If you’re looking for a simple and stunning dessert, this super easy lemon blackberry cake recipe is perfect. It’s light, moist, and packed with a tangy lemon flavor and bursts of blackberry goodness.

Whether you’re baking for a spring tea party or a casual gathering, this cake will impress everyone. It’s also versatile, allowing you to customize it with add-ons or substitutions to suit your preferences.

Let’s dive into how to make this delicious cake step by step!

Occasions that this Lemon Blackberry Cake would add elegance and sweetness to:

Spring or Summer Gatherings – The bright, zesty flavor of lemon combined with the sweetness of blackberries makes it an ideal cake for warm-weather events like garden parties, barbecues, or picnics.
Birthday Celebrations – great for those who especially want something light and fruity instead of a heavy, rich dessert.
Brunch – Whether it’s a casual weekend brunch or a special holiday morning like Easter, this cake fits right in with coffee, tea, and other brunch staples.
Baby or Bridal Showers – The light, refreshing flavors, and pretty appearance make it a perfect dessert for these celebratory events
Holiday Parties – Serve it at gatherings like Thanksgiving, Christmas, or even New Year’s, where you want a dessert that’s a bit lighter but still festive and flavorful.

Ingredients you’ll need

This recipe calls for simple ingredients, found in any grocery store. Here’s how each contributes to the cake:

Cake flour: Creates a soft cake texture thanks to its lower protein content compared to all-purpose flour.
Baking soda and baking powder: Provide the perfect lift, ensuring the cake rises beautifully without becoming dense.
Salt: Enhances the flavors and balances the sweetness.
Vegetable oil: Keeps the cake moist and tender without overpowering other flavors.
Granulated sugar: Sweetens the cake while contributing to its golden color during baking.
Large eggs: Bind the ingredients together and add richness to the cake batter.
Vanilla extract: Adds a warm, aromatic flavor to complement the lemon.
Fresh lemon juice and lemon zest: The stars of the show bring a bright, tangy lemon flavor to the cake.
Sour cream: Adds moisture and a slight tang, making the cake soft and tender.
Fresh blackberries: Provide pops of juicy, blackberry flavor in every bite.
Heavy whipping cream and powdered sugar: Create a light, fluffy topping that pairs perfectly with the tangy lemon cake.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Lemon Curd: Add a layer of lemon curd between the cake layers for extra tang.
Fresh Fruit Garnish: Use fresh fruit like raspberries or blueberries if blackberries are hard to find.
Greek Yogurt: Use Greek yogurt instead of sour cream if you don’t have any at hand.
Cream Cheese Topping: Replace the whipped cream topping with cream cheese frosting for a richer finish. The cream cheese frosting from these Cinnamon Roll Cupcakes is an amazing choice!

How to Make the Blackberry Lemon Cake

Lemon Cake

Preheat oven to 350°F. Grease and dust with flour a 9×13-inch cake pan (or line the bottom and sides with parchment paper)

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt for about a minute.

In the large bowl of an electric mixer, beat together the oil and sugar at high speed for a minute, then reduce to medium speed.

Gradually add the eggs, one at a time, mixing in between each one. Stir in the vanilla, lemon juice, and zest.

Switch the mixer to low speed. Add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined. Fold in the blackberries with a spatula.

eggs and vanilla added to wet ingredients

Pour the cake batter into the prepared cake pan. Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.

Let the cake cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely before adding the toppings

Whipped Topping

In a large mixing bowl for an electric mixer, use the whisk attachment to beat together the cream and powdered sugar at high speed until stiff peaks form.

Spread the whipped topping on top of the completely cooled cake and decorate it with fresh blackberries and lemon slices.

Expert Tips

Always use room temperature ingredients (eggs and sour cream) for the best results, as they mix more evenly and create a smoother batter.
Spoon and level the cake flour into your measuring cup to avoid packing it, which can lead to a dense cake.
To avoid blackberries from sinking, toss them in a little flour before folding them into the batter. This helps suspend them throughout the cake.
Gently fold the blackberries into the batter to prevent them from sinking to the bottom layer.
Rotate the cake pans halfway through the cooking time for an even bake.
Allow the cake to cool completely on a wire rack before adding the whipped cream topping to avoid melting.

Tips for Choosing Fresh Lemons

Lemons should feel firm when you squeeze it lightly, but not hard
Look for smooth, bright yellow skin. Wrinkles or dull skin could be a sign the lemon is drying out or losing moisture.
Look for a lemon that has a slightly oval shape, rather than one that’s too round or overly flat. A more elongated, uniform shape tends to indicate a fresher lemon.

Tips for Zesting a Lemon

Use a microplane grater, zester, or the fine side of a box grater
Wash the lemon first to reduce any residues or wax on the outer layer
Hold the lemon in one hand and your grater or zester in the other. Lightly drag the lemon across the grater, only zesting the yellow part of the skin. Be sure to rotate the lemon as you go, avoiding the white pith underneath since it’s bitter.
Fresh zest is best used right away to keep its vibrant flavor, but you can store it in the fridge in an airtight container for up to a few days.

Frequently Asked Questions

Can I store any leftover cake?

Yes! Store the cake in an airtight container in the refrigerator for up to 3 days. Cover the top with plastic wrap or aluminum foil to keep it fresh.

Can I make this recipe ahead of time?

Absolutely. Bake the cake a day ahead, wrap it tightly in plastic wrap, and refrigerate. Add the whipped topping and garnish just before serving.

Can I freeze this cake?

Yes, you can freeze the entire cake or individual slices. Wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge. Do not freeze with the fresh fruit topping, but add it the same day you’re serving the cake.

Can I use frozen blackberries instead of fresh ones?

Absolutely! Frozen blackberries can be used instead of fresh. Just make sure to fold them into the batter gently to avoid crushing them. If you’re using frozen blackberries, you may want to slightly increase the baking time since they’ll release more moisture into the batter.

Can I use other berries?

Definitely – Fresh or frozen raspberries, blueberries, or strawberries can be used instead of blackberries.

Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice is always preferred for its bright, tangy flavor, bottled lemon juice can be used in a pinch. Keep in mind, though, that it may have a slightly different taste and lack the freshness that fresh lemons provide. If you’re looking for the best flavor, fresh is always the way to go!

Can I use butter instead of vegetable oil?

Yes, you can substitute butter for vegetable oil in this cake recipe! Keep in mind that butter will give the cake a slightly richer flavor and a denser texture compared to vegetable oil. Just melt the butter before mixing it into the batter, and you should be good to go!

Need other ideas featuring fresh berries? Check out the links below for more berry desserts, or take a look at this link for more cake recipes.