Lemon blackberry cake is a delicious summer dessert featuring fresh fruit and lemon sponge topped with an amazing lemon frosting. This moist cake is perfect for summer, or you can use frozen berries to transform it into a beautiful layer cake for your Christmas table.
I love blackberries, so every year, I am super happy when my blackberry bush is full of flowers again. Blackberries from my own garden are much tastier than those from the supermarket! That is why, for me, having a great recipe for lemon blackberry cake is an absolute must!
Why I know you will love this lemon blackberry cake recipe
- It has yogurt. Greek yogurt adds moisture to the cake. This gives you a lovely light and airy cake with a perfect crumb. The acid in the yogurt also reacts with the baking powder, which helps it rise.
- The cake is topped with a fresh, lemony frosting.
- Lemon blackberry cake is easy to make, and no special ingredients are needed.
Ingredient notes
Greek yogurt - Greek yogurt provides a fresh and soft texture. You can also use plain yogurt or sour cream as alternatives.
Eggs - One cannot bake this lemon blackberry cake without eggs. They provide a beautiful yellow color and make the cake nice and fluffy; for best results, it is ideal to use fresh eggs.
Blackberries - While frozen blackberries can be used, fresh berries will yield the best results due to their sweeter taste and have a more intense blackberry flavor.
Lemon - Lemon adds a fresh summer flavor to the cake. I recommend using fresh lemon juice, which gives better results than lemon juice from a bottle. For an extra intense lemon flavor, add a teaspoon of lemon extract to the batter.
My tips and variations for the best lemon blackberry cake
Always use fresh ingredients. The fresher your ingredients are, the better the results! This is especially true of eggs, baking powder, and blackberries.
Make sure your ingredients are at room temperature before you begin. This will give you a lighter and fluffier cake.
Add a little flour to the blackberries. Make sure all the blackberries have a layer of flour before you stir them into the batter, you prevent them from sinking to the bottom!
Place a piece of parchment paper on the bottom of your pan. Place a sheet of baking paper on the bottom of your baking pan. Another way to prevent the bottom from sticking is to put a piece of baking paper on the bottom. You can also make it longer and let it come up along the sides.
Grease your baking pan. Greasing your cake tin well and then sprinkling a thin layer of flour or granulated sugar in it will help your blackberry cake release more easily! Be sure to shake out any excess flour.
Take your time. Don't bake the cake at too high a temperature to cook it faster. If you do, it will cook too fast, resulting in a crack on the top and a dry, dense cake.
Variations
- If you love this recipe but don't have blackberries, you can use any type of summer berry you like! This recipe will also work with a mixture of summer berries, red currants, or you can use (frozen) blueberries instead.
- Chocolate and blackberries are a classic combination. If you're like me and you love this flavor combination, add two tablespoons of cocoa powder or 100 grams of chopped chocolate to the batter for a delicious chocolate blackberry cake.
- Instead of the Greek yogurt topping, you can use buttercream, mascarpone, or lemon frosting, or omit it altogether and dust the cake with powdered sugar.
Frequently asked questions
Of course. Just keep in mind that cupcakes cook faster, so check after 10 minutes to see if they are done or need a little longer in the oven.
Yes!!! Blackberries are only available in late summer, and this recipe is too delicious to be made only in summer. So feel free to replace the fresh blackberries with the same amount of frozen blackberries.
If you want an even stronger lemon flavor, you can drizzle the cake with some lemon syrup or add extra lemon zest and juice to the batter. You can also add some extra lemon zest to the frosting.
Certainly! To make a layered cake using this recipe, I recommend using a 7 or 8-inch baking pan. For even baking and consistent thickness, it's best to divide the batter into 2 or 3 different pans. For the filling, I love using a mascarpone frosting with fresh blackberries or lemon curd which pairs perfectly with the flavors of the lemon blackberry cake. Mascarpone frosting is also suitable for coating the cake.
Storage
Freshly baked lemon blackberry cake without the frosting will stay fresh for about five days when stored at room temperature in an airtight container or wrapped in plastic. I don't recommend storing it in the fridge, as this will cause it to dry out more quickly.
You can also freeze the cake. Let it cool completely and wrap it in cling film. This way, you can store the cake for about six months. You can slice the cake before freezing and pack it separately. That way, you can easily take one or more portions out of the freezer. It does take a while for it to thaw again. So, take the lemon blackberry cake out of the freezer at least an hour before serving.
More easy cake recipes
Lemon blackberry cake
Ingredients
For the lemon blackberry cake
- 2 sticks butter
- 1 cup granulated sugar
- 4 eggs
- 3 tablespoons lemon juice
- ¼ cups Greek yogurt
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup blackberries
For the lemon frostng
- 1 cup Greek yogurt
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Equipment
- 1 loaf tin https://amzn.to/3T4dRH9
Instructions
- Pre-heat your oven to 175 degrees and grease your loaf tin. I reccomend lining your tin with parchement paper.
- Beat the butter with the sugar until creamy and light in color. This is easiest if you take the butter out of the fridge well in advance and let it come to temperature.
- Add the eggs one at a time. It is important that you do not add the next egg until the previous egg is completely incorporated.
- Stir in the lemon juice, Greek yogurt and milk into the mixture until you have a smooth batter.
- add the flour, baking powder and salt and mix until you have a smooth batter. Be careful not to overmix!
- Spoon the blackberries into the batter and pour the mixture into your cake tin.
- Place the cake in the center of the oven and bake for 50-60 minutes.
- Remove the cake from the oven and let it cool completely before decorating it with the frosting and fresh blackberries.
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