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Lemon Blackberry Cake is where a fluffy, soft lemon cake meets juicy blackberry bliss! With layers of homemade blackberry filling and velvety blackberry mascarpone frosting, every bite is a perfect balance of tangy, sweet, and oh-so-fluffy goodness!
For more cake recipes, make my Chantilly Cake Recipe, strawberry cake with strawberry filling and coconut cake recipe!
Lemon blueberry cake is pretty popular, but how fun is this lemon blackberry cake?! It’s something a little different, but just as delicious. It has a fresh blackberry buttercream with a blackberry compote filling with the most fluffy, plush lemon cake layers ever.
Put it all together and you’ve got a bright, berry-filled lemon cake with the most tender crumb, just bursting with flavor.
Now, unabashedly, I am a cake person. I live for a good buttermilk pound cake and will go out of my way for a slice of a lemon loaf. However, this cake?! It holds a special place in my heart.
Why? Because it’s the perfect cake. It’s pretty easy to make, not fussy at all, and moist importantly – the flavor is like Spring in cake form.
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card at the bottom of this post)
- Fresh lemon juice adds moisture, and acidity to the cake while the lemon zest packs the lemon flavor. We’re also using Almond extract for a subtle nuttiness that complements the lemony notes. Also, since baking can dull flavors, I’m using Lemon extract to ensure that you get a nice citrusy bite!
- We’re adding Mascarpone to both the cake batter and the frosting. It’s my new favorite ingredient! It adds richness to the cake and that buttery flavor and mild tanginess also enhance the lemon flavor too.
- Egg whites help create a light, fluffy texture by incorporating air and providing structure without added fat. We won’t be using egg yolks because their richness and fat content can make the cake too dense. With those leftover yolks, make my white chocolate raspberry cake next!
- Cake flour has a lower protein content than all purpose flour, resulting in a softer, more tender crumb. You can use all purpose flour but I highly recommend getting cake flour if it isn’t too much a hassle.
- Whole Milk adds moisture and loosens the crumb, preventing it from being too dense.
- Fresh Blackberries, more importantly ripe blackberries, will give this cake the best flavor. We’re adding a little almond extract in the filling to enhance the blackberry flavor (trust me on this one!). Make my blackberry coffee cake next with any leftover blackberries.
- Butter adds rich flavor and helps create a tender crumb, while vegetable oil keeps the cake moist for a longer time. Using both together balances flavor and texture, giving the cake richness from butter and lasting softness from the oil.
Substitutions and Variations
- Add a Lemon Curd Layer! Adding a thin layer of lemon curd between cake layers enhances the citrus flavor.
- Add poppy seeds like how I did with my lemon poppy seed pound cake! I recommend about 2-3 tbsps for good balance of texture and crunch.
- Use my lemon cream cheese frosting from my lemon blueberry cake if you’d like added lemony flavor.
- Mascarpone substitute – you can use sour cream but it has a lower fat content than mascarpone. If using cream cheese, swap out 6 eggs whites for 4 whole large eggs instead. This will provide the best results with this swap.
How to make Lemon Blackberry Cake
Make the Blackberry Jam Filling
Step 1: Set aside 1 cup of blackberries and cut them all in half. Make the blackberry filling by adding fresh blackberries, sugar, and lemon juice to a saucepan over medium heat. Cook for 10 minutes, until the blackberries begin to become juicy and soften, then reduce heat to medium low and let the mixture simmer until the blackberries have softened completely, about 15-20 minutes. Mix together cornstarch and water to create a slurry, pour into the pan and stir constantly until the mixture thickens into a jam-like consistency, about 5 minutes. Add in the almond extract, stir to combine, then set aside to cool completely.
Step 2: Preheat the oven to 350 degrees F. Spray 3 8-inch baking pans with nonstick baking spray. Set aside. Add dry ingredients to a large bowl – cake flour, baking powder, baking soda, and kosher salt. Mix together and set aside.
Prepare the Lemon Cake Batter
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, add mascarpone, vegetable oil, unsalted butter, lemon zest, and sugar. Cream together on medium speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl and reduce the speed to low speed. Begin adding the eggs whites, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl and add the vanilla extract, lemon extract, and almond extract. Mix on low until just combined, about 10-15 seconds.
Step 4: Add half of the flour mixture to the wet ingredients and continue to mix on low until just combined, about 20 seconds. Then pour in the whole milk and lemon juice and continue mix until just combined, about 15 seconds. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Fold in 1 cup of the chopped blackberries into the batter.
Step 5: Divide the cake batter equally among three 8 inch cake pans. Bake for 28-32 minutes on the center rack of the oven. Allow the cakes to cool in the pan for 5 minutes, then turn over onto a wire rack to cool completely.
Step 6: While the cakes cool, make the blackberry frosting. Add the mascarpone and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream together for about 30 seconds on medium low speed, until combined and smooth. Then add 2 1/2 cups of powdered sugar, mix until just combined, about 30 seconds. Add 3 tbsp of the cooled blackberry filling and the remainder of the powdered sugar. Mix until smooth and fluffy, about 1 minute.
Assemble The Cake
Step 7: Once the cakes have cooled completely, place the first layer onto a cake stand. Spread a thin layer of frosting on top of the cake. Add about a 1 cup of frosting to a piping bag. Pipe a border around the perimeter of the cake, fill with half of the blackberry jam filling. Place the second cake on top and repeat. Add the third layer and add a thin layer of frosting all over the entire cake.
Step 8: Place into the refrigerator for 30 minutes, then add the remainder of the frosting to the whole cake. Garnish with fresh blackberries or any fresh fruit you’d like.
