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.
Blackberry Lemon Cake with Blackberry Frosting 10 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!

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.
Blackberry Lemon Cake with Blackberry Frosting
Blackberry Lemon Cake with Blackberry Frosting 11 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!


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!

Print
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Blackberry Lemon Cake with Blackberry Frosting

Blackberry Lemon Cake with Blackberry Frosting

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  • Author: Kim Cooks Easy
  • 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

Units Scale
  • 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
  • 23 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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