavy cream if needed for a smooth consistency.
4. 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!

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