This Blackberry Lemon Cake makes for the perfect breakfast cake or a light post dinner sweet treat. It's got juicy blackberries throughout and a crisp sugary crust on top.
This is the first blackberry cake on the site and I couldn't be more excited!
The batter of this cake is very dense and thick, which helps the blackberries not sink to the bottom of the pan while baking.
For more berry bakes, try Blueberry Almond Cake, Classic Blueberry Muffins, and Strawberry Shortcake Cookies.
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Why this recipe works
- Blackberry - Full of juicy blackberries in every bite!
- Soft cake - This cake is soft and has a crisp sugary crust.
- Breakfast or dessert – Enjoy it as a breakfast cake, or after dinner!
- Easy to make - Only two bowls are required and no electric mixer!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Blackberries – Fresh or frozen works. Keep in mind that frozen berries hold more liquid. Whether you are using fresh or frozen, they must be tossed in 1-2 tbsp of flour before adding them into the batter.
- Butter – Unsalted butter works best for baking. This is going to be melted.
- Cornstarch – Helps to create a delicious crumb.
- Oil – I used a flavourless oil. Makes the cake stay moist.
Step by step instructions
Here is how to make and bake this Blackberry Lemon Cake. You will need a 9 inch springform pan with parchment paper, two large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. For easy removal of the cake, place parchment paper on the bottom of the pan. Close the springform pan and cut off any excess parchment paper. Grease the sides and then set aside.
Step 2 - Whisk dry ingredients. In a medium mixing bowl, add the flour, baking soda, baking powder, salt, and cornstarch.
Step 3 - Whisk wet ingredients. In a large mixing bowl, whisk the eggs until blended (about 2-3 minutes). Then add in the lemon juice, lemon zest, vanilla, and sour cream. Continue whisking. Add in butter and oil and keep on whisking.
Step 4 - Add in sugar. Whisk in the white sugar. There may be grains from it and that is ok.
Step 5 - Combine together. Add the dry ingredients into the wet and gently fold until almost completely combined.
Step 6 - Add blackberries. Toss the blackberries in 1-2 tbsp of flour prior to adding them into the bowl. This will help them not sink to the bottom of the cake while baking. Then add 1 cup of the berries into the mixture and fold until just combined.
Step 7 - Transfer and prep. Place into prepared pan and spread evenly. Add remaining cup of blackberries on top and sprinkle with white sugar to get that sugary crisp top.
Step 8 - Bake. Bake the cake for 45-60 minutes. Cool the cake for at least 20 minutes, then run a knife around the cake pan and remove the sides of the springform pan. Slice, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Use a knife to cut the cake. It’ll help you get smooth cuts and not jagged broken pieces.
- If using frozen blackberries, do NOT thaw before adding into the batter.
- Do not over-mix! Once you see no flour streaks, stop mixing.
- Do not over-bake! Insert a toothpick at around the 45 minute mark. If it comes out with batter, keep baking at 5 minute intervals and check. If it comes out clean, the cake is ready!
FAQ
Is this blackberry cake the same as a blackberry coffee cake?
Not quite! Blueberry coffee cake usually has a streusel topping.
Is this considered a breakfast cake?
Yes! This cake is a great cake to serve for anytime of the day.
Can I substitute the sour cream?
Yes you may use full fat greek yogurt.
Storing & Freezing
Store this Blackberry Cake on your counter at room temperature for up to 3 days. You can also refrigerate it.
Freeze the cake in slices and in an airtight container for up to 2 months. Thaw overnight in the fridge or at room temperature for a couple hours when ready to eat.
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Blackberry Cake
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1 tbsp cornstarch
- 1/2 teaspoon salt
- 1 1/4 cup white sugar
- 3 large eggs room temperature
- 1 cup sour cream room temperature
- 1 tbsp vanilla extract
- zest of one medium-sized lemon about 1 tbsp
- juice of one medium-sized lemon about 1-2 tbsp
- 1/2 cup unsalted butter melted and cooled
- 3 tbsp oil
- 2 cups blackberries fresh or frozen*
- 4 tbsp white sugar for topping
Equipment
Instructions
- Preheat the oven to 350℉. Grease the pan. For easy removal of the cake, place parchment paper on the bottom of the springform pan, close it, and cut excess paper off. Then grease the sides of the pan.
- Whisk dry ingredients. In a medium mixing bowl, add the flour, baking soda, baking powder, salt, and cornstarch. Mix together and set aside.2 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 2 1/2 teaspoons baking powder, 1 tbsp cornstarch, 1/2 teaspoon salt
- In a large mixing bowl, whisk the eggs until blended (about 2-3 minutes). Then add in the lemon juice, lemon zest, vanilla, and sour cream. Continue whisking. Then whisk in the melted butter and oil.3 large eggs, 1 cup sour cream, 1 tbsp vanilla extract, zest of one medium-sized lemon, 1/2 cup unsalted butter, 3 tbsp oil, juice of one medium-sized lemon
- Whisk in the white sugar. There may be grains from it and that is ok.1 1/4 cup white sugar
- Add the dry ingredients into the wet and gently fold until almost completely combined.
- Toss the blackberries in 1-2 tbsp of flour prior to adding them into the bowl. This will help them not sink to the bottom of the cake while baking. Then add 1 cup of them into the mixture and fold until just combined.2 cups blackberries
- Place into prepared pan and spread evenly. Add the remaining cup of blackberries on top and sprinkle with white sugar to get that sugary crisp top.4 tbsp white sugar
- Bake the cake for 45-60 minutes. You'll know it's ready when a toothpick inserted comes out with no cake batter. Cool the cake for at least 20 minutes, then run a knife around the cake pan and remove the sides of the springform pan. Slice, and enjoy!
Jen D says
I don’t see the oven temp listed here at all. I’m guessing 350 degrees?
Ania says
Hey Jen! Yes this cake is baked at 350F. Enjoy:)