Blackberry Lemon Cake
Blackberry Lemon Cake is a delightful dessert that perfectly combines the tangy zest of fresh lemons with the sweet burst of juicy blackberries. This moist and fluffy cake captures the essence of summer in every bite, making it perfect for any occasion, from casual gatherings to celebrations. Easy to prepare and visually stunning, this cake will impress your guests and leave them asking for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- ½ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blackberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gradually combine the dry ingredients with the wet mixture until just mixed. Gently fold in fresh blackberries.
- Pour batter into the prepared pan and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving; drizzle with lemon glaze if desired.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 265
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Substitute blackberries with raspberries or blueberries for a different flavor twist. Drizzle some lemon glaze over the cooled cake for added sweetness. Store leftovers in an airtight container at room temperature for up to three days.