Lemon Blackberry Cake
Bright, zesty, and bursting with fresh berry flavor, this Lemon Blackberry Cake is a show-stopping dessert perfect for any occasion. Layers of tender, lemon-infused cake are paired with a luscious homemade blackberry compote and topped with a rich lemon cream cheese frosting, creating a harmony of sweet and tangy flavors. Each bite offers the perfect balance of citrus and berry, with the vibrant blackberry compote adding a delightful contrast. Gorgeous and flavorful, this cake is finished with a garnish of fresh blackberries and lemon zest for an elegant touch. Whether for a birthday, brunch, or simply to celebrate seasonal ingredients, this layered masterpiece is sure to impress. Perfect for fans of berry desserts, citrus cakes, and show-stopping layer cakes!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 4 large Eggs
- 1.5 cups Whole milk
- 0.5 cups Lemon juice
- 2 tablespoons Lemon zest
- 2 cups Fresh blackberries
- 2 tablespoons Cornstarch
- 3 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.25 cups Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter and beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
In a medium bowl, whisk together eggs, milk, lemon juice, and lemon zest.
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until the batter is smooth and well combined.
Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes cool, prepare the blackberry compote: Combine blackberries, 1/2 cup granulated sugar, and cornstarch in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and the berries break down, about 10 minutes. Remove from heat and cool completely.
For the frosting, beat the cream cheese and softened butter in a large bowl until smooth. Gradually add powdered sugar, lemon juice (2 tablespoons), and vanilla extract. Beat until fluffy and well combined. If needed, add 1-2 tablespoons of milk to adjust the consistency.
To assemble the cake, level the tops of the cake layers if necessary. Place one cake layer on a serving plate and spread a thin layer of frosting over it. Add half of the blackberry compote on top, spreading it evenly.
Repeat with the second cake layer, another thin layer of frosting, and the remaining compote.
Place the third cake layer on top and frost the entire outside of the cake with the remaining lemon cream cheese frosting.
Chill the cake for at least 30 minutes before serving to allow the frosting to set. Garnish with fresh blackberries and lemon zest if desired.
Nutrition Facts
Calories |
8075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.4 g | 420% | |
| Saturated Fat | 194.9 g | 975% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1616 mg | 539% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 1225.9 g | 446% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 897.3 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 1013 mg | 78% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
