Delightful Lemon Blackberry Cake: Your Ultimate Guide to a Perfect Spring & Summer Dessert
Indulge in the vibrant flavors of spring and summer with this exquisite Lemon Blackberry Cake. This show-stopping dessert features three incredibly fluffy lemon cake layers, each generously filled with a luscious, homemade blackberry jam. Crowned with a zesty lemon cream cheese frosting, this cake offers a harmonious balance of tart and sweet, making it the perfect centerpiece for any celebration or a delightful treat for a casual gathering. Its bright, refreshing taste and beautiful presentation are sure to impress even the most discerning palates.
This Lemon Blackberry Cake draws its inspiration from the beloved Blueberry Jam and Cream Cake, reimagined with a dazzling citrus twist and the rich, fruity goodness of blackberries. While both cakes celebrate the joy of homemade jam fillings, this version elevates the experience with distinct lemon notes in the cake layers and frosting, creating a truly unique and refreshing dessert. The vibrant pairing of lemon and blackberry is a classic for a reason, offering a delightful interplay of tartness and natural sweetness that sings on the palate.
Crafting this cake was a journey to achieve the ultimate fluffy lemon cake layers. We believe that a truly exceptional cake begins with its foundation, which is why we meticulously developed a recipe that delivers an airy, tender crumb bursting with fresh lemon flavor. Both lemon zest and freshly squeezed lemon juice are incorporated into the batter, ensuring that every bite is infused with a bright, aromatic citrus essence. This careful balance guarantees a moist, light texture that perfectly complements the rich filling and creamy frosting.
If you’re looking to explore more delightful cake creations, be sure to try our other popular recipes. For another fantastic fruit and citrus combination, check out the Lemon Sheet Cake with Blueberry Frosting. If you’re a chocolate and mint lover, the Andes Chocolate Mint Cake is a must-bake. And for those who enjoy a complex berry and chocolate fusion, the Layered Blueberry Chocolate Cake offers a truly decadent experience. Each recipe is designed to bring joy to your kitchen and delight to your dessert table.
Why This Lemon Blackberry Cake Recipe Stands Out
- Fluffy Lemon Cake Layers: Our signature cake layers are specifically designed to be incredibly light, moist, and tender, dissolving delightfully in your mouth. They are packed with the bright, aromatic essence of fresh lemon, derived from both zest and juice, creating a truly refreshing base that perfectly balances the sweetness of the jam and frosting.
- Homemade Blackberry Jam Filling: What truly sets this cake apart is the rich, vibrant homemade blackberry jam. Bursting with the natural sweetness and slight tartness of fresh or frozen blackberries, this jam adds an incredible depth of flavor and a beautiful color contrast between the lemon cake layers. Making it from scratch ensures the freshest taste and allows you to control the sweetness to your preference.
- Zesty Lemon Cream Cheese Frosting: The cake is beautifully topped and filled with a luxurious lemon cream cheese buttercream. This frosting strikes the perfect balance between tangy cream cheese and bright lemon, with both lemon zest and juice infused for an intense citrus flavor. Its smooth, creamy consistency is ideal for spreading and piping, making decorating a breeze while providing a delectable counterpoint to the fruit and cake.
- Impressive Layered Presentation: Featuring three perfectly baked 8-inch cake layers, this dessert offers an impressive visual appeal. The distinct layers of fluffy cake, vibrant jam, and creamy frosting create a stunning cross-section that promises a delightful experience with every slice. Layered cakes are perfect for special occasions, making any event feel a little more extraordinary.
- Perfect for Spring and Summer Occasions: With its bright lemon and berry flavors, this cake is an ideal choice for warmer months. Whether you’re hosting a spring brunch, a summer picnic, a birthday party, or simply craving a refreshing dessert, its light and fruity profile makes it a crowd-pleaser that evokes sunshine and joy.
Essential Ingredient Notes for Baking Success
Understanding the role of each ingredient is key to achieving a perfect Lemon Blackberry Cake. Below are detailed notes for the main components. For the complete list of quantities and detailed instructions, please refer to the recipe card further down.
