Simple, fresh, and bursting with citrusy goodness, this Lemon Blackberry Cake is the perfect way to celebrate blackberry season. Moist lemon cake studded with juicy blackberries and topped with a simple powdered sugar glaze.
We’ve been picking gallons of blackberries the last few weeks, and with that comes all the yummy treats. Of course, we’ve been enjoying them fresh, but there are only so many we can eat fresh. After making jam, my next favorite way to use them is in this simple from-scratch cake.
Table of contents
I kept it easy with one layer of lemon cake, folded in the fresh blackberries, and finished it with a lemon glaze. It’s not too sweet, and the lemon flavor is just right. The simple glaze is just what this cake needs.
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If you love this Blackberry Lemon Cake, you might also enjoy my Strawberry Lemon Cookies or this and easy Key Lime Pie, two more summer dessert favorites!
Key Ingredients & Substitutions
- Fresh Blackberries: The best choice for juicy bursts of flavor. You can substitute with frozen berries if needed.
- Fresh Lemons: For both the zest and lemon juice. I do not recommend using bottled lemon juice, it won't be the same.
- Sour Cream: Helps create that perfect soft texture and adds flavor. Greek yogurt makes a great substitute.
💭Quick Tips
- Use room temperature butter, eggs, sour cream, and milk so everything mixes smoothly.
- Add the lemon zest to the sugar while creaming, it helps bring out the lemon flavor.
- If using frozen blackberries, the bake time may take longer because of the excess moisture.
- Raspberries, blueberries and strawberries are great substitutes for the blackberries!
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📖 Recipe
Lemon Blackberry Cake
Ingredients
Cake
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 lemon zested
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup milk room temperature
- 2 tablespoons lemon juice
- 2 tablespoons sour cream room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh blackberries
Icing
- ¾ cup powdered sugar
- 1 tablespoon lemon juice up to 1 ½ tablespoons
Instructions
- Preheat an oven to 350° F and line one 8" round cake pan with parchment paper.
- In the bowl of a mixer fitted with a paddle combine the softened butter, sugar and lemon zest. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
- In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside. Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
- Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract then the lemon juice.
- Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined. Pour in ⅓ of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
- Fold in the blackberries.
- Pour into prepared pan. Bake for 40-50 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before icing.
- Once the cake has completely cooled, whisk together the powdered sugar and lemon juice. Starting with 1 tablespoon of the lemon juice, add up to ½ tablespoon more if needed to thin the icing out.
- Spread evenly over cake. Enjoy!
Notes
- Use room temperature butter, eggs, sour cream, and milk so everything mixes smoothly.
- Add the lemon zest to the sugar while creaming, it helps bring out the lemon flavor.
- If using frozen blackberries, the bake time may take longer because of the excess moisture.
- Raspberries, blueberries and strawberries are great substitutes for the blackberries!
Storage Tip
Because of the fresh fruit, this cake should be stored in an airtight container in the refrigerator. It will keep well for up to 5 days.
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