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Taking a fork out of the lemon blackberry cake.
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5 from 54 votes

Lemon Blackberry Cake

This blackberry lemon cake is a layered fluffy lemon cake filled with blackberry jam. It is topped with lemon cream cheese frosting and topped with fresh lemon and blackberries.
Prep Time1 hour
Cook Time18 minutes
Decorating Time1 hour
Total Time2 hours 18 minutes
Servings: 16 slices
Calories: 548kcal

Ingredients

Lemon Cake

  • 3 ½ cups All-purpose flour
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • ¾ cup Unsalted butter room temperature
  • ¼ cup Oil canola or vegetable oil
  • 1 ½ cups White granulated sugar
  • 3 Large lemons zested
  • ¼ cup Lemon juice freshly squeezed
  • ¼ cup Sour cream room temperature
  • 4 Large eggs room temperature
  • 1 cup Buttermilk room temperature

Blackberry Jam

  • 3 cups Fresh or frozen blackberries
  • ¾ cup White granulated sugar
  • 1 tablespoon Lemon juice
  • teaspoon Salt

Lemon Cream Cheese Frosting

  • 1 ½ cups Unsalted butter slightly cold
  • 8 oz Cream cheese room temperature
  • 7 cups Powdered sugar sifted
  • Zest of 1 lemon
  • ¼ cup Lemon juice freshly squeezed
  • ½ teaspoon Salt

Instructions

Lemon Cake

  • Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottom of the cake pans with 8-inch parchment paper circles and spray again.
  • In a mixing bowl, sift the flour. Add in the baking powder, baking soda and salt. Set aside.
    3 ½ cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Salt, 1 teaspoon Baking soda
  • Using a mixer, beat the butter, oil, and sugar on high for 3 minutes. It will be almost white in color and creamy. Add in lemon zest, lemon juice, and sour cream. Beat on medium until combined. Scrape the bowl.
    ¾ cup Unsalted butter, ¼ cup Oil, 1 ½ cups White granulated sugar, 3 Large lemons zested, ¼ cup Lemon juice, ¼ cup Sour cream
  • Add in eggs one a time. Beat on high for 2 minutes. It will appear slightly separated, but this is normal.
    4 Large eggs
  • Add in ⅓ of the dry ingredients and half of the buttermilk mix on low. Add in another ⅓ of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Mix until just combined.
    1 cup Buttermilk
  • Pour the batter into the three cake pans. Bake for 18-22 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack. Cool completely.

Blackberry Jam

  • In a medium saucepan over medium-high heat, add in blackberries, sugar, lemon juice, and salt. Stir until the berries and soften and the juice starts to release.
    3 cups Fresh or frozen blackberries, ¾ cup White granulated sugar, 1 tablespoon Lemon juice, ⅛ teaspoon Salt
  • Reduce the heat to medium and lightly mash the berries. Cook until the jam thickens (about 5-8 minutes).
  • Pour the jam into a glass measuring cup. Cool completely.

Lemon Cream Cheese Frosting

  • Set the butter on the counter for 30 minutes. While you wait sift the powdered sugar in a large bowl. In a small bowl, zest the lemon.
    1 ½ cups Unsalted butter, 7 cups Powdered sugar, Zest of 1 lemon
  • Using a mixer, beat the butter and cream cheese on high for 2 minutes. Scrape the bowl and slowly add in the powdered sugar. It will be very thick.
    8 oz Cream cheese
  • Add in lemon zest, lemon juice, and salt. Mix on low until combined. Switch to high speed and beat on high for 1-2 minutes until fluffy.
    ¼ cup Lemon juice, ½ teaspoon Salt

Cake Assembly

  • Spread a small amount of frosting on top of the board you are decorating on. If there is any domes on the cake, then use a serrated knife to trim the cakes until even.
  • Place the 1st layer of cake on the board. Spread ¾ cup of frosting on the cake. Pipe a border of frosting on the edges of the cake. Spread ½ of the jam on the cake.
  • Repeat with the second and third cake layer. Apply a light layer of frosting over the cake. Freeze for 15 minutes to lock the cake crumbs into the cake.
  • Frost the rest of the cake. Top with lemons and blackberries.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 548kcal | Carbohydrates: 106g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 386mg | Potassium: 94mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1090IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 1mg