- Unsalted Butter: For the cake batter, ensure your unsalted butter is at room temperature. This typically means pulling it out of the fridge at least two hours before you plan to start baking. Room temperature butter creams beautifully with sugar, creating air pockets that contribute to a lighter, fluffier cake texture. For the cream cheese frosting, however, the butter should be slightly cold. This helps the frosting achieve that ideal firm-yet-spreadable consistency, preventing it from becoming too soft or runny.
- Oil (Vegetable or Canola Oil): Incorporating a neutral-flavored oil alongside butter in the cake batter is a secret weapon for maintaining moisture. Oil helps keep the cake tender and moist for longer, even when stored, ensuring a delightful texture that complements the fluffy crumb.
- Fresh Lemons: This recipe calls for approximately four large, ripe lemons. You’ll need both the zest and the juice. The zest carries the most intense lemon oil, providing a burst of aromatic flavor, while the juice adds tartness and moisture. Using a microplane or fine grater for zest ensures you only get the yellow part of the peel, avoiding the bitter white pith. For the juice, a simple citrus juicer will make quick work of extracting every last drop of fresh, vibrant lemon juice.
- Sour Cream: Full-fat sour cream is crucial for adding richness, moisture, and a subtle tang to the cake, which enhances the lemon flavor. Like butter and eggs, it should be at room temperature before mixing. This allows it to incorporate smoothly into the batter, preventing curdling and ensuring a uniform texture.
- Large Eggs: Always use large eggs for consistent results in baking. Similar to sour cream and butter, eggs should be at room temperature. Room temperature eggs emulsify more effectively with the other ingredients, creating a more stable batter and contributing to a fine, even crumb structure.
- Buttermilk: Whole or reduced-fat buttermilk adds a tenderizing quality and a slight tang that beautifully complements the lemon. Its acidity reacts with the baking soda, promoting a lighter texture. Ensure your buttermilk is at room temperature for optimal mixing and activation of leavening agents.
- Blackberries: You have the flexibility to use either fresh or frozen blackberries for the homemade jam filling. Both work wonderfully, just ensure frozen berries are not thawed and drained if you want a thicker jam. For decorating the finished cake, fresh blackberries are recommended for their vibrant appearance and plump texture.
- Cream Cheese: For the frosting, opt for full-fat cream cheese in block form, not the spreadable kind from a tub, as it has a firmer consistency that is essential for a stable frosting. Like the butter for the cake, the cream cheese should be at room temperature to ensure it blends smoothly without lumps.
- Powdered Sugar (Confectioners’ Sugar): This fine sugar is vital for a smooth, velvety frosting. Always remember to sift the powdered sugar before adding it to your frosting. This crucial step removes any lumps, guaranteeing a silky-smooth texture without any grittiness, for a truly luxurious finish.
Smart Substitutions for Common Ingredients
Baking can be flexible! Here are some reliable substitutions if you find yourself short on a specific ingredient or need an alternative:
Lemon Juice: While freshly squeezed lemon juice offers the best flavor, bottled lemon juice can be used in a pinch without significantly altering the texture, though the flavor might be slightly less vibrant.
Sour Cream: Full-fat plain yogurt is an excellent substitute for sour cream. It provides similar moisture, tang, and richness, making it a seamless swap in most cake recipes. Ensure it’s plain and unsweetened.
Buttermilk: No buttermilk on hand? No problem! You can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Let it sit for 5-10 minutes until it slightly curdles. This creates a homemade buttermilk that will work perfectly in your cake batter.
Blackberry Jam: While homemade jam is highly recommended for its superior flavor, quality store-bought blackberry jam or preserves can certainly be used as a convenient alternative. Look for a brand with good fruit content and natural ingredients for the best results.
Cream Cheese in Frosting: If you prefer a classic buttercream or don’t have cream cheese, you can increase the amount of unsalted butter in the frosting to 2 cups. This will result in a traditional lemon buttercream frosting, which is still delicious, though it will have a different texture and tang profile than a cream cheese frosting.
