You know that feeling when you want something light, sweet, and a little tart at the same time? That’s exactly why I made this Lemon Blackberry Cake. The smell of lemon zest and fresh berries filled my kitchen, and it just felt like summer in every bite.

The mix of tangy lemon and juicy blackberries makes this cake taste so fresh. It’s soft, moist, and looks so pretty with that natural purple swirl inside. Every time I slice it, I can’t help but smile a little.

I love how simple it is to bake, yet it feels special enough for guests. You don’t need any fancy tools or skills—just a bowl, a whisk, and some fresh fruit. Trust me, once you try it, you’ll want to make it again and again.

So grab your lemons and blackberries, and let’s bake something bright and beautiful today. This Lemon Blackberry Cake is the kind of treat that makes ordinary days feel a little more special.

Why You’ll Love This Lemon Blackberry Cake Recipe

Flavorful Layers: This cake has layers of rich lemon flavor complemented by fresh, juicy blackberries. The tanginess of lemon balances the sweetness of the blackberries, making it a balanced treat.
Delicate and Moist: The cake itself is light and moist, thanks to the addition of yogurt and butter.
Elegant Presentation: With the beautiful contrast between the dark purple blackberries and the bright lemony cake, this dessert looks as good as it tastes.
Perfect for Any Occasion: Whether it’s a birthday, afternoon tea, or a weekend treat, this cake fits the bill.
Make-Ahead Friendly: You can prepare the lemon curd and mascarpone whipped cream ahead of time, making it easier to assemble the cake when you’re ready.

Required Kitchen Tools

To make this cake, you’ll need the following tools:

Cake Pan (8-inch or 9-inch): A round pan works best to create a layered cake.
Mixing Bowls: You’ll need a few different sizes to mix the ingredients and toss the blackberries in flour.
Electric Hand Mixer or Stand Mixer: To whip up the batter and the whipped cream.
Zester or Grater: To zest the lemon.
Sifter or Fine Mesh Strainer: To sift the dry ingredients.
Spatula: For folding and scraping the sides of your mixing bowls.
Whisk: To combine the egg yolks with sugar and other ingredients.
Cooling Rack: To let the cake layers cool before assembling.
Piping Bag (optional): For decorating the cake with whipped cream.
Measuring Cups and Spoons: For accuracy in the ingredients.

Ingredients

For the Cake:

150 grams granulated sugar – Adds sweetness to balance the tart lemon and berries.
1 lemon (zested) – Provides a fresh lemon flavor throughout the cake.
1/2 teaspoon fine sea salt – To enhance the flavor and balance the sweetness.
150 grams all-purpose flour – Forms the base of the cake.
15 grams all-purpose flour (for coating blackberries) – Helps prevent the blackberries from sinking to the bottom during baking.
1/2 teaspoon baking soda – To give the cake a lift.
1/2 teaspoon baking powder – Helps create a light, airy texture.
2 eggs (large, room temperature) – For structure and moisture.
125 grams unsalted butter (softened) – Adds richness and moisture to the cake.
100 grams full-fat Greek yogurt – Provides moisture and helps with texture.
1 teaspoon vanilla extract – For added depth of flavor.
150 grams blackberries (fresh or frozen) – The star of this recipe, lending juiciness and sweetness.

For the Blackberry Compote:

250 grams blackberries (fresh or frozen) – Adds richness and intensity of flavor.
1/2 lemon (juiced) – Balances out the sweetness of the blackberries.
2 tablespoons granulated sugar – Sweetens the compote slightly while maintaining the tanginess.

For the Lemon Curd Mascarpone Whipped Cream:

3 egg yolks – The base of the lemon curd, which gives it richness and depth.
90 grams granulated sugar – Sweetens the curd.
1 lemon (zested) – Adds a fresh, zesty flavor to the lemon curd.
60 grams lemon juice – The primary acidic component in the lemon curd.
1/4 teaspoon fine sea salt – To balance the flavors.
225 grams mascarpone (8 ounces) – For the creamy texture in the whipped cream.
200 grams heavy cream (cold) – For a rich and airy whipped cream texture.

Variations for Lemon Blackberry Cake

Add More Berries: For extra burst of flavor, mix in raspberries or blueberries along with the blackberries.
Substitute for Mascarpone: If mascarpone is not available, you can use cream cheese, though it will alter the flavor slightly.
Use Different Citrus: Experiment with lime or orange zest for a different twist on the lemony flavor.
Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free option.
Top with Fresh Mint: Add a fresh mint garnish for a refreshing contrast in flavor.

Step-by-Step Instructions

1. Prepare the Blackberry Compote

Start by preparing the blackberry compote. In a small saucepan, combine the blackberries, lemon juice, and sugar. Cook over medium heat, stirring occasionally, for about 8-10 minutes or until the berries break down and form a thick syrup. Let the compote cool completely before using it in the cake.

2. Toss Blackberries in Flour

Before making the batter, toss 150 grams of fresh or frozen blackberries in 15 grams of flour. This will help suspend the berries in the cake batter and prevent them from sinking to the bottom while baking.

3. Make the Lemon Cake Batter

Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar using an electric hand mixer or stand mixer. Beat for about 2-3 minutes until the mixture is light and fluffy.

Add the Wet Ingredients

Add the eggs, one at a time, mixing well after each addition. Then, add the Greek yogurt, vanilla extract, and lemon zest, mixing until combined.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in the Blackberries

Gently fold in the flour-coated blackberries with a spatula, ensuring they are evenly distributed throughout the batter.

4. Bake the Cake

Preheat your oven to 350°F (177°C) and grease and line an 8-inch or 9-inch round cake pan. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake layers cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

5. Prepare the Lemon Curd Mascarpone Whipped Cream

Make the Lemon Curd

To make the lemon curd, whisk the egg yolks, granulated sugar, lemon zest, lemon juice, and salt together in