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Easy Lemon Blackberry Cake Recipe

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4.1 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings

Description

This Easy Lemon Blackberry Cake recipe combines a light and fluffy lemon-flavored cake with fresh blackberries folded into the batter, topped with a luscious blackberry buttercream and a tangy homemade lemon curd. Perfect for spring or summer celebrations, this cake offers the perfect balance of tart citrus and sweet berry flavors in every bite.

Ingredients

Cake

  • 3 sticks (339 grams) unsalted butter, room temperature
  • 2 cups (400 grams) granulated sugar
  • 4 large (120 grams) egg whites, room temperature
  • 2 teaspoons vanilla extract
  • Juice of 2 medium lemons
  • Zest of 2 medium lemons
  • 2 3/4 cups (328 grams) cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup (113 grams) buttermilk
  • 1/2 cup (113 grams) sour cream
  • 1 cup blackberries, roughly mashed

Lemon Curd

  • 1/3 cup plus 1 tablespoon (75 grams) granulated sugar
  • 1/4 cup (48 grams) fresh squeezed lemon juice
  • 1 large (50 grams) egg
  • 1 large (15 grams) egg yolk
  • 6 tablespoons (90 grams) unsalted butter, cubed and softened

Blackberry Buttercream

  • 2 sticks (226 grams) unsalted butter, room temperature
  • Pinch of salt
  • 3 3/4 cups (423 grams) powdered sugar
  • 1 cup blackberries

Instructions

  1. Make the Cake Batter: In a medium bowl using a hand mixer or stand mixer, beat the softened butter and granulated sugar until light and airy, about 3-5 minutes. Then add the egg whites, vanilla extract, lemon juice, and lemon zest, mixing until fully incorporated.
  2. Combine Dry Ingredients: In a separate medium bowl, sift together the cake flour, salt, baking powder, and baking soda to ensure even distribution and a light texture.
  3. Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which helps keep the cake tender.
  4. Add Buttermilk and Sour Cream: In a small bowl, combine the buttermilk and sour cream, then gently fold this mixture into the batter until just mixed to maintain the light texture.
  5. Fold in Blackberries: Carefully fold in the roughly mashed blackberries to incorporate their fresh flavor without breaking the batter.
  6. Prepare for Baking: Spray two 9-inch cake pans with non-stick spray. Evenly divide the batter between the pans and let them sit for 10 minutes before baking to settle.
  7. Bake the Cakes: Preheat the oven to 350°F (177°C). Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Cool the Cakes: Remove from the oven and allow the cakes to cool completely in the pans before removing and icing.
  9. Prepare Lemon Curd: In a medium heat-proof bowl, whisk together the granulated sugar, lemon juice, egg, and egg yolk. Place the bowl over a small saucepan of simmering water, add the cubed butter, and cook over low heat, whisking occasionally for about 15 minutes until thickened and the thermometer reads 180°F (82°C) or the curd resembles mayonnaise in consistency.
  10. Chill Lemon Curd: Remove the lemon curd from heat, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until ready to use.
  11. Make Blackberry Buttercream: In a large bowl with a mixer, beat the softened butter until very soft and creamy. Add a pinch of salt and half of the powdered sugar, beating until combined. Add the remaining powdered sugar and the blackberries, then beat for 5-6 minutes until smooth and fluffy.
  12. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of blackberry buttercream evenly to the edges. Spoon half of the chilled lemon curd in the center without spreading it to the edges to create a lemony pocket.
  13. Layer and Frost: Place the second cake layer on top. Use the remaining buttercream to frost the top and sides evenly, if desired.
  14. Decorate: Finish by dolloping or drizzling the remaining lemon curd on top of the cake for an extra burst of citrus flavor and beautiful presentation.

Notes

  • Allow the cake layers to cool completely before assembling to prevent the buttercream from melting.
  • Use fresh lemons for the best citrus flavor in both cake and lemon curd.
  • For less tartness, reduce lemon juice slightly in the curd but maintain balance for flavor.
  • Ensure butter and eggs are at room temperature for smoother batter and better rise.
  • Blackberries can be lightly mashed to release juices but avoid over-mixing to prevent batter discoloration.
  • If blackberries are out of season, frozen berries can be used but do not thaw before folding into the batter to avoid excess moisture.
  • Store the cake refrigerated due to the lemon curd and cream components; bring to room temperature before serving.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/easy-lemon-blackberry-cake-recipe/