Step-by-Step Instructions for Baking Your Lemon Blackberry Cake
This section guides you through the process of creating this delectable cake, from preparing the batter to crafting the jam and frosting. For best results, we recommend using either a stand mixer or a powerful electric hand mixer to ensure proper aeration and smooth mixing.
STEP 1: Prepare Your Dry Ingredients. Begin by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them with baking nonstick spray. For extra assurance and easy release, line the bottom of each pan with a parchment paper circle and spray again. In a medium-sized mixing bowl, use a fine-mesh sifter to sift together the all-purpose flour. This crucial step helps aerate the flour and removes any potential lumps, ensuring a light and uniform cake crumb. Once sifted, add the baking powder, baking soda, and salt to the flour mixture. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. Set this bowl aside for later use.
STEP 2: Cream Butter, Oil, and Sugar. In a large mixing bowl, combine the room-temperature unsalted butter, vegetable or canola oil, and white granulated sugar. Using your stand mixer fitted with the paddle attachment, or an electric hand mixer, beat these ingredients together on high speed for at least 3 minutes. This creaming process is vital; the mixture should become noticeably light in color, pale, and incredibly fluffy, indicating that sufficient air has been incorporated. Next, reduce the speed to medium-low and add in the lemon zest, freshly squeezed lemon juice, and room-temperature sour cream. Continue beating until these ingredients are just combined. Take a moment to scrape down the sides of the bowl with a spatula to ensure everything is fully incorporated.
STEP 3: Incorporate the Eggs. With the mixer still on medium speed, add the large, room-temperature eggs one at a time. After each egg, beat well until it’s fully incorporated before adding the next. Once all eggs are in, continue to beat the mixture on high speed for an additional 2 minutes. The mixture may appear slightly curdled or separated at this stage, but do not worry; this is completely normal due to the high fat content and will resolve once the dry ingredients are added.
STEP 4: Alternate Dry and Wet Ingredients. With the mixer set to its lowest speed, gradually add the dry ingredients and buttermilk in alternating stages. Start by adding one-third of the dry ingredient mixture, mixing only until just combined. Then, add half of the room-temperature buttermilk, again mixing just until incorporated. Repeat this process with another third of the dry ingredients, followed by the remaining buttermilk. Finish by adding the last third of the dry ingredients. It’s crucial not to overmix the batter at this stage, as overmixing can lead to a tough cake. Mix only until no streaks of dry flour are visible.
STEP 5: Bake the Lemon Cake Layers. Divide the prepared cake batter evenly among the three 8-inch cake pans that you prepared earlier. Smooth the tops with a spatula. Transfer the pans to the preheated oven and bake for approximately 18-22 minutes. Baking times can vary depending on your oven, so keep an eye on them. The cakes are done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. Once baked, remove the cakes from the oven and allow them to cool in their pans on a wire rack for about 10-15 minutes. This allows the cakes to firm up slightly before you attempt to invert them. After this initial cooling, carefully invert the cakes onto the wire rack to cool completely. Ensure they are completely cool before attempting to frost, as warm cakes will melt the frosting.
STEP 6: Prepare the Homemade Blackberry Jam. While your cakes are cooling, begin making the delightful blackberry jam. In a medium saucepan, combine the fresh or frozen blackberries, white granulated sugar, lemon juice, and a pinch of salt. Place the saucepan over medium-high heat. Stir the mixture continuously until the blackberries begin to soften and release their juices, and the sugar has fully dissolved. Once the berries are tender, reduce the heat to medium-low. Use a potato masher or the back of a spoon to gently mash the berries to your desired consistency – whether you prefer a chunkier jam or a smoother one. Continue to cook the jam for another 5-8 minutes, stirring occasionally, until it thickens to a spreadable consistency. Remember it will thicken further as it cools. Once thickened, carefully pour the hot jam into a heat-safe glass measuring cup or bowl. Allow it to cool completely to room temperature before using it as a filling. For quicker cooling, you can place it in the refrigerator once it has cooled slightly on the counter.
