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Blackberry Lemon Cake with Blackberry Frosting

A delightful cake that combines the bright zing of lemon with the luscious sweetness of blackberries, perfect for celebrations and family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cup 1 cup granulated sugar
  • 0.5 cup ½ cup unsalted butter, softened Softened, not melted.
  • 2 large 2 large eggs At room temperature.
  • 1 teaspoon 1 teaspoon baking powder
  • 0.25 teaspoon ¼ teaspoon baking soda
  • 0.5 teaspoon ½ teaspoon salt
  • 0.5 cup ½ cup buttermilk
  • 1 piece Zest of one lemon Preferably fresh.
  • 1 cup 1 cup fresh blackberries, lightly mashed Fresh preferred, but frozen can be used if thawed.
For the Frosting
  • 0.5 cup ½ cup unsalted butter, softened Softened, not melted.
  • 3 cups 3 cups powdered sugar
  • 2-3 tablespoons 2-3 tablespoons blackberry puree Adjust based on desired color and flavor.
  • 1 teaspoon 1 teaspoon lemon juice
  • 1 pinch A pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Don't forget to add in the lemon zest.
  6. Gently fold in the mashed blackberries until evenly distributed.
Baking
  1. Pour the batter into the prepared cake pan and spread it evenly.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
  1. While the cake is cooling, beat the softened butter for the frosting until creamy.
  2. Gradually add the powdered sugar, mixing slowly.
  3. Add the blackberry puree, lemon juice, and a pinch of salt, mixing until smooth and fluffy.
Frosting the Cake
  1. Once the cake has cooled, frost the top and sides generously with the blackberry frosting.
  2. Garnish with whole blackberries on top, if desired.

Notes

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic and freeze for up to three months.