Lemon and Blackberry Cake
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If you love blackberry cake recipes, you’ll enjoy this gorgeous Lemon and Blackberry Cake Recipe! It’s moist, fruity, and created in one bowl. Filled with vibrant blackberries which can be fresh or frozen, they add a burst of sweetness and tang along with the freshly squeezed lemon juice and zest!
Blackberry Cake Recipe
This simple blackberry cake recipe creates a delightful single-layer 8-inch round cake, ideal for smaller gatherings or when you don’t need a large, multi-layer cake.
Enjoy this cake during the summer with fresh blackberries or use frozen berries in cooler months for a tasty treat year-round.
Incorporating berries into your baking introduces fresh flavors that are perfect for desserts served at morning or afternoon tea!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this blackberry cake recipe!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
How to make blackberry cake
Can I use frozen blackberries instead of fresh?
Yes, you can use frozen blackberries in this cake. There’s no need to thaw them before adding to the batter.
What frosting pairs well with this cake besides dusting it with icing sugar?
For a richer finish, try a cream cheese frosting which complement the flavors of the cake beautifully!
How can I prevent the blackberries from sinking to the bottom of the cake?
In this blackberry cake recipe, there’s no need to coat the blackberries in flour before adding them to the batter. The batter is specifically designed to be thick enough to support the blackberries, preventing them from sinking during baking. Just fold them in gently, and they will distribute evenly throughout the cake.
Expert tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Ensure your cold ingredients come to room temperature before making your cake. The butter, eggs, and milk.
- Do not over-mix this cake batter as it will result in a tough texture after baking.
- You can use either frozen or fresh blackberries. If using frozen, do not thaw them before adding them to your batter.
How to store blackberry cake
Store: Keep the cake in an airtight container at room temperature where it will stay fresh for up to 3-4 days.
Freeze: Wrap the cake tightly in plastic wrap, then again in aluminum foil, or in freezer-safe bags, and freeze it. The cake will keep well for up to 2 months.
Thaw: When ready to enjoy, thaw the frozen cake overnight in the refrigerator or for several hours at room temperature before serving.
Best Berry Cake Recipes
Lemon and Blackberry Cake
Ingredients
- 1 1/2 cups all-purpose flour scooped & leveled
- 2 tsp baking powder
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup superfine sugar / caster sugar
- 2 tbsp lemon zest
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/4 cup extra virgin olive oil
- 3 Tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup frozen or fresh blackberries, plus extra for topping, do not thaw if frozen
- 1-2 tbsp powdered sugar, to serve
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 180ºC (356ºF). Line a round 8-inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine flour, baking powder, and salt. Whisk until well combined and set aside.
- Cream Butter and Sugar: In a large mixing bowl, using electric hand beaters or a stand mixer with the paddle attachment, beat the softened butter, sugar and lemon zest together for 2 minutes on medium-high speed. Scraping down the sides as needed.
- Add Eggs: Add one egg at a time, beating for 10 seconds after each addition. Be sure to scrape down the sides of the bowl as needed.
- Combine Wet Ingredients: Pour in the milk, oil, lemon juice, and vanilla. Beat for 15 seconds until well combined, making sure to scrape down the sides of the bowl again.
- Combine with Dry Ingredients: Add half of the dry flour mixture and mix until just combined. Scrape down the sides of the bowl, then add the remaining flour. Beat until incorporated, taking care not to over-mix. If there is any excess flour visible, gently fold it in with a spatula.
- Fold in Blackberries: Gently fold the blackberries through the batter just until distributed. Be careful not to over-mix to avoid breaking the berries and causing the batter to become discolored.
- Pour and Smooth Batter: Pour the batter into the prepared pan and smooth out the top with a spatula. Press a few extra blackberries into the top of the batter.
- Bake: Bake for 45-50 minutes, or until a skewer inserted into the middle comes out clean and the cake is lightly golden all over and it springs back when lightly pressed.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then carefully remove from the pan and transfer to a wire rack to cool completely.
- Serve: To serve, dust with powdered sugar. Slice and enjoy!
Notes
Nutrition
Absolutely loved making this cake. Recipe clear and easy to follow. So light and tasty. Great for using the abundance of blackberries this year. I think it would be lovely warm with custard or ice-cream too.
thank you for recipe
Sarahx
Hi Sarah! I’m so happy to hear that you loved making this cake and found the recipe both clear and easy to follow. 🙂 It’s always a joy to make the most of seasonal blackberries, isn’t it? Your suggestion to pair the cake with warm custard or ice cream sounds absolutely delightful; I’ll have to try that myself! Thank you for taking a moment to share your experience with this recipe, Sarah. Kindest, Sam x
Absolutely delicious, moist cake using the (free) blackberries I picked whilst out walking.
I have another one in the oven as I write!
Hi Shelly! I’m thrilled to hear the cake turned out moist and delicious for you! Love that you even picked your own blackberries, mother nature’s freebies 🙂 Fantastic you have another one in the oven. Thanks for taking the time to share your experience Shelly. Happy baking! Kindest, Sam
This was delicious, thank you!
Hi Tracy, so happy to hear you enjoyed this blackberry cake! It’s a wonderful change from a regular vanilla/lemon cake. Thanks for sharing, Sam x