Blackberry Lemon Cake with Blackberry Frosting (video)

A closeup image of blackberry cake on a cake stand, topped with berries and flowers.

A delightful and fruity springtime cake for Easter, Mother’s Day and other spring occasions! This blackberry lemon cake with blackberry frosting is a delicious combination of flavors and textures! It’s made with moist lemon cake layers, fluffy blackberry whipped cream frosting, and fresh blackberries for filling. Garnish the blackberry cake with edible flowers for the perfect spring touch!

Watch My Blackberry Lemon Cake Video Tutorial

Watch my YouTube blackberry lemon cake video tutorial for step-by-step instructions and see how to put together this delicious cake! Want to stay up to date on the latest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Lemon Blackberry Cake

Here are my tips for the main ingredients you’ll need to make this lemon blackberry cake recipe. Find the full list of ingredients with measurements in the printable recipe card below.

  • Blackberries – make sure to wash and dry the berries first. If your berries are very large, split them in half so they fit nicely between the cake layers.
  • Lemons – for lemon zest and freshly squeezed lemon juice. Lemon zest is the best way to add lemon flavor to any recipe!
  • Sour Cream – you can also use Greek yogurt.
  • Eggs – have the eggs at room temperature for the best results.
  • Unsalted Butter – using unsalted butter for baking recipes will give you the better control over the salt content.
  • White Granulated Sugar
  • All-Purpose Flour – this recipe will also work with cake flour; adjust by adding an additional 1 tablespoon per cup.
  • Blackberry Preserves – use seedless preserves for the best results and a smooth frosting.
  • Heavy Whipping Cream – make sure the cream is very well chilled! You can even place the cream into the freezer for a few minutes prior to using.
  • Cream Cheese – soften the cheese slightly, just enough to beat the cheese smoothly.

Supplies & Tools for the Cake Recipe

Need some supplies or tools to prepare this blackberry cake at home? Shop my Amazon Affiliate links for the items I use in my kitchen. See Disclosure Statement.

A closeup image of a cake slice on a plate, with blackberries and whipped cream frosting.

Preparing the Lemon Cake Layers

This blackberry lemon cake comes together in no time! It’s an easy and impressive cake for any special occasion. Here’s how to make it:

  1. Start by preheating the oven to 350°F. Line three, 8-inch cake pans with parchment paper and spray the sides with a baking spray. Set aside.
  2. Place the sugar into a large mixing bowl. Zest the two lemons directly into the sugar, then use your fingers to blend the sugar and zest together, releasing the lemon oils.
  3. Next, squeeze the lemons; you’ll need ½ cup of juice. Add the juice to the mixing bowl, along with sour cream, eggs, melted butter, vanilla, and salt. Beat or whisk for a few minutes until the mixture is smooth.
  4. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the wet batter. Beat on low speed just until the batter is smooth.
  5. Divide the cake batter evenly between the three pans; I recommend using a kitchen scale for accuracy. Level the batter with an offset spatula.
  6. Bake the cake layers at 350°F for 22 to 24 minutes, until a toothpick inserted into the center comes out clean. Remove the cake layers from the pans and put onto a wire rack to cool completely.
A slice of blackberry lemon cake on a plate, on a table with the cake, berries, and lemons.

Easy Blackberry Frosting Recipe

The lemon cake layers pair nicely with this blackberry whipped cream frosting! It’s super fluffy, creamy, and delicious!

  1. Wait to make the frosting until the cake layers are cooled. Place the softened cream cheese into a large mixer bowl. Beat for 3 to 4 minutes, until the cheese is smooth and creamy.
  2. Next, add the lemon zest, vanilla, salt, and powdered sugar. Beat again for a few minutes until creamy.
  3. Add the chilled heavy cream. Whisk for 5 to 6 minutes, until stiff peaks form. Start on a slow speed, then gradually increase the mixer speed.
  4. If the frosting is too soft, place the mixer bowl into the fridge for 30 minutes, then whisk again.
  5. Last, add 1/3 cup of blackberry preserves and swirl the preserves into the frosting using a spatula.
A blackberry cake with berries and flowers on top, on a cake stand; on a table with berries and lemons.

How to Make Blackberry Lemon Cake

Here’s how to put together this beautiful berry cake:

  1. Before assembling the cake, level the cake layer tops using a serrated knife. Use a pastry brush to lightly soak the cake layers with the cream. Spread a few tablespoons of blackberry preserves onto each layer.
  2. To assemble the cake, add a generous amount of frosting (about 2 cups) onto the first layer. Press fresh blackberries into frosting, spacing them evenly over the layer. Top the blackberries with a thin layer of frosting.
  3. Top with the second cake layer and repeat the process. Inver the last cake layer on top.
  4. Frost the outside of the cake with a crumb coat layer of frosting, sealing the edges. Next, add the remaining frosting, smoothing it over the top and sides. Place the cake into the fridge for 30 minutes.
  5. Once the cake has chilled, garnish the top with more blackberries and edible flowers, if desired.

