This easy lemon blackberry layer cake is bursting with fresh blackberries and a sweet lemon flavor. Topped with a homemade lemon cream cheese frosting, this light and citrusy cake is perfect for spring and summer!
Lemon blackberry layer cake is the epitome of what springs feels like. Fresh, light, and bursting with brightness. This cake is an easy layer cake to make, the main suggestion I would have for you is to use cake flour. It really helps to keep the crumb of this cake tender and bouncy.
For more lemon recipes, try my lemon texas sheet cake, lemon sugar cookie bars or blueberry lemon coffee cake.
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Why You Will Love This Cake
- BURSTING WITH FLAVOR: Using both lemon juice and zest helps to create a stronger lemon flavor, and then the blackberries add another pop also.
- TENDER & MOIST: This cake is so light and stays so moist since both cake flour and buttermilk are being used.
- EASY TO MAKE: This cake doesn't require doing anything complicated, just a mixing bowl and some cake pans and you should be enjoying this in no time.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Sugar/Zest- Rubbing these together before starting to mix ingredients really helps the lemon flavor to come out.
- Butter- Make sure that you mix your room temperature butter and the sugar for 3-4 minutes to ensure a light batter.
- Lemons- 2 large lemons should be enough to zest and juice for both the cake and the frosting.
- Buttermilk- Make sure this is room temperature before starting. If you cannot use buttermilk you can use greek yogurt, sour cream or whole milk.
- Cake Flour- This really helps to create a lighter cake crumb. I would say it is worth getting.
- Blackberries- I have used fresh every time, if using frozen do not let them thaw first or the color will bleed through the whole cake. Mix berries with a bit of flour to help keep them from sinking.
- Cream Cheese- Make sure this is completely room temperature or it will not blend completely smooth.
Step by Step Instructions
- Step 1: In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant. Add butter and oil and mix on medium-high speed for about 3-4 minutes until light and fluffy. Add eggs, lemon juice and vanilla and mix again until all incorporated.
- Step 2: In a seperate bowl, whisk together dry ingredients, flour, powder, soda, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.
- Step 3: In a small bowl mix together blackberries with 2 tablespoon of flour.
- Step 4: Fold blackberries into the cake batter.
- Step 5: Pour batter evenly into 3 cake pans. This seems to weigh about 550g per pan for me.
- Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
- Step 7: Cream together butter and softened cream cheese until completely smooth. Add vanilla, lemon juice and salt and mix again. Add powdered sugar one cup at a time, beating in between each. If after adding all the powdered sugar you think its too thick, feel free to add a tablespoon or two of whipping cream or milk to get desired consistency.
- Step 8: Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer. Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer. Place final cake layer, top side down.
- Step 9: Place the final cake layer top side down. Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
- Step 10: Pull the chilled cake out, and frost the cake with the remaining frosting. Top with a little lemon zest and some fresh blackberries.
Expert Baking Tips
- Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, cream cheese, and butter out of the fridge an hour or two before I start baking.
- If using frozen blackberries, use frozen and do not allow to thaw first.
- Make Ahead Instructions: The cakes can be made in advance. Wrapped in plastic wrap and stored in the freezer until ready to frost and serve, see below for details. The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.
FAQ
Why did my cake dip in the middle after cooling?
The main reason that this happens is either over mixing the batter, or underbaking the cake. Make sure a toothpick inserted in the middle comes out clean before removing from the oven.
What is the difference between cake flour and all purpose flour?
Their main difference has to do with the protein amounts. All-purpose flour has 10-12% protein. Cake flour has 6-8% protein, which is why its a lighter flour.
Storing & Freezing
This lemon blackberry layer cake can be stored in an airtight container left at room temperature for 3-4 days. Storing it in the fridge will dry it out.
This cake can easily be stored in the freezer for 3-4 months. You can either store the whole cake in an airtight container in the freezer, or cut into slices, wrap with plastic wrap and pull out as needed. I always freeze whatever I have left and bring to friends when I see them.
Other Popular Recipes to Try
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Lemon Blackberry Layer Cake
This easy lemon blackberry layer cake is bursting with fresh blackberries and a sweet lemon flavor. Topped with a homemade lemon cream cheese frosting, this light and citrusy cake is perfect for spring and summer!
Ingredients
For the Cake:
- 2 cups (400 g) granulated sugar
- 2 tablespoon lemon zest, about 2 large lemons
- ½ cup (113.5 g) butter room temperature
- ½ cups (112 g) canola oil
- 3 large eggs room temperature
- ¼ cup (61 g) lemon juice, 1-2 large lemons
- 1 teaspoon vanilla
- 1¼ cups (300 g) buttermilk room temperature
- 2½ cups (350 g) cake flour, all purpose can work
- 1½ teaspoon (1.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- 1 teaspoon salt
- 8 ounces (226.8 g) fresh blackberries, cut in half if large
- 2 tablespoon all-purpose flour
For the Frosting:
- 12 oz (340.2 g) cream cheese room temperature
- ½ cup (113.5 g) butter
- 1 teaspoon (1 teaspoon) vanilla
- 2 tablespoon lemon juice
- 6 cups (720 g) powdered sugar
- ⅛ teaspoon (0.13 teaspoon) salt
Instructions
To make the cake:
- Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant. Add butter and oil and mix on medium-high speed for about 3-4 minutes until light and fluffy. Add eggs, lemon juice and vanilla and mix again until all incorporated.
