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–+ servings

Blackberry Cake

Ania
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.
5 from 2 votes

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

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!

Notes

*If using frozen blackberries, do NOT thaw them. When the batter is ready, quickly toss the frozen berries in 1-2 tbsp of flour and then add them into the batter bowl immediately, mix, transfer into the prepared pan, and then bake.