Indulge in the delightful combination of tangy lemon and sweet blackberries with this Lemon Blackberry Cake recipe. This dessert is perfect for those who love a burst of citrus flavor paired with juicy berries in a tender, moist cake.

Why Make This Recipe

This Lemon Blackberry Cake is a perfect balance of flavors, making it a refreshing and delicious treat for any occasion. The zesty lemon, sweet blackberries, and creamy white chocolate frosting create a heavenly combination that is sure to impress your family and friends.

How to Make Lemon Blackberry Cake

Ingredients:

315 grams (2 and 1/4 cups) plain flour
250 grams (1 and 1/4 cups) caster sugar
2 teaspoons baking powder
1/4 teaspoon salt
230 grams (1 cup / 2 sticks) unsalted butter
Zest of two lemons
3 large eggs
240 ml (1 cup) full-fat milk
1 teaspoon vanilla extract
60 ml (1/4 cup) lemon juice
90 grams (3/4 cup) fresh blackberries
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Directions:

Preheat the oven and prepare the sheet pan.
Mix the dry ingredients, then add the wet ingredients and blackberries.
Bake the cake until done and let it cool.
Prepare the lemon cookie crumbs.
Make the white chocolate buttercream frosting.
Assemble the cake with layers of cake, buttercream, jam, and cookie crumbs.
Chill the cake before serving.

How to Serve Lemon Blackberry Cake

Serve slices of this cake with a dollop of extra blackberry jam or a scoop of vanilla ice cream for a delightful dessert experience. The fresh blackberries on top add a burst of color and freshness to each slice.

How to Store Lemon Blackberry Cake

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake can also be frozen (without the fresh blackberries on top) for up to 2 months. Thaw in the refrigerator before serving.

Tips to Make Lemon Blackberry Cake

Use fresh, ripe blackberries for the best flavor in the cake.
Ensure all ingredients are at room temperature for a smooth batter.
Don't overmix the batter to keep the cake light and fluffy.
Let the cake cool completely before assembling to prevent the frosting from melting.

Variation

For a different twist, you can substitute raspberries for blackberries or add a layer of lemon curd between the cake layers for an extra burst of citrus flavor.

Lemon Blackberry Cake

Indulge in the delightful combination of tangy lemon and sweet blackberries with this moist and flavorful cake. The zesty lemon and juicy blackberries create a perfect balance of flavors that will impress your taste buds.

Prep Time 20

Cook Time 30

Rest Time 30

Total Time 1 20

Serving Size 12

Ingredients

Cake Batter

315 grams plain flour
250 grams caster sugar
2 teaspoons baking powder
1/4 teaspoon salt
230 grams unsalted butter
3 large eggs
240 ml full-fat milk
1 teaspoon vanilla extract
60 ml lemon juice
90 grams fresh blackberries

Instructions

How to Make Lemon Blackberry Cake

Preheat the oven to 350°F and prepare a sheet pan.
Mix the dry ingredients in a bowl, then add the wet ingredients and fresh blackberries.
Bake the cake until done and let it cool.
Prepare the lemon cookie crumbs for assembling.
Make the white chocolate buttercream frosting.
Assemble the cake with layers of cake, buttercream, jam, and cookie crumbs.
Chill the cake before serving for optimal taste.