This cake is the result of plenty of testing and little tweaks! When you are making a lemon and blackberry cake, the balance has to be just right. I wanted a cake that stayed incredibly soft with juicy berries in every bite.
After trying different versions, I finally landed on this one layer cake. A tender crumb, bright lemon flavor, bursts of blackberry, and the simplest lemon icing on top that makes the whole thing taste so fresh. Check out my almond raspberry cake and coconut cake too!
Why You'll Love This Lemon Blackberry Cake Recipe
- Really easy one layer cake: This is the kind of cake that looks beautiful and impressive, but it is actually very simple to make.
- Bright lemon flavor: The fresh lemon zest and lemon icing gives this cake such a fresh, vibrant flavor that makes every bite taste light and sunny.
- Super soft texture: Thanks to the buttermilk and butter, the crumb is incredibly tender and moist.
- Perfect for any occasion: It feels special enough for guests, but easy enough to bake just because you are craving something homemade.
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Lemon and Blackberry Cake Ingredients
- Lemons: We are using a tablespoon of lemon zest here, and it makes a huge difference in the flavor. The zest is where all that bold lemon flavor comes from. To zest a lemon, use a microplane or zester and gently rub the outside of the lemon against it. Only zest the yellow part, not the white layer underneath, because the white part can taste bitter.
- All purpose flour: If not weighing the flour,
start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. - Buttermilk: Buttermilk is a must in this cake. It helps create such a soft, moist crumb and gives the cake a really lovely texture. If you do not have buttermilk, you can make your own by adding 1 ½ teaspoons of lemon juice or white vinegar to a measuring cup, then filling it with milk until it reaches the ½ cup mark. Let it sit for about 5 to 10 minutes before using.
- Butter: I use unsalted butter in this recipe so I can control the salt level more precisely. You can also use salted butter, just reduce the added salt a little.
- Eggs: Your eggs should be at room temperature so they mix into the batter smoothly. If they are cold, place them in a bowl of warm water for a few minutes before using.
- Blackberries: You can use fresh or frozen blackberries. If you are using frozen, do not thaw them first or they will become too wet and can affect the texture of the batter. The baking time will also be longer, I suggest using fresh for the best results. Check out my banana blackberry muffins too!
- Baking powder: This is what gives the cake its lift. Make sure you are using baking powder, not baking soda, and always check that it is still fresh before baking.
- Powdered Sugar: Powdered sugar is the base of the icing, and honestly, mixing fresh lemon juice into powdered sugar is one of life’s simplest little baking joys.
See recipe card below for quantities.
How to Make Lemon Blackberry Cake
- In a large bowl mix or rub together the lemon zest and granulated sugar until combined and fragrant.
- Using a handheld or stand mixer on medium speed, beat the butter and lemon sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating after each until smooth. Add the vanilla extract and lemon juice, beat until combined. Make sure to scrape down the bowl as needed, get the bottom really well. Gradually add the dry ingredients to the butter mixture in two batches, alternating with the buttermilk until combined, do not over mix.
- Fold in the blackberries until evenly distributed. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
Hint: When the cake is finished baking, run a knife around the edges, place a plate on top, and carefully flip the cake out so the bottom becomes the top.
Blackberry Cake Recipe Pro Tips
- Use an 8 inch round metal cake pan: I do not recommend using an 8 inch square pan for this recipe. It is too large, and the cake will bake up thinner than intended. An 8-inch round pan gives the cake the perfect height and texture.
- Prep the pan well: Line the bottom of the cake pan with a round piece of parchment paper, then grease or spray the pan well so the cake releases easily.
- Rub the lemon zest into the sugar first: This is one of my favorite little baking tricks. Rubbing the zest into the sugar helps release all of the natural oils and makes the lemon flavor even stronger.
- Cream the butter and sugar really well: Mix them together for about 2 to 3 minutes until light and fluffy. This helps give the cake a softer texture.
- Blend the eggs in well: Make sure the eggs are fully mixed into the butter and sugar mixture. Under mixing at this stage can affect the final texture.
- Do not over mix the batter: Once the dry ingredients go in, mix just until everything is combined. Over mixing can lead to a dense cake.
- Cut large blackberries in half: If your blackberries are especially large, cutting them in half helps them distribute more evenly throughout the batter.
Blackberry Lemon Cake Variations
- Make it a layer cake: You can easily turn this into a layer cake for something a little more special, decorate it with some gorgeous flowers!
- Top it with cream cheese frosting: Cream cheese frosting pairs so well with the lemon and blackberry flavors.
