Lemon Blackberry Cake is so delicious with rich layers of lemon cake and fresh blackberry filling. It is the best cake for your Spring party!
Lemon Blackberry Cake is packed with fresh lemon flavor. The cake layers are moist and amazing. Each layer is topped with luscious blackberry filling and lemon buttercream.
It is the Best Spring Dessert along with Lemon Cake Mix Cookies and Lemon Blossoms.
For more blackberry flavor, try Blackberry Cheesecake Recipe.
Table of contents
Why we love this recipe
It’s sweet with the perfect amount of citrus. You will love this cake recipe for Spring brunches, Easter and more. I have been making this cake since the kids were little and it’s very easy.
The fresh flavor is so delicious and similar to Lemon Cake Recipe, Lemon Blueberry Bread and Lemon Raspberry Cupcakes.
Ingredients
Cake
- all-purpose flour
- baking powder
- large eggs
- Zest of 2 lemons
- vanilla extract
- whole milk
- freshly squeezed lemon juice
Blackberry Filling
- fresh blackberries
- granulated sugar
Lemon Buttercream Frosting
- powdered sugar
- lemon juice
- whole milk
- vanilla extract
Step by Step instructions
- Step 1. Preheat the oven to 350°Fahrenheit. Then prepare the can pans and spray with cooking spray and set aside.
- Step 2. Whisk together the flour, powder, and salt in a medium bowl. Set aside.
Step 3. Cream the butter and sugar until light and fluffy in a large mixing bowl.
Step 4. Then add the eggs, one at a time, beating after each addition. Next, stir in the lemon zest and vanilla extract.
Step 5. Next, add the flour mixture in three separate additions. Alternate the dry ingredients with the milk. Finally, stir in the lemon juice and mix until just combined.
Step 6. Once combined, divide the batter evenly between the pans. Bake until a toothpick inserted into the center comes out clean. Allow the cakes to cool a few minutes before transferring to a wire rack.
Step 7. Make the filling. In a saucepan, combine the blackberries, sugar, and cornstarch.
Step 8. Cook over medium heat, mashing the berries and stirring frequently. Allow to cool before using.
Step 9. Get out a separate bowl to make the buttercream. Add the powdered sugar one cup at a time, beating well after each addition.
Step 10. Add the lemon juice, milk, vanilla extract and beat until fluffy. It should be creamy.
Step 11. It’s time to assemble the cake. Place one cake layer on a serving plate and spread the blackberry filling over the top. Place the second cake layer on top of the filling.
Step 12. Once the filling has been added, frost the top and sides of the cake with the lemon buttercream frosting. Start with a thin crumb coat.
Step 13. Top the cake with fresh blackberries and lemon slices before serving.
Step 14. Then the layered cake is ready to slice, serve and enjoy!
Pro Tips for Success
- Cake Batter Consistency. You do not want the cake batter too runny. If it appears too thick, a splash more milk can be added. However, too much liquid can result in a gummy texture.
- Lemon Zest. Only zest the yellow part of the lemon skin and not the white portion or it will add a bitter taste to the cake.
- Blackberry Filling. The consistency should be somewhat similar to a jam and not runny. If it’s too runny, consider adding an additional teaspoon of cornstarch while cooking.
- Allow to cool. Let the cake layers and blackberry filling cool completely before assembling. If not, the frosting may melt.
How to store
This cake is best when eaten fresh. However, you can store the cake in an airtight container in the fridge for up to 4 days wrapped in a light layer of plastic wrap. If you’re not consuming it within a day, it’s recommended to refrigerate to preserve the blackberry filling.
When serving, you can take the cake out an hour or so beforehand to let it come to room temperature, which will improve its texture and flavor.
More Easy Lemon Recipes
- Lemon Angel Food Cake Recipe
- Easy Strawberry Lemonade Cupcake Recipe
- Easy Homemade Lemon Brownies Recipe
- 32 Best Lemon Desserts
- Lemon Pound Cake Recipe
- Old Fashioned Lemon Squares Recipe
It’s your turn to try this easy and delicious Blackberry Lemon Cake. Please come back and leave a comment once you do.
Lemon Blackberry Cake
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/4 cup lemon juice
- For the Blackberry Filling:
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°Fahrenheit. Spray two 9-inch cake pans with cooking spray and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time,, beating well with each addition. Stir in the lemon zest and vanilla extract.
- Add the flour mixture in three additions, alternating with the milk. Finally, stir in the lemon juice and mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, make the blackberry filling. In a saucepan, combine the blackberries, sugar, and cornstarch. Cook over medium heat, mashing the berries and stirring frequently, until the mixture has thickened. Allow to cool.
- For the buttercream, beat the butter until smooth. Add the powdered sugar one cup at a time, beating well after each addition. Add the lemon juice, milk, vanilla extract and beat until fluffy.
- To assemble the cake, place one cake layer on a serving plate. Spread the blackberry filling over the top. Place the second cake layer on top of the filling.
- Frost the top and sides of the cake with the lemon buttercream frosting.
- Optionally, garnish with fresh blackberries and lemon slices before serving. Then the cake is ready to slice, serve and enjoy!