STEP 7: Create the Lemon Cream Cheese Frosting. For this decadent frosting, begin by letting the unsalted butter sit on the counter for about 30 minutes to become slightly softened but still cool to the touch. Simultaneously, ensure your full-fat cream cheese is at room temperature to prevent lumps. In a separate large bowl, sift the powdered sugar. This is crucial for a smooth frosting. In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the slightly cold butter and room-temperature cream cheese together on high speed for about 2 minutes. Scrape down the sides of the bowl to ensure everything is well combined. With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until it is all incorporated. The frosting will be quite thick at this point. Next, add the freshly grated lemon zest, fresh lemon juice, and salt. Mix on low speed until these are fully combined. Finally, increase the mixer speed to high and beat the frosting for 1-2 minutes until it becomes wonderfully light, fluffy, and perfectly spreadable. Scrape the bowl once more to ensure uniform consistency.
Assembling Your Beautiful Layered Cake
Once your cake layers are completely cool, the jam has set, and the frosting is ready, it’s time for the fun part: assembly! These steps will help you create a professional-looking and perfectly structured cake.
- First, prepare your cake board or serving platter by spreading a small dab of frosting in the center. This acts as an anchor to keep your cake from sliding. Next, using a long serrated knife, carefully trim any domes off the top of your cooled cake layers to create flat, even surfaces. This ensures your cake stacks straight and looks polished. For easier handling during frosting, place the leveled cake layers in the freezer for about 15-20 minutes. Cold cake layers are much less prone to tearing and crumb shedding when you apply frosting.
- Place the first chilled cake layer onto your prepared board, pressing gently onto the frosting dab to secure it. Spread approximately 3/4 cup of the lemon cream cheese frosting evenly over the top of this layer. To prevent the jam from seeping out the sides, pipe a generous border of frosting around the very edge of the cake layer. This creates a dam for your filling. Carefully spoon half of the homemade blackberry jam inside this frosting border and gently spread it out.
- Carefully place the second cake layer on top of the first, aligning it as best as possible. Gently press down to ensure it’s secure. Repeat the frosting and jam filling process: spread 3/4 cup of frosting, pipe a border, and fill with the remaining half of the blackberry jam.
- For the third and final cake layer, it’s a helpful trick to flip it upside down before placing it on top of the second layer. The bottom of the cake, which was baked against the flat bottom of the pan, is naturally the flattest and smoothest surface. This will give your finished cake a perfectly flat top, making it much easier to frost and decorate.
- Now it’s time for the crumb coat. Using an offset spatula, spread a very thin, light layer of frosting over the entire cake – both the top and the sides. This initial layer is designed to trap any loose cake crumbs, preventing them from mixing into your final decorative frosting. Don’t worry about perfection; its purpose is purely functional. Once applied, place the cake back in the freezer for another 15 minutes to allow this crumb coat to firm up completely.
- Once the crumb coat is firm, remove the cake from the freezer. You are now ready to apply the remaining lemon cream cheese frosting. Spread a generous amount over the top and sides of the cake, using your spatula to create a smooth finish or decorative swirls as desired. Take your time to achieve your desired aesthetic.
Elevate Your Cake with Simple Decorations
The beauty of this Lemon Blackberry Cake lies in its fresh, vibrant flavors, and the best way to highlight this is through simple, natural decorations. Our top recommendation is to generously pile fresh lemon slices and ripe, glossy blackberries on top of the cake. The contrasting colors and textures instantly elevate its appeal, making it look as good as it tastes. For an extra touch of elegance, you can artfully arrange thin lemon wheels or half-slices around the perimeter of the cake top, interspersed with whole blackberries. Alternatively, if you wish to showcase your piping skills, create beautiful swirls or rosettes of extra lemon cream cheese frosting using a piping bag and a decorative tip. A sprinkle of lemon zest over the entire cake can add a final aromatic flourish and a pop of bright yellow color. Whichever style you choose, the goal is to enhance the cake’s natural charm without overpowering its exquisite flavor profile.
