A Lemon Blackberry Cake is a bright and refreshing dessert that combines the tartness of lemon with the sweet, juicy flavor of blackberries. This cake is perfect for spring and summer, offering a burst of fresh flavors in every bite. Here’s a recipe to create this delightful cake.
Lemon Blackberry Cake Recipe
Ingredients:
For the Lemon Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (from 2-3 lemons)
- ⅓ cup (80ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk
- ¼ cup (60ml) sour cream or Greek yogurt
For the Blackberry Filling:
- 2 cups (300g) fresh or frozen blackberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Lemon Buttercream:
- 1 ½ cups (340g) unsalted butter, softened
- 4 ½ cups (540g) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1-2 tablespoons heavy cream or milk (as needed for consistency)
For Decoration:
- Fresh blackberries
- Lemon slices or zest (optional)
- Extra lemon buttercream for piping
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans.
2. Prepare the Lemon Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the milk and sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Blackberry Filling:
- In a medium saucepan, combine the blackberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens (about 7-10 minutes).
- Remove from heat and allow to cool completely before using.
4. Make the Lemon Buttercream:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
- Add the lemon juice and zest, then beat on medium-high speed until the buttercream is light and fluffy. If needed, add heavy cream or milk to achieve the desired consistency.
5. Assemble the Cake:
- Once the cakes have cooled, place one layer on your serving plate.
- Spread a layer of the lemon buttercream on top of the first layer.
- Spoon the blackberry filling over the buttercream, spreading it evenly but leaving a border around the edges to prevent it from spilling out.
- Place the second cake layer on top, pressing down gently.
6. Frost the Cake:
- Frost the top and sides of the cake with the remaining lemon buttercream, smoothing it out with a spatula.
- Decorate with fresh blackberries and lemon slices or zest as desired.
7. Serve:
- Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld.
- Slice and enjoy!
This Lemon Blackberry Cake is a perfect balance of sweet and tart, with layers of moist lemon cake, rich buttercream, and juicy blackberries. It’s a refreshing treat that will impress your guests and delight your taste buds!