Name: Lemon Blackberry Cake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 cups Blackberries; 1/2 cup Sugar; 1 tbsp Lemon Juice; 1 tsp Almond Extract; 1 tbsp Cornstarch; 2 tbsp Water; 8 oz Mascarpone (cold); 1/2 cup Unsalted Butter (room temperature); 1/2 cup Vegetable Oil; 2 tbsp Lemon Zest; 2 cups Sugar; 6 Egg Whites (room temperature); 2 tsp Lemon Extract; 2 tsp Vanilla Extract; 1/4 tsp Almond Extract; 3 cups Cake Flour; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1 tsp Kosher Salt; 3/4 cup Whole Milk (room temperature); 1/4 cup Lemon Juice (room temperature); 1 cup Unsalted Butter (room temperature); 1 cup Blackberries (cut in half, for folding into batter); 8 oz Mascarpone (cold); 1 cup Unsalted Butter (room temperature); 5 cups Powdered Sugar; 3 tbsp Blackberry Filling (room temperature, from above); 1/2 tsp Almond Extract

Jump to Recipe

There is nothing quite like a Lemon Blackberry Cake to brighten your day with its perfect balance of tartness and sweetness. This cake boasts layers of moist, fluffy lemon-infused cake studded with bursts of fresh blackberries and topped with a luscious blackberry mascarpone frosting. Whether you’re celebrating a special occasion or simply craving a slice of sunshine, this Lemon Blackberry Cake delivers a fruity, fresh flavor that feels both indulgent and refreshing. It’s a stunning centerpiece that invites everyone to dig in and savor every bite.

Lemon Blackberry Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to baking a Lemon Blackberry Cake that’s bursting with flavor and texture. Each ingredient is carefully chosen to complement the others, enhancing the cake’s tenderness, fruity brightness, and creamy frosting.

Blackberries: Fresh and juicy, they provide natural sweetness and a beautiful pop of color throughout the cake.

Sugar: Balances the tartness of the lemon and blackberries while helping create a tender crumb.
Lemon Juice and Zest: Adds vibrant citrus notes that brighten both the cake and frosting.

Almond Extract: A subtle nutty flavor that enhances the overall complexity of the cake.
Cornstarch: Thickens the blackberry filling to a luscious jam-like texture.

Mascarpone: Provides rich creaminess in both the batter and frosting for a luxurious mouthfeel.
Butter and Vegetable Oil: Together they create a moist, tender cake crumb.
Cake Flour: Ensures a light and fluffy texture that melts in your mouth.

Egg Whites: Whipped into the batter, giving the cake extra lift and delicacy.
Baking Powder and Baking Soda: Leavening agents that guarantee a nice rise and soft crumb.
Kosher Salt: Enhances all the flavors, making the lemon and berry taste shine.

Whole Milk: Adds moisture and richness to the batter.
Powdered Sugar: Sweetens and thickens the frosting for the perfect finish.

How to Make Lemon Blackberry Cake

Step 1: Prepare the Blackberry Filling

Start by setting aside one cup of blackberries, cutting them in half for added bite in the cake. Then, create the filling by simmering fresh blackberries with sugar and lemon juice until they release their juices and soften completely, forming a juicy base. To achieve that perfect thick jam-like consistency, stir in a cornstarch slurry and almond extract, then set aside to cool. This filling will bring a vibrant burst of blackberry flavor between the cake layers and in the frosting.

Step 2: Preheat and Prepare Baking Pans

Preheat your oven to 350 degrees Fahrenheit. Lightly grease and spray three 8-inch cake pans with nonstick spray to ensure your cakes lift out flawlessly once baked. Having the pans ready early means the batter will go straight into the oven, preserving its rise and texture perfectly.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together cake flour, baking powder, baking soda, and kosher salt. Mixing the dry ingredients separately helps distribute the leavening agents evenly, so your Lemon Blackberry Cake layers bake up airy and uniform.

Step 4: Mix Wet Ingredients and Sugar

Using a stand mixer fitted with the paddle attachment, cream together mascarpone, vegetable oil, unsalted butter, lemon zest, and sugar on medium speed for several minutes until light and fluffy. This step infuses the batter with rich, creamy texture and citrus brightness. Then, reduce speed and blend in the egg whites one at a time, adding depth and airiness that will carry through the cake’s crumb. Finish with the vanilla, lemon, and almond extracts to elevate the flavor.

