Lemon Blackberry Cake Recipe

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Who doesn’t love a deliciously moist cake with a burst of fruity flavor? If you’re craving a delightful treat that embodies the essence of summer, look no further than this Lemon Blackberry Cake recipe. Packed with tangy lemon zest and juicy blackberries, this cake is sure to impress your taste buds and leave you craving for more.

Ingredients You’ll Need

To get started, gather the following ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blackberries

Step-by-Step Instructions

Now, let’s dive into the baking process:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

Mix Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Incorporate Wet Ingredients

Add the softened butter, milk, eggs, lemon zest, and vanilla extract to the dry ingredients. Mix until the batter is smooth and no lumps remain.

Fold in Blackberries

Gently fold the fresh blackberries into the batter, being careful not to crush them.

Bake the Cake

Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice the cake and serve it with a dusting of powdered sugar or a dollop of whipped cream.

Tips for Success

For an extra burst of lemon flavor, you can add a lemon glaze to the top of the cake once it’s cooled.


If you prefer a smoother texture, you can puree the blackberries and swirl them into the batter instead of folding them in whole.

Be sure not to overmix the batter, as this can result in a dense cake rather than a light and fluffy one.



In conclusion, this Lemon Blackberry Cake recipe is the perfect way to indulge in the flavors of summer any time of year. With its moist crumb, tangy lemon zest, and juicy bursts of blackberries, it’s sure to become a new favorite in your dessert repertoire. So why wait? Whip up a batch today and treat yourself to a slice of pure bliss.

Frequently Asked Questions (FAQs)

1. Can I use frozen blackberries instead of fresh?

Yes, you can substitute frozen blackberries for fresh ones in this recipe. Just be sure to thaw them completely and drain any excess liquid before folding them into the batter.

2. How should I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Be sure to let it come to room temperature before serving for the best taste and texture.

3. Can I make this cake ahead of time?

Yes, you can bake the cake ahead of time and store it in the freezer for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

4. Can I use lemon juice instead of lemon zest?

While lemon juice can add a hint of citrus flavor, it won’t provide the same intensity as lemon zest. We recommend sticking to lemon zest for the best results.

5. Can I use a different type of fruit?

Feel free to experiment with different fruits in this recipe! Blueberries, raspberries, or even diced strawberries would make delicious substitutions for the blackberries. Just be mindful of any changes in baking time or texture that may occur.



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