Lemon Blackberry Cake

The aroma of freshly baked cake wafts through the kitchen, mingling with zesty lemon and sweet blackberries, creating an enticing atmosphere that invites everyone to gather around the table. This Lemon Blackberry Cake is not only a visual delight, but it also combines the tartness of lemons with the sweetness of blackberries, resulting in a moist and flavorful treat. Taking approximately 2 hours from start to finish, this cake is perfect for celebrations or casual get-togethers and is a surefire way to impress your guests.

This recipe is ideal for anyone who loves a bright, fruity dessert that shines at any occasion—from birthday parties to afternoon tea. You can prepare it in advance as it keeps well in the fridge for a few days.

Why You’ll Love This Recipe

• The vibrant lemon and blackberry flavors burst with freshness in every bite.
• Unique textures from the moist cake and crunchy lemon cookie crumbs create a delightful contrast.
• The rich white chocolate buttercream elevates the cake to a new level of indulgence.
• Ideal for gatherings where you want to impress without spending all day in the kitchen.

What You’ll Need

Gather the following ingredients to create this delightful cake:

For the Cake

• 315 grams (2 and 1/4 cups) plain flour or all purpose flour
• 250 grams (1 and 1/4 cups) caster sugar or granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 230 grams (1 cup / 2 sticks) unsalted butter, room temperature, roughly chopped
• Zest of two lemons, freshly grated
• 3 large eggs, room temperature
• 240 ml (1 cup) full fat or whole milk
• 1 teaspoon vanilla extract
• 60 ml (1/4 cup) lemon juice, freshly squeezed
• 90 grams (3/4 cup) fresh blackberries, chopped into thirds

For the Lemon Cookie Crumbs

• 105 grams (3/4 cup) plain flour or all purpose flour
• 50 grams (1/4 cup) caster sugar or granulated sugar
• 1 tablespoon cornflour or corn starch
• 1/8 teaspoon salt
• Zest of one lemon, freshly grated
• 60 grams (1/4 cup) unsalted butter, melted
• 1 teaspoon vanilla extract

For the White Chocolate Buttercream

• 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
• 150 grams (1 cup) good quality white chocolate, broken into pieces
• 1 teaspoon vanilla extract
• 375 grams (3 cups) icing sugar or powdered sugar, sifted
• 2 tablespoons whole or full fat milk, room temperature
• 60 ml (1/4 cup) full fat or whole milk
• 1/2 teaspoon vanilla extract

For Assembling

• 130 grams (1/2 cup) blackberry jam
• Fresh blackberries, to decorate, optional

For best results, use fresh blackberries.

Substitutions & Swaps

• Use any type of berry for a different flavor.
• Coconut oil can substitute unsalted butter.
• Almond milk works in place of whole milk.
• You may use granulated sugar instead of caster sugar.

How to Make It

Follow these steps to create your Lemon Blackberry Cake:

1. Preheat and Prepare

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper.

2. Combine Dry Ingredients

In a large mixing bowl, add flour, sugar, baking powder, and salt. Whisk briefly.

3. Mix in the Butter

Add butter and beat with an electric mixer on medium speed until butter is broken into small pea-sized pieces.

4. Incorporate Wet Ingredients

Next, add lemon zest, eggs, milk, and vanilla. Start to beat on low speed, then turn up to medium speed. Add lemon juice and continue to beat just until combined and smooth. Gently fold through the blackberries by hand.

5. Bake the Cake

Pour cake batter into your prepared pan. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave cake in the pan to cool completely.

6. Preheat for Cookie Crumbs

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced again. Line a medium-sized oven tray or cookie sheet with baking or parchment paper.

7. Prepare the Cookie Mixture

In a large mixing bowl, add flour, sugar, cornflour, salt, and lemon zest. Whisk together. Pour over melted butter along with the vanilla and stir until crumbs are fully coated. They should look like wet sand.

8. Bake the Cookie Crumbs

Pour cookie crumbs onto the prepared tray and spread out into one layer. Bake for 10 minutes, then leave crumbs to cool completely.

9. Make the Buttercream

In a large mixing bowl, beat butter with an electric mixer on medium speed until pale and creamy. Meanwhile, melt the chocolate in a microwave, stirring in between 20-second bursts until just melted and set aside.

10. Combine Buttercream Ingredients

Add vanilla, half the sugar, and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth. Add melted chocolate, ensuring it remains smooth but is not warm. Beat until completely mixed through. If frosting is too thick, add an extra tablespoon of milk.

11. Assemble the Cake

Gently remove cooled cake from the pan and remove baking paper. Cut out three 6-inch layers using a six-inch cake ring.

12. Layer and Set

Place the six-inch cake ring on a cake board or plate. Line the inside of the cake ring with a sheet of acetate. Place the two semicircles of cake at the bottom and press down firmly. Spoon 2-3 tablespoons of the milk soak over the first cake layer, followed by one third of the buttercream. Spread into an even layer, add 2-3 tablespoons of jam, swirl it into the buttercream, and scatter over a handful of lemon cookie crumbs.

13. Repeat Layers

Add another cake layer, pressing down firmly. Spoon 2-3 tablespoons of milk soak, followed by another third of buttercream, 2-3 tablespoons of jam, and scatter lemon cookie crumbs.

14. Final Layer and Chill

Add the final cake layer, pressing down firmly. Add remaining buttercream and spread it evenly. Add 2-3 tablespoons of jam, swirl into the buttercream, and scatter remaining cookie crumbs. Place cake in the fridge for at least 2 hours to set.

15. Decorate and Serve

Remove acetate and add fresh blackberries on top before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, due to cream frosting.
Reheat: Not applicable; best served cold.

Tips for Best Results

• Ensure all ingredients are at room temperature for a smoother batter.
• Be gentle when folding in blackberries to prevent them from breaking apart.
• Let the cake cool completely to avoid a soggy bottom.
• Allow the assembled cake to chill thoroughly for best slicing results.

Serving Suggestions

• Pair it with a dollop of whipped cream for added decadence.
• Serve alongside a cup of tea or coffee for an afternoon treat.
• Perfect for birthday celebrations or summer gatherings outdoors.