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Taking a fork out of the lemon blackberry cake.

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.
5 from 30 votes
Prep Time 1 hr
Cook Time 18 mins
Decorating Time 1 hr
Total Time 2 hrs 18 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 548 kcal


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


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.


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.


Calories: 548kcalCarbohydrates: 106gProtein: 5gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 93mgSodium: 386mgPotassium: 94mgFiber: 1gSugar: 30gVitamin A: 1090IUVitamin C: 3mgCalcium: 94mgIron: 1mg
Keyword blackberry jam, layered cake, lemon cake, lemon cream cheese frosting
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