- Try mascarpone whipped cream: A mascarpone frosting would be so creamy and delicious on this cake. Blackberry buttercream would also be amazing!!
- Use sour cream frosting: This is another really lovely option if you want something tangy and smooth.
- Add different berries: Raspberries, blueberries, strawberries would all be amazing, just don't add more than 1 cup total.
- Add lemon curd: Lemon curd would be an amazing cake filling, I would add it on top of buttercream or frosting or with blackberry jam.
How to Store Blackberry and Lemon Cake
Room temperature: Store the cake covered at room temperature for up to 2 to 3 days.
Do not refrigerate: I do not recommend storing this cake in the refrigerator because it can dry out the texture.
Freezer: You can freeze the cake for up to 2 months. Wrap it tightly and store it in an airtight container for best results.
FAQs About Blackberry Cake Recipe
Can I use frozen blackberries instead of fresh?
You can use fresh or frozen blackberries. If you are using frozen, do not thaw them first or they will become too wet and can affect the texture of the batter. The baking time will also be longer, I suggest using fresh for the best results.
Can this cake be made in a loaf pan like a pound cake or made in a bundt pan?
I’ve only tested this recipe in an 8-inch round cake pan, so that is what I recommend for the best results. There is not enough batter for a Bundt pan, and I haven’t tested it in a loaf pan, so I can’t guarantee how the texture or bake time would turn out.
Can I make this cake ahead of time?
Yes, you can freeze this cake. For the best texture and appearance, I recommend freezing it without the icing, then adding the icing after the cake has fully thawed and before serving.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Easy Lemon Blackberry Cake Recipe
This easy one layer Blackberry Lemon Cake is super moist lemon cake packed with fresh blackberries and topped with fresh lemon icing.
Equipment
- 8 inch cake pan metal is best
- Parchment Paper
- Handheld or stand mixer
Ingredients
Lemon Cake with Blackberries
- 1 tablespoon lemon zest, packed I used 2 very large lemons
- ¾ cup (150 grams) granulated sugar
- 8 tablespoons (113 grams) unsalted butter room temperature, soft to touch
- 2 large eggs room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk room temperature
- 1 and ¼ cups (156 grams) all purpose flour if not weighing use the fluff and spoon method (see notes)
- 1 and ¼ teaspoons baking powder
- ½ teaspoon fine kosher salt
- 1 heaping cup (170 grams) fresh blackberries cut in half if large
Lemon Frosting
- 1 cup plus 2 tablespoons (130 grams) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
For The Cake
- Preheat the oven to 350°F.
- Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release.
- In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.
- In a large bowl mix or rub together the lemon zest and granulated sugar until combined and fragrant.
- Using a handheld or stand mixer on medium speed, beat the butter and lemon sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth.
- Add the vanilla extract and lemon juice, beat until combined. Make sure to scrape down the bowl as needed, get the bottom really well.
- In 2 batches, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix. Fold in the blackberries until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
- When the cake is finished baking, let it cool in the pan for about 5 minutes. Then run a knife around the edges, place a plate on top, and carefully flip the cake out so the bottom becomes the top. This gives you a nice flat surface for the icing, and if any of the blackberries sank a bit while baking, they will end up on top.
Lemon Icing
- Whisk together the powdered sugar and lemon juice until smooth, it should be on the thicker side. Top the cooled down cake with the icing evenly.
Notes
*If not weighing the flour, start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
*You can use fresh or frozen blackberries. If you are using frozen, do not thaw them first or they will become too wet and can affect the texture of the batter. The baking time will also be longer (I would add 6-8 minutes) , I suggest using fresh for the best results.
*To zest a lemon, use a microplane or zester and gently rub the outside of the lemon against it. Only zest the yellow part, not the white layer underneath, because the white part can taste bitter.
*Your eggs should be at room temperature so they mix into the batter smoothly. If they are cold, place them in a bowl of warm water for a few minutes before using.
How to store:
Room temperature: Store the cake covered at room temperature for up to 2 to 3 days.
Do not refrigerate: I do not recommend storing this cake in the refrigerator because it can dry out the texture.
Freezer: You can freeze the cake for up to 2 months. Wrap it tightly and store it in an airtight container for best results.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.
Kelly says
Loved the lemon flavor and texture!! Such an easy recipe too!!
Patricia says
This looks superb. Can it be made GF? I’d like to make it for a coeliac friend
Amanda says
Thank you!! I've never tested this with gluten free flour but if you've baked with gluten free flour you know and trust it should be okay, just make sure its 1:1 ratio, I know people like Bob's Red Mill!