Name: Blackberry Lemon Cake with Blackberry Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1 cup buttermilk; 1/2 cup fresh blackberries, mashed; 1 cup fresh blackberries; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; Pinch of salt

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This delightful Blackberry Lemon Cake with Blackberry Frosting is a perfect balance of tart and sweet flavors. The fresh blackberries add a burst of juicy fruitiness, while the lemon brings a bright, zesty kick. Topped with a luscious blackberry-infused frosting, this cake is a must-try for anyone who loves berry desserts.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

¼ cup lemon juice

1 cup buttermilk

½ cup fresh blackberries, mashed

For the Frosting:

1 cup fresh blackberries

½ cup unsalted butter, softened

3 cups powdered sugar

2 tablespoons heavy cream

1 teaspoon vanilla extract

Pinch of salt

Directions

For the Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the mashed blackberries.

Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.

For the Frosting:

In a small saucepan, heat the blackberries over medium heat until they begin to break down, about 5 minutes. Mash the berries and strain through a fine mesh sieve to remove the seeds. Let the blackberry puree cool.

In a large bowl, beat together the softened butter and powdered sugar until creamy and smooth.

Add the blackberry puree, heavy cream, vanilla extract, and a pinch of salt. Beat until fully combined and fluffy.

Once the cakes have cooled, spread a layer of frosting on top of the first cake layer, then place the second cake on top. Frost the top and sides of the entire cake.

Decorate with additional fresh blackberries, if desired.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 12

Variations

Gluten-Free Version: I substitute the all-purpose flour with a gluten-free flour blend.

Dairy-Free Option: I use dairy-free butter and a plant-based buttermilk alternative (such as almond milk mixed with lemon juice).

Extra Lemon Flavor: I add an extra tablespoon of lemon zest for an even stronger citrus kick.

Mixed Berries: I sometimes mix in raspberries or blueberries along with the blackberries for a more complex berry flavor.

Sheet Cake Option: Instead of baking in two round pans, I bake the batter in a 9x13-inch pan and adjust the baking time to about 35-40 minutes.

Storage/Reheating

Room Temperature: I keep the cake covered at room temperature for up to 2 days.

Refrigeration: If I need to store it longer, I refrigerate it in an airtight container for up to 5 days. I let it come to room temperature before serving.

Freezing: The unfrosted cake layers freeze well for up to 3 months. I wrap them tightly in plastic wrap and store them in freezer bags. When ready to use, I thaw them at room temperature and then frost.

Reheating: If I want to warm up a slice, I microwave it for about 10-15 seconds for a softer texture.

FAQs

Can I use frozen blackberries instead of fresh ones?

Yes, I can use frozen blackberries, but I make sure to thaw and drain them well before adding them to the batter to avoid excess moisture.

How do I make the frosting thicker?

If the frosting is too thin, I add more powdered sugar, a little at a time, until it reaches the desired consistency.

Can I make this cake in advance?

Yes! I bake the cake layers a day ahead and store them tightly wrapped at room temperature. I frost the cake the next day for the best texture and flavor.

Why did my cake turn out dense?

Overmixing the batter can cause a dense texture. I mix just until the ingredients are combined to keep the cake light and fluffy.

What can I use instead of buttermilk?

If I don’t have buttermilk, I make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Conclusion

This blackberry lemon cake is a showstopper with its soft, moist layers and rich berry-infused frosting. The combination of tangy lemon and sweet blackberries makes each bite irresistibly delicious. Whether I’m making it for a celebration or just a weekend treat, it’s always a crowd-pleaser. I love how easy it is to make, and the fresh ingredients give it a homemade charm that everyone appreciates.

Recipe:

Blackberry Lemon Cake with Blackberry Frosting

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This delightful Blackberry Lemon Cake is the perfect balance of tart and sweet flavors. Fresh blackberries add a burst of juicy fruitiness, while zesty lemon enhances the flavor with its bright, refreshing taste. The cake is topped with a luscious blackberry-infused frosting, adding a stunning natural color without artificial dyes. Whether you're baking for a special occasion or just craving a homemade treat, this cake is guaranteed to impress!

Instructions

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy (about 3-4 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the mashed blackberries.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Blackberry Frosting:

In a small saucepan, heat blackberries over medium heat until they break down (about 5 minutes). Mash, strain through a fine mesh sieve to remove seeds, and let cool.
In a large bowl, beat butter and powdered sugar until creamy.
Add blackberry puree, heavy cream, vanilla extract, and salt. Beat until fluffy.
Spread frosting over one cake layer, place the second layer on top, and frost the top and sides. Decorate with fresh blackberries if desired.