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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 emulsion to ensure that you get a nice citrusy bite!
- Mascarpone adds richness to the frosting! That buttery flavor and mild tanginess also enhance the lemon flavor too.
- We’re using a combo of Eggs and Egg whites to create a light, fluffy texture by incorporating air and providing structure. The two create a balance of richness and lightness, preventing the cake from being too dense. With those leftover yolks, make my white chocolate raspberry cake next!
- All Purpose Flour is perfect for this cake. It’s easy to find and provides the structure the cake needs to support the fruit filling.
- Buttermilk 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 cream cheese instead, just be careful not to overmix.
How to make Lemon Blackberry Cake
Make the Blackberry Jam Filling
Step 1: Make the blackberry filling. Add the blackberries, sugar, and lemon juice to a saucepan and cook until the berries soften and release their juices. Stir in the cornstarch slurry and continue cooking until the mixture thickens into a jam-like filling. Set aside to cool completely.
Step 2: Prep the pans and dry ingredients. Preheat the oven and spray three round cake pans with nonstick baking spray. In a large bowl, whisk together the flour, milk powder, baking powder, baking soda, and salt.
Prepare the Lemon Cake Batter
Step 3: Make the lemon sugar and cake batter. Rub the lemon zest into the sugar until fragrant, then add the butter and oil and mix until pale and fluffy. Add the eggs and egg whites one at a time, then mix in the lemon emulsion, vanilla, and almond extract.
Step 4: Add the wet and dry ingredients. In a small bowl, whisk together the buttermilk, lemon juice, water, and sour cream. Add the dry ingredients and buttermilk mixture to the batter in stages, mixing just until combined.
Step 5: Bake the cake layers. Divide the batter evenly between the prepared cake pans and bake until the cakes are golden, spring back lightly in the center, and a toothpick comes out clean or with a few moist crumbs. Let the layers cool completely.
Step 6: Make the blackberry frosting. Beat the butter until smooth, then mix in the mascarpone. Add the powdered sugar in stages, followed by a little cooled blackberry filling and almond extract. Mix until smooth and fluffy.
Assemble The Cake
Step 7: Assemble the cake. Place the first cake layer on a cake stand and spread a thin layer of frosting on top. Pipe a frosting border around the edge, then fill the center with blackberry filling. Repeat with the second layer, then add the final cake layer on top.
Step 8: Frost and garnish. Spread a thin crumb coat over the cake and chill until set. Frost with the remaining blackberry mascarpone frosting, then garnish with fresh blackberries, lemon slices, or your favorite fresh fruit.
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.
More Cake Recipes
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Lemon Blackberry Cake
Equipment
- Stand Mixer or Electric Hand Mixer
- Saucepan
Ingredients
Blackberry Filling
- 3 cups (576 g) Blackberries
- 1/2 cup (100 g) Sugar
- 1 tbsp (15 g) Lemon Juice
- 1 tbsp (8 g) Cornstarch
- 2 tbsp (30 g) Water
Lemon Cake
- 3 1/2 cups (g) All Purpose Flour
- 2 tbsp Milk Powder, (optional)
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Kosher Salt
- 4 tbsp Lemon Zest
- 2 cups (400 g) Sugar
- 3/4 cup (168 g) Salted Butter, (room temperature)
- 1/2 cup (112 g) Vegetable Oil
- 3 large (150 g) Eggs, (room temperature)
- 3 (90 g) Egg Whites, (room temperature)
- 1 tbsp (15 g) Lemon Emulsion
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 cup (240 g) Buttermilk, (room temperature)
- 3 tbsp (45 g) Lemon Juice, (room temperature)
- 1 tbsp (15 g) Water, (room temperature)
- 1/2 cup (120 g) Sour Cream, (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
- 2 tbsp (44 g) Blackberry Filling, (from above, make sure it's room temperature/cooled completely)
- 1/2 tsp (2 g) Almond Extract
Instructions
- 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. 3 cups Blackberries 1/2 cup Sugar 1 tbsp Lemon Juice
- 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. Set aside to cool completely. 1 tbsp Cornstarch 2 tbsp Water
- Preheat the oven to 325 degrees F. Spray 3 8-inch baking pans with nonstick baking spray. Set aside.
- Add dry ingredients to a large bowl – all purpose flour, milk powder, baking powder, baking soda, and kosher salt. Mix together and set aside. 3 1/2 cups All Purpose Flour 2 tbsp Milk Powder 2 1/2 tsp Baking Powder 1/4 tsp Baking Soda 1 tsp Kosher Salt
- In the bowl of a stand mixer fitted with the paddle attachment, add lemon zest and sugar. Rub the zest into the sugar for about 5 minutes, until fragrant and the sugar begins to take on a pale yellow color. Add butter and vegetable oil and mix together on medium speed for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and reduce the speed to low speed. Begin adding the eggs and 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. 4 tbsp Lemon Zest 2 cups Sugar 3/4 cup Salted Butter 1/2 cup Vegetable Oil 3 large Eggs 3 Egg Whites 1 tbsp Lemon Emulsion 1 1/2 tsp Vanilla Extract 1/2 tsp Almond Extract
- In a small bowl, mix together buttermilk, lemon juice, water, and sour cream. 1 cup Buttermilk 3 tbsp Lemon Juice 1 tbsp Water 1/2 cup Sour Cream
- Add half of the flour mixture to the stand mixer ingredients and continue to mix on low until just combined, about 20 seconds. Then pour in the buttermilk mixture and continue mix until just combined, about 15 seconds. Scrape down the sides of the bowl and add the remainder of the dry ingredients.
- Divide the cake batter equally among three 8 inch cake pans. Bake for 40-45 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 butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minutes, then add mascarpone and mix together for another 30 seconds. Then add 2 1/2 cups of powdered sugar, mix until just combined, about 30 seconds. Add 2 tbsp of the cooled blackberry filling, almond extract, and the remainder of the powdered sugar. Mix until smooth and fluffy, about 1 minute. 1 cup Unsalted Butter 8 oz Mascarpone 5 cups Powdered Sugar 2 tbsp Blackberry Filling 1/2 tsp Almond Extract
- 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 just made the three layers today. Weighed all the ingredients. However, the centers of the cakes collapsed. Now the sides are higher than the centers. Is that expected? Do I need to now even out the tops? Everything looked identical to your video until the baking was finished. In fact, I had to take them out 10 minutes before; they cooked in 20 minutes.
Hi! It sounds like your oven may be running a little hot OR did you open the oven door frequently to check the cakes while baking? That could be why they may have collapsed. If the middles have dipped significantly, I would level off the sides a little bit, but this is entirely up to you. It’ll still taste amazing but for aesthetic purposes, it could be beneficial. I hope that you still enjoy the recipe!
No, I did not open the door at all! I did use convection baking. I thought that would actually distribute the heat better. Maybe that caused it?
Oh for certain that’s the issue. Convection is better for things like breads and pastries because it’s hot air circulation. Convection makes cakes rise faster which causes them to rise quickly and then drop/collapse because the cake expanded too quickly without developing the structure to support it during the process. Always stick with conventional for cakes unless you’re baking multiple cakes at a time like a bakery – for just these three layers, conventional is best .
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!