This Lemon Blackberry Cake is a three layer moist lemon cake that is filled with a homemade blackberry jam and is covered with a lemon cream cheese frosting. It's a perfect cake to make for springtime!
This blackberry lemon cake uses fresh blackberries to make a simple and delicious jam that goes in between each layer of cake.
The cake itself is so moist and soft thanks to using both butter and vegetable oil!
Looking for more lemon desserts? Then check out these: lemon curd cookies, lemon blueberry bread, and lemon sheet cake.
Why You'll Love This Cake
- Both lemon juice and lemon zest are used in the cake batter.
- It has a blackberry filling.
- The lemon cream cheese frosting is sweet and tart.
- Fresh berries can be tasted with every bite.
- The lemon flavor really shines!
The lemon cake layers are so soft and tender! When paired with the fresh blackberry and cream cheese frosting, each bite is absolutely perfect!
Expert Baking Tips
- Cake Pans: This recipe calls for three 6-inch cake pans. Line each pan with parchment paper and non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Creaming Method: This cake uses both butter and oil. Cream together with the sugar until super light and fluffy.
- Blackberry Jam: Make sure this is at room temperature before assembling the cake. To speed up the process, place it in the freezer for 10 minutes.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Butter: Make sure to use unsalted butter.
- Lemons: You'll need about 4-5 lemons to make the entire cake.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream instead.
- Milk: Feel free to use the milk of your choice. I used 2%.
- Blackberries: I used fresh, but you could also use frozen blackberries.
- Cream Cheese: Always use the block-style cream cheese when baking.
Here are the step by step instructions on how to make this lemon layer cake.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
Step 2: Creamed butter. In the large bowl of a stand mixer using the paddle attachment, cream together the sugar, butter, and oil on medium-high speed until light and fluffy.
Step 3: Wet ingredients. Reduce to medium speed and mix in the lemon juice, lemon zest, yogurt, and vanilla extract.
Add the eggs, one at a time, beating well after each addition. And then for 1 minute.
Step 4: Combine the ingredients. Reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined.
Step 5: Bake the cake. Divide the batter amongst the three prepared cake pans and bake for 25-30 minutes.
Step 6: Blackberry jam. In a medium saucepan over medium heat, mix together the blackberries, sugar, and lemon juice. Stir occasionally until thickened and cool completely in the refrigerator.
Step 7: Make the frosting. Beat the butter and cream cheese on high speed until smooth in a large mixing bowl. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract and mix on low speed until combined.
Then beat on high for an additional 1-2 minutes until smooth and creamy.
Assembling The Cake
Make sure the cake layers and jam are completely cooled before assembling and decorating.
Place one cake layer on a cake stand or serving plate and pipe a border of frosting around the edge of the cake. Then spread 3-4 tablespoons of the blackberry jam in the center using an offset spatula.
Repeat with the second layer. Top the cake with the last layer and spread on about 1/4 cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat (I used my offset spatula and cake scraper).
Place the entire cake in the freezer for 10 minutes to chill. Then, finish frosting the sides of the cake and decorate the top.
I used the Wilton 6B to pipe a border and then added the remaining blackberries.
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You could also wrap the individual pieces of cake in plastic wrap before placing it into the refrigerator. This helps to keep a moist cake.
Frequently Asked Questions
You could also use two 8-inch or two 9-inch cake pans instead. Just note that the bake times may be different.
I made this cake using both lemon zest and juice, so it is bursting with lemon flavor. If you wanted a more tart lemon flavor, just add extra lemon zest.
It depends on the type of cake you're making. This recipe uses a combination of both. The oil adds extra moisture while the butter provides tenderness and flavor. It makes the cake so so good!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
More Cake Recipes
Lemon Blackberry Cake
- Three 6-Inch Cake Pans
- Electric Stand Mixer
- Mixing Bowls
- Cake Decorating Tools
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups sugar
- ½ cup unsalted butter, room temperature
- ¼ cup vegetable oil (or canola)
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons yogurt (plain or vanilla)
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup milk, room temperature
- 2 cups blackberries
- ½ cup sugar
- 1 tablespoon fresh lemon juice
Lemon Cream Cheese Frosting
- 12 tablespoons unsalted butter (1 ½ sticks), room temperature
- 8 ounces block-style cream cheese, room temperature
- 4 ½ cups powdered sugar
- 2 ½ tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the sugar, butter, and vegetable oil on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
- Reduce the speed to medium and mix in the lemon juice, lemon zest, yogurt, and vanilla extract just until combined. Add the eggs, one at a time, beating well after each addition. Then mix for 1 minute (the mixture will look like it has separated and that's okay!).
- Reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a silicone spatula.
- Divide the batter amongst the three prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.
- In a medium-sized saucepan over medium heat, mix together the blackberries, sugar, and lemon juice. Occasionally stir until the berries have broken down and the jam has thickened (about 15-20 minutes). You can squish the berries as they cook to quicken up the process.
- Once thickened, transfer the blackberry jam to a heat-safe bowl and place it into the refrigerator to completely cool.
Lemon Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachent, beat the butter and cream cheese on high speed until light and creamy (1-2 minutes). Add the powdered sugar, lemon zest, lemon juice, and vanilla extract and mix on low speed until combined.
- Increase the speed to high and beat the frosting until smooth and creamy (1-2 minutes).
- Place one cake layer on a cake stand or plate and pipe a border of frosting around the edge of the cake. Then spread 3-4 tablespoons of the blackberry jam in the center of the cake using an offset spatula.
- Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
- I decorated the top by using the Wilton 6B to pipe a border and then added sliced lemons and fresh blackberries.
- Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
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