Frequently Asked Questions (FAQ) About Your Lemon Blackberry Cake
While some lemon cakes benefit from a brush of lemon simple syrup, this particular recipe has been carefully developed to be exceptionally moist and infused with a strong, natural lemon flavor directly within the cake layers. Thanks to the use of oil, sour cream, and buttermilk, the cake retains a tender and moist crumb, ensuring it’s plenty soft and flavorful without the need for an additional syrup. Adding syrup might make it overly wet, so we recommend sticking to the recipe as is for optimal results.
Absolutely! This recipe adapts beautifully to cupcakes. To make approximately 12 standard-sized cupcakes, we recommend halving the entire recipe. The baking time will also be significantly shorter, typically ranging from 18-22 minutes, or until a toothpick inserted into the center comes out clean. For an extra special treat, you can even fill the cooled cupcakes with a dollop of the homemade blackberry jam before frosting them, adding a delightful surprise in every bite!
This versatile recipe can be adjusted for various pan sizes. While designed for three 8-inch cake layers, it can also yield two generous 9-inch cake layers, or three thicker 6-inch cake layers. If you prefer a single-layer sheet cake, you can bake the full recipe in a 9×13 inch pan. When making a 9×13 inch cake, you might find that halving the frosting recipe is sufficient, as sheet cakes typically require less frosting than layered cakes. For smaller gatherings, you can halve the entire recipe to make an 8×8 or 9×9 inch square cake, reducing the baking time as needed. Always adjust baking times and keep an eye on doneness when using different pan sizes.
Yes, making the blackberry jam in advance is a great time-saver! You can prepare the jam up to a week before assembling the cake. Simply cook the jam as instructed, allow it to cool completely, then transfer it to an airtight container and store it in the refrigerator. This allows the flavors to meld beautifully and ensures it’s perfectly chilled and set when you’re ready to fill your cake layers.
Achieving flat cake layers is essential for a professional-looking stacked cake. Beyond using a serrated knife to level any domes (as described in the assembly steps), you can also use cake strips during baking. These fabric strips, soaked in water and wrapped around the outside of your cake pans, insulate the edges, causing the cake to bake more evenly and rise flatter. Alternatively, ensure your oven temperature is accurate and avoid overfilling your cake pans. The “flip the top layer” trick also helps with a flat top surface.
Storing and Freezing Your Lemon Blackberry Cake
To keep your Lemon Blackberry Cake tasting fresh and delicious, proper storage is key. Due to the cream cheese frosting and fresh fruit, refrigeration is essential.
Store the entire cake or individual slices in an airtight container, such as a specialized cake carrier, to protect it from drying out and absorbing other refrigerator odors. This cake will remain fresh and delightful in the refrigerator for up to 5 days. For the best flavor and texture, allow slices to come closer to room temperature for about 15-20 minutes before serving.
Freezing Instructions
This cake is also freezer-friendly, allowing you to enjoy a slice whenever a craving strikes or to prepare components ahead of time.
Freezing Individual Slices: If you have leftover cake, individual slices can be frozen. Place each slice on a plate and freeze for about an hour until the frosting is firm. Then, wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil, or place them in an airtight freezer-safe container. Frozen slices can be stored for up to 30 days. To serve, thaw individual slices in the refrigerator overnight or on the counter for 1-2 hours before enjoying.
Freezing Cake Layers: The baked lemon cake layers can be prepared ahead of time and frozen. Once the cake layers are completely cooled, wrap each layer tightly in several layers of plastic wrap, ensuring no air can get in. You can then place them in an airtight freezer bag or container. Frozen cake layers can be stored for up to 30 days. When you’re ready to assemble and decorate, thaw the wrapped cake layers at room temperature for about 1 hour before unwrapping. This makes them easier to handle and prevents them from drying out.
More Irresistible Cake Recipes to Explore
We hope you thoroughly enjoyed baking and savoring this incredible Lemon Blackberry Cake! Baking brings so much joy, and we love sharing recipes that create memorable moments. For more delicious inspiration, don’t forget to explore our other beloved cake creations. If you adored the vibrant fruit flavors here, you might also love our Strawberry Rhubarb Crumble Cake for another seasonal delight, or our classic Classic Vanilla Bean Cake for pure indulgence. Each recipe is crafted with passion to ensure your baking adventures are always a success.
