Lemon Blackberry Cake with Fresh Citrus and Buttermilk

A slice of blackberry cake with visible blackberry pieces sits on a white plate next to a dollop of whipped cream topped with a fresh blackberry; additional cake and berries appear in the background.

5 from 2 votes

Lemon Blackberry Cake with Fresh Citrus and Buttermilk

Bright, tangy, and bursting with fresh, juicy berries, this Lemon Blackberry Cake gets its tender crumb and rich flavor from creamy buttermilk and plenty of fresh lemon zest and lemon juice. This is the perfect cake to bake for brunch, dessert, or an afternoon treat.

Prep Time15

Cook Time55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 493kcal

Author: Amanda Smallwood

Ingredients

For the Cake:

½ cup unsalted butter at room temperature
¾ cup granulated sugar
2 cups (270g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 large eggs at room temperature
1 ¼ cups buttermilk at room temperature
1 ½ teaspoon vanilla at room temperature
2 tablespoon lemon zest zest of 2 lemons
¼ cup lemon juice juice of 2 lemons, strained
1 cup blackberries fresh and chilled

For the Glaze:

¼ cup lemon juice juice of two lemons, strained
½ cup granulated sugar

Instructions

For the Cake:

Preheat the oven to 350°. Prepare a 9 inch cake pan or springform pan by coating with melted butter and flour or use a non-stick baking spray.
In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
2 cups (270g) all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Using your stand mixer and the paddle attachment, cream the butter and sugar until light and fluffy.
½ cup unsalted butter , ¾ cup granulated sugar
Add the eggs, lemon zest and vanilla to the butter and sugar. Mix on medium low speed until the mixture is smooth and comes together.
2 large eggs , 2 tablespoon lemon zest, 1 ½ teaspoon vanilla
Add the dry ingredients to the wet ingredients. Mix on low until just barely combined.
Add the lemon juice and buttermilk to the cake batter. Mix on low until the batter is just comes together. Be careful not to over mix.
1 ¼ cups buttermilk , ¼ cup lemon juice
Layer half of the lemon cake batter into the prepared pan.
Arrange the blackberries in a single layer around the cake pan.
1 cup blackberries
Cover the blackberries with the remaining cake batter.
Bake the cake at 350° for 55-60 minutes. You can test for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean (no batter can be seen) then your cake has finished baking.
Remove the cake from the oven and move to a wire cooling rack. Allow the cake to cool completely in the pan.
Once the cake is completely cool, remove the cake from the pan and move to a serving platter for glazing.

For the Lemon Glaze

In a small saucepan, combine the lemon juice and sugar.
¼ cup lemon juice, ½ cup granulated sugar
Cook over medium heat until all of the sugar has completely dissolved.
Spoon or pour the warm lemon glaze over the top of the cake. Allow the glaze to set up for 30-45 minutes before serving.

Notes

Storage

Lemon Blackberry Cake is best eaten on the same day that it is baked. If you have leftovers, wrap the cake in plastic wrap and store in the refrigerator for 3-4 days. Allow the cake to warm to room temperature before enjoying if it has been in the refrigerator.

Nutrition