- In a seperate bowl, whisk together dry ingredients, flour, powder, soda, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.
- In a small bowl mix together blackberries with 2 tablespoon of flour.
- Fold blackberries into the cake batter.
- Pour batter evenly into 3 cake pans. This seems to weigh about 550g per pan for me.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
To make the frosting:
- Cream together butter and softened cream cheese until completely smooth. Add vanilla, lemon juice and salt and mix again. Add powdered sugar one cup at a time, beating in between each. If after adding all the powdered sugar you think its too thick, feel free to add a tablespoon or two of whipping cream or milk to get desired consistency.
To assemble cake:
- Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer. Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer. Place final cake layer, top side down.
- Place the final cake layer top side down. Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
- Pull the chilled cake out, and frost the cake with the remaining frosting. Top with a little lemon zest and some fresh blackberries.
Notes
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, cream cheese, and butter out of the fridge an hour or two before I start baking.
If using frozen blackberries, use frozen and do not allow to thaw first.
This cake would be great with any berries, or without them at all as just a lemon cake.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Make Ahead Instructions: The cakes can be made in advance. Wrapped in plastic wrap and stored in the freezer until ready to frost and serve, see below for details. The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.
Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.Nutrition
Calories: 616kcalCarbohydrates: 89gProtein: 6gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 91mgSodium: 425mgPotassium: 123mgFiber: 1gSugar: 72gVitamin A: 753IUVitamin C: 5mgCalcium: 81mgIron: 1mg
Tried this recipe?Let us know how it was!
Morgan
This recipe is perfection! I love how the blackberry and lemon play so well together! Who doesn’t love cake?!
Babs
Hands down, a new favorite cake in our family!! I am not even a big cake person but the density of the cake itself is spot on. And the flavors are HEAVEN! You don’t even have to be a big lemon lover (like my husband) to enjoy this cake.
Daphna
What size are the 3 cake pans?
Brooke Homec
I use 8 inch, but 9 inch work great too
Dana Marchant
This cake was a perfect combo of sweet and tart. Lightest cake covered with a rich frosting. My spouse loves a certain cake from a certain bundt cake shop and said this one was 10x better. Kudos Brooke!
MJ
Made this today for a pre-Easter dinner. It was PHENOMENAL! Seriously so refreshing and a perfect cake for spring/summer. It got rave reviews from everyone - even the non-fruity dessert eaters.
brooke
I'm so glad!!! Thank you SO much!!
Abby
What temp/how long should I bake if I’m doing two 9 inch pans instead of the three 8 inch?? When I made the coconut cake I did my two 9 inch and it sunk a bit in the middle?
brooke
I would add 5 minutes and then continue to check it after that. You don't want it to have any bit of a gloss to the top before taking it out, and you can always stick a toothpick in the center just to make sure.
Dezi
Made for my 4 year olds birthday and it was absolutely delicious!!! The only change I made was adding powdered pudding mix. This is the second dessert recipe I’ve made of yours; you have great tips and both recipes have been amazing.
brooke
Thank you so much!!! I really appreciate you trying it and your sweet words!
Julie
This is one of the best cakes I have ever tasted. I made it for a friends birthday party and everyone raved about it. They asked me if I was a professional baker and if I sold cakes! If you love lemon this cake is for you!
brooke
Thank you so much Julie! I am so happy it was loved by everyone!
Crystal
The best cake! I’ve always struggled with homemade cakes turning out too dense and packy but THIS one was amazing! It is so light and fluffy! The lemon was not overpowering- just the right amount of tang that complimented the blackberries so well! Will definitely be showing this off at my next family function!
brooke
I'm so happy it was such a success! Thank you so much for trying it!
Natalie
If I’m making them into cupcakes, what is the oven temp and time to bake them?
brooke
I wouldn't change the oven temp, and would probably set the timer for about 18 minutes and keep an eye on them. I haven't made them into cupcakes before, so I can't say exactly. Enjoy!
Kerry
I made this cake for my Mums birthday. Delicious. Lovely lemon flavour & beautiful soft texture. Heaven on a plate.
brooke
Thank you so much! I love hearing that!
Allison
Would it be possible to make this using gluten-free flour? It looks amazing!
Brooke Homec
I haven't tried with this cake in particular, but I have with a lot of my cakes and so far its always worked great.
Colleene
Amazing cake!! I used blackberries I picked this afternoon and the lemon was the perfect companion. Will definitely be making this again!
TW
I made this for my baby’s blessing celebration and it was an absolute hit!! We served it at a brunch and the fact that the cake was so light and refreshing made it a PERFECT treat.
Sandy
This cake is so delicious and so pretty! I love anything with lemon and this did not disappoint! The blackberries and lemon combo is a winner!