Video Tutorial
Pro Baking Tips for the best Lemon Blackberry Cake
- All ingredients should be room temperature! This includes the cake layers, the blackberry filling, even the wet ingredients prior to baking – everything should be room temperature unless stated otherwise! This ensures that the cake batter comes together correctly and that the cake is able to be frosted and set without collapsing due to heat.
- When frosting the cake, Use an Offset Spatula. This tool helps spread frosting smoothly without digging into the cake.
- Use a Kitchen Scale to measure out all of your ingredients. The volumetric measurements can be found in the recipe card by clicking on the “metric” link below the list of ingredients.
Recipe FAQs
Yes, you can use frozen blackberries. There’s no need to thaw them; just toss them in flour and fold them into the batter as you would with fresh berries.
Yes, you can bake the cake layers in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature for up to two days or freeze for longer storage. Frosting is best prepared fresh before serving.
Raspberries or blueberries can be excellent alternatives, offering a different berry flavor that still pairs well with lemon.
Yes, you can adapt the recipe to make it into a bundt cake. Use a 15-cup bundt pan and increase the baking time. I like to check around the 50-55 minute mark with a toothpick to prevent overbaking.
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Lemon Blackberry Cake
Equipment
- Stand Mixer or Electric Hand Mixer
- Saucepan
Ingredients
Blackberry Filling
- 4 cups (576 g) Blackberries
- 1/2 cup (100 g) Sugar
- 1 tbsp (15 g) Lemon Juice
- 1 tsp (4 g) Almond Extract
- 1 tbsp (8 g) Cornstarch
- 2 tbsp (30 g) Water
Lemon Cake
- 8 oz (227 g) Mascarpone, (cold)
- 1/2 cup (113 g) Unsalted Butter, (room temperature)
- 1/2 cup (109 g) Vegetable Oil
- 2 tbsp (12 g) Lemon Zest
- 2 cups (400 g) Sugar
- 6 (180 g) Egg Whites, (room temperature)
- 2 tsp (10 g) Lemon Extract
- 2 tsp (8 g) Vanilla Extract
- 1/4 tsp (1 g) Almond Extract
- 3 cups (375 g) Cake Flour
- 2 tsp (8 g) Baking Powder
- 1/2 tsp (2 g) Baking Soda
- 1 tsp (6 g) Kosher Salt
- 3/4 cup (180 g) Whole Milk, (room temperature)
- 1/4 cup (60 g) Lemon Juice, (room temperature)
Blackberry Mascarpone Frosting
- 1 cup (227 g) Unsalted Butter, (room temperature)
- 8 oz (227 g) Mascarpone , (cold)
- 5 cups (600 g) Powdered Sugar
- 3 tbsp (44 g) Blackberry Filling, (from above, make sure it's room temperature/cooled completely)
- 1/2 tsp (2 g) Almond Extract
Instructions
- Set aside 1 cup of blackberries and cut them all in half.
- Make the blackberry filling by adding fresh blackberries, sugar, and lemon juice to a saucepan over medium heat. Cook for 10 minutes, until the blackberries begin to become juicy and soften, then reduce heat to medium low and let the mixture simmer until the blackberries have softened completely, about 15-20 minutes.
- Mix together cornstarch and water to create a slurry, pour into the pan and stir constantly until the mixture thickens into a jam-like consistency, about 5 minutes. Add in the almond extract, stir to combine, then set aside to cool completely.
- Preheat the oven to 350 degrees F. Spray 3 8-inch baking pans with nonstick baking spray. Set aside.
- Add dry ingredients to a large bowl – cake flour, baking powder, baking soda, and kosher salt. Mix together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add mascarpone, vegetable oil, unsalted butter, lemon zest, and sugar. Cream together on medium speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl and reduce the speed to low speed. Begin adding the eggs whites, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl and add the vanilla extract, lemon extract, and almond extract. Mix on low until just combined, about 10-15 seconds.
- Add half of the flour mixture to the wet ingredients and continue to mix on low until just combined, about 20 seconds. Then pour in the whole milk and lemon juice and continue mix until just combined, about 15 seconds. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Fold in 1 cup of the chopped blackberries into the batter.
- Divide the cake batter equally among three 8 inch cake pans. Bake for 28-32 minutes on the center rack of the oven. Allow the cakes to cool in the pan for 5 minutes, then turn over onto a wire rack to cool completely.
- While the cakes cool, make the blackberry frosting. Add the mascarpone and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream together for about 30 seconds on medium low speed, until combined and smooth. Then add 2 1/2 cups of powdered sugar, mix until just combined, about 30 seconds. Add 3 tbsp of the cooled blackberry filling, almond extract, and the remainder of the powdered sugar. Mix until smooth and fluffy, about 1 minute.
- Once the cakes have cooled completely, place the first layer onto a cake stand. Spread a thin layer of frosting on top of the cake. Add about a 1 cup of frosting to a piping bag. Pipe a border around the perimeter of the cake, fill with half of the blackberry jam filling. Place the second cake on top and repeat. Add the third layer and add a thin layer of frosting all over the entire cake. Place into the refrigerator for 30 minutes, then add the remainder of the frosting to the whole cake. Garnish with fresh blackberries or any fresh fruit you'd like.
Notes
- All ingredients should be room temperature! This includes the cake layers, the blackberry filling, even the wet ingredients prior to baking – everything should be room temperature unless stated otherwise! This ensures that the cake batter comes together correctly and that the cake is able to be frosted and set without collapsing due to heat.
- When frosting the cake, Use an Offset Spatula. This tool helps spread frosting smoothly without digging into the cake.
- Use a Kitchen Scale to measure out all of your ingredients. The volumetric measurements can be found in the recipe card by clicking on the “metric” link below the list of ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was going to bring this for my baking class but the class is around the end of my school day, would I have to store in a fridge or could I bring it to other classes with me?
I would store this cake in the fridge and take it out about 30 minutes prior to serving!