Step 5: Combine Wet and Dry Mixtures

Add half of your flour mixture to the wet batter on low speed to avoid overmixing. Next, pour in the whole milk and lemon juice, continuing to fold until combined, followed by the remaining dry ingredients. Gently fold in the chopped blackberries to distribute fruity pops throughout the batter without breaking them up too much.

Step 6: Bake the Cake Layers

Divide the batter evenly into the prepared pans, smoothing the tops for even baking. Bake on the center rack for 28 to 32 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans briefly before turning them onto wire racks to cool completely—this will prevent sogginess and help the layers set nicely.

Step 7: Prepare the Blackberry Mascarpone Frosting

While the cake layers cool, whip together mascarpone and butter in your mixer until smooth. Gradually add powdered sugar, mixing until fluffy and creamy. Stir in the cooled blackberry filling and almond extract to infuse the frosting with natural berry tartness and sweet almond notes, creating a uniquely delicious finish.

Step 8: Assemble the Lemon Blackberry Cake

Start with one cake layer as your base. Spread a thin layer of frosting, then pipe a border around the edge to hold in the blackberry jam filling. Spoon half of the filling inside, creating a luscious surprise between the layers. Repeat with the second layer and filling, then top with the final cake. Chill for 30 minutes to make frosting the exterior easier, then generously coat the entire cake with the remaining frosting. Garnish with fresh blackberries for a beautiful finish.

How to Serve Lemon Blackberry Cake

Garnishes

Fresh blackberries are an obvious and stunning choice to decorate the cake, adding elegance and extra bursts of juicy flavor. You can also sprinkle edible flowers or thin lemon slices for a classy, garden-fresh look. A light dusting of powdered sugar adds a delicate finishing touch and makes the cake look irresistible.

Side Dishes

This Lemon Blackberry Cake pairs wonderfully with simple accompaniments like a dollop of whipped cream or a scoop of vanilla bean ice cream. For brunch or dessert pairings, consider fresh fruit salads or lightly sweetened mint tea to complement the zingy citrus and rich berries.

Creative Ways to Present

If you want to impress guests, try serving the cake on a beautiful cake stand surrounded by fresh berries and lemon wedges. For a more casual vibe, cut the cake into petite squares and serve on colorful plates with a sprig of mint. It’s just as delightful served alongside a glass of sparkling lemonade to echo the cake’s vibrant flavors.

Make Ahead and Storage

Storing Leftovers

You can keep the Lemon Blackberry Cake fresh by storing it covered in the refrigerator for up to 4 days. The frosting and filling benefit from chilling, which helps the flavors meld beautifully while keeping the cake moist and delicious.

Freezing

To freeze, wrap individual cake slices tightly in plastic wrap and place them in an airtight container. Frozen properly, slices can last up to 2 months. Thaw them overnight in the fridge before serving to preserve the cake’s texture and flavors.

Reheating

This cake is best enjoyed chilled or at room temperature. If you prefer it slightly warmed, allow a slice to sit at room temperature for 30 minutes or enjoy with warm tea or coffee to balance the cool frosting and fresh berries.

FAQs

Can I use frozen blackberries for this Lemon Blackberry Cake?

While fresh blackberries are ideal for the best texture and flavor, you can use frozen berries if fresh are unavailable. Just be sure to thaw and drain them well to avoid excess moisture in the batter and filling.

What if I don’t have mascarpone cheese?

If mascarpone is hard to find, you can substitute with cream cheese at room temperature, though the flavor will be slightly tangier and less rich.

How can I make this cake gluten-free?

Swap the cake flour for a gluten-free baking mix that’s designed for cakes, and ensure your baking powder is gluten-free. The texture might vary, but the flavors will still shine.

Is it possible to make this cake vegan?

This cake relies on egg whites, butter, and mascarpone, so veganizing it would require significant substitutions and recipe adjustments, such as aquafaba for eggs and plant-based creams. For the authentic Lemon Blackberry Cake experience, the original ingredients work best.

Can I prepare parts of this cake in advance?

Absolutely! The blackberry filling and frosting can be made up to two days ahead and stored in the refrigerator. Bake the cake layers the day before assembling for a smoother baking day and fresher final presentation.

Final Thoughts

This Lemon Blackberry Cake is a delight to bake and an even bigger joy to eat. From the bright, zesty cake layers to the luscious jam and creamy frosting, it holds a special place on any dessert table. I encourage you to try this recipe soon, share it with friends, and watch it become a new favorite that brings smiles and sweet memories to every occasion.