Lemon Blackberry Layer Cake

This 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 a relatively 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 springy.

If you're looking for other ways to use up some lemons you should try my luscious lemon sour cream pie, my easy homemade lemon bars, or my very popular lemon coconut white chocolate cookies. I am truly a lover of all things lemon!

WHY YOU WILL LOVE THIS

BURSTING WITH FLAVOR- Using both lemon juice and zest helps to create a stronger lemon flavor, and then the blackberries add another pop also.

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.

TENDER & MOIST- This cake is so light and stays so moist since both cake flour and buttermilk are being used.

INGREDIENT NOTES

• 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 then use 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- PREP. 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.

STEP 2- WET INGREDIENTS. 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. 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 3- DRY INGREDIENTS. 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 4- BLACKBERRIES. Mix cut blackberries with 2 tablespoon of flour and fold into cake batter.

STEP 5- PANS. Pour batter evenly into 3 cake pans. This seems to weigh about 550g per pan for me.

STEP 6- BAKE. 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- 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.

ASSEMBLING THE 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.

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.  

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.

Any berries would work great in this cake, just mix whichever you prefer in 2 tablespoon of flour before folding in to keep them from sinking. If you prefer to use no berries white chocolate chips would also be wonderful inside.

This cake and frosting can be made ahead of time. Just wrap cake layers individually in plastic wrap and store in the freezer until ready to use. Frosting can be stored in an airtight container in the fridge or freezer. Just allow to thaw before trying to spread on the cake.

FAQ

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.

FREEZING

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 LAYER CAKE RECIPES TO TRY

The Best Coconut Cake

German Chocolate Cake

Funfetti Cake

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

Make sure to leave a star review below!

Lemon Blackberry Layer Cake

Brooke Homec

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!

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 616 kcal

Bake ModePrevent your screen from going dark

Ingredients

 

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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. 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.
• Mix cut blackberries with 2 tablespoon of flour and fold into 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.
• 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.  

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 used, 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

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