Lemon and Blackberry Cake

This gorgeous Lemon and Blackberry Cake is 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. This easy lemon and blackberry cake is served with a dusting of icing sugar, if desired.

Course Dessert

Keyword blackberry, cake, lemon

Prep Time 20

Cook Time 50

Servings slices

Calories 367kcal

Author Samantha Pickthall

Ingredients

1 1/2 cups plain all-purpose flour scooped & leveled
2 tsp baking powder
1/4 tsp fine salt
125 g unsalted butter, softened to room temperature
3/4 cup golden or white caster sugar
2 tbsp lemon zest
2 large eggs, approx. 55g-60g in shell, 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 5ml vanilla extract
1 cup frozen or fresh blackberries, plus a small handful of extra fresh or frozen blackberries for topping
1-2 tbsp Icing sugar, to serve if desired

US Customary - Metric

Instructions

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.
In a medium size mixing bowl, add flour, baking powder, and salt. Whisk until well combined. Set aside.
In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
Add sugar and lemon zest. Beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
Add eggs one at a time, beating for 10 seconds after each addition. Scrape down the sides as needed.
Pour in milk, oil, lemon juice, and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cake can turn tough and dense after baking.
Add blackberries and gently fold through until combined, ensuring not to over-mix.
Pour into the lined pan and smooth out the top with a spatula.
Press a few extra blackberries on top of the cake batter.
Bake for 45-50 minutes, or until a skewer inserted into the middle comes out clean and it’s lightly golden all over.
Remove from oven and allow to cool in pan for 15 minutes.
Carefully remove from pan and transfer to a wire rack to cool completely.
To serve, dust a light layer of icing sugar if desired.
Serve and enjoy!

Notes

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.

Store cake in an airtight container, in a dry dark pantry for 2-3 days. If it’s humid, store it in the refrigerator to help it stay fresh.

Nutrition