We absolutely love seeing your creations! If you made this recipe, please make sure to leave a star review below and share your feedback. Your reviews help others discover and enjoy these recipes. Also, don’t forget to tag me on Instagram @stephaniesweettreats. I love seeing your beautiful cakes! To get even more baking ideas and inspiration, make sure to follow me on Pinterest. Happy baking!
Lemon Blackberry Cake
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Ingredients
Lemon Cake
- 3 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 3/4 cup Unsalted butter, room temperature
- 1/4 cup Oil, canola or vegetable oil
- 1 1/2 cups White granulated sugar
- 3 Large lemons zested
- 1/4 cup Lemon juice, freshly squeezed
- 1/4 cup Sour cream, room temperature
- 4 Large eggs, room temperature
- 1 cup Buttermilk, room temperature
Blackberry Jam
- 3 cups Fresh or frozen blackberries
- 3/4 cup White granulated sugar
- 1 TBSP Lemon juice
- 1/8 tsp Salt
Lemon Cream Cheese Frosting
- 1 1/2 cups Unsalted butter, slightly cold
- 8 oz Cream cheese, room temperature
- 7 cups Powdered sugar, sifted
- Zest of 1 lemon
- 1/4 cup Lemon juice, freshly squeezed
- 1/2 tsp Salt
Instructions
Lemon Cake
- Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottom of the cake pans with 8-inch parchment paper circles and spray again.
- In a mixing bowl, sift the flour. Add in the baking powder, baking soda and salt. Set aside.3 1/2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Salt, 1 tsp Baking soda
- Using a mixer, beat the butter, oil, and sugar on high for 3 minutes. It will be almost white in color and creamy. Add in lemon zest, lemon juice, and sour cream. Beat on medium until combined. Scrape the bowl.3/4 cup Unsalted butter, 1/4 cup Oil, 1 1/2 cups White granulated sugar, 3 Large lemons zested, 1/4 cup Lemon juice, 1/4 cup Sour cream
- Add in eggs one a time. Beat on high for 2 minutes. It will appear slightly separated, but this is normal.4 Large eggs
- Add in 1/3 of the dry ingredients and half of the buttermilk mix on low. Add in another 1/3 of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Mix until just combined.1 cup Buttermilk
- Pour the batter into the three cake pans. Bake for 18-22 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack. Cool completely.
Blackberry Jam
- In a medium saucepan over medium-high heat, add in blackberries, sugar, lemon juice, and salt. Stir until the berries and soften and the juice starts to release.3 cups Fresh or frozen blackberries, 3/4 cup White granulated sugar, 1 TBSP Lemon juice, 1/8 tsp Salt
- Reduce the heat to medium and lightly mash the berries. Cook until the jam thickens (about 5-8 minutes).
- Pour the jam into a glass measuring cup. Cool completely.
Lemon Cream Cheese Frosting
- Set the butter on the counter for 30 minutes. While you wait sift the powdered sugar in a large bowl. In a small bowl, zest the lemon.1 1/2 cups Unsalted butter, 7 cups Powdered sugar, Zest of 1 lemon
- Using a mixer, beat the butter and cream cheese on high for 2 minutes. Scrape the bowl and slowly add in the powdered sugar. It will be very thick.8 oz Cream cheese
- Add in lemon zest, lemon juice, and salt. Mix on low until combined. Switch to high speed and beat on high for 1-2 minutes until fluffy.1/4 cup Lemon juice, 1/2 tsp Salt
Cake Assembly
- Spread a small amount of frosting on top of the board you are decorating on. If there is any domes on the cake, then use a serrated knife to trim the cakes until even.
- Place the 1st layer of cake on the board. Spread 3/4 cup of frosting on the cake. Pipe a border of frosting on the edges of the cake. Spread 1/2 of the jam on the cake.
- Repeat with the second and third cake layer. Apply a light layer of frosting over the cake. Freeze for 15 minutes to lock the cake crumbs into the cake.
- Frost the rest of the cake. Top with lemons and blackberries.
Notes
High altitude baking – Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking to reach room temperature.