Serving & Storing Suggestions for Cake

For the best results, place the cake into the refrigerator for at least 4 hours, or overnight until the frosting is set. Store leftovers in the fridge for up to 3 days; cover the exposed cake sides with plastic food wrap.

To serve the cake, use a sharp serrated knife to slice through the berries more easily. Serve with extra berry preserves or fresh berries.

A closeup image of lemon blackberry cake on a plate, with a cake on a cake stand in the background.

More Recipes to Try!

Enjoyed this fruity blackberry lemon cake? Check out some of my other recipes you’re sure to love!

  • Blackberry Lime Cake – delicate blackberry cake layers with fresh lime curd and creamy blackberry frosting.
  • Lemon Blueberry Cake – a fruity and zesty cake with blueberry cake layers, lemon curd, and lemon cream cheese frosting.
  • Raspberry Lemon Cake – moist raspberry lemon cake layers with a zesty lemon cream cheese frosting, plus more berries on top!
  • Lemon Poppy Seed Cake – a fan favorite! Moist lemon poppy seed cake with lemon curd and lemon cream cheese frosting.

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a pinnable, closeup image of berry cake, with text overlay - 'Blackberry Lemon Cake'

Blackberry Lemon Cake with Blackberry Frosting (video)

1 hour prep + 22 minutes cook
16 servings
A delightful and fruity blackberry lemon cake with lemon cake layers, creamy blackberry frosting, and fresh berries!

Ingredients 

For Lemon Cake Layers:

  • 1 1/2 cups white granulated sugar
  • zest from 2 lemons
  • 1/2 cup freshly-squeezed lemon juice
  • 1 cup unsalted butter, melted
  • 4 large eggs, at room temp
  • 1 cup sour cream, or Greek yogurt
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt

For Blackberry Frosting:

  • 16 oz cream cheese, softened
  • zest from 1 lemon
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups powdered sugar
  • 2 cups heavy whipping cream, well-chilled
  • 1/3 cup seedless blackberry preserves

For Filling:

  • 1/2 cup blackberry preserves
  • 1/4 cup cream, for soaking cake layers
  • 3 cups fresh blackberries
  • edible flowers, optional, for garnish

Instructions

Making the Lemon Cake Layers:

  • Start by preheating the oven to 350°F. Line three, 8-inch cake pans with parchment paper and spray the sides with a baking spray. Set aside.
  • Place the sugar into a large mixing bowl. Zest the two lemons directly into the sugar, then use your fingers to blend the sugar and zest together, releasing the lemon oils.
  • Next, squeeze the lemons; you’ll need ½ cup of juice. Add the juice to the mixing bowl, along with sour cream, eggs, melted butter, vanilla, and salt. Beat or whisk for a few minutes until the mixture is smooth.
  • In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the wet batter. Beat on low speed just until the batter is smooth.
  • Divide the cake batter evenly between the three pans; I recommend using a kitchen scale for accuracy. Level the batter with an offset spatula.
  • Bake the cake layers at 350°F for 22 to 24 minutes, until a toothpick inserted into the center comes out clean. Remove the cake layers from the pans and put onto a wire rack to cool completely.

Making Blackberry Frosting:

  • Wait to make the frosting until the cake layers are cooled. Place the softened cream cheese into a large mixer bowl. Beat for 3 to 4 minutes, until the cheese is smooth and creamy.
  • Next, add the lemon zest, vanilla, salt, and powdered sugar. Beat again for a few minutes until creamy.
  • Add the chilled heavy cream. Whisk for 5 to 6 minutes, until stiff peaks form. Start on a slow speed, then gradually increase the mixer speed.
  • If the frosting is too soft, place the mixer bowl into the fridge for 30 minutes, then whisk again.
  • Last, add 1/3 cup of blackberry preserves and swirl the preserves into the frosting using a spatula.

Assembling the Cake:

  • Before assembling the cake, level the cake layer tops using a serrated knife. Use a pastry brush to lightly soak the cake layers with the cream. Spread a few tablespoons of blackberry preserves onto each layer.
  • To assemble the cake, add a generous amount of frosting (about 2 cups) onto the first layer. Press fresh blackberries into frosting, spacing them evenly over the layer. Top the blackberries with a thin layer of frosting.
  • Top with the second cake layer and repeat the process. Invert the last cake layer on top.
  • Frost the outside of the cake with a crumb coat layer of frosting, sealing the edges. Next, add the remaining frosting, smoothing it over the top and sides. Place the cake into the fridge for 30 minutes.
  • Once the cake has chilled, garnish the top with more blackberries and edible flowers, if desired.

Storing & Serving the Cake:

  • For the best results, place the cake into the refrigerator for at least 4 hours, or overnight until the frosting is set. Store leftovers in the fridge for up to 3 days; cover the exposed cake sides with plastic food wrap.
  • To serve the cake, use a sharp serrated knife to slice through the berries more easily. Serve with extra berry preserves or fresh berries.

Nutrition

Serving: 1(1/16th slice) | Calories: 642kcal | Carbohydrates: 70g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 152mg | Sodium: 359mg | Potassium: 201mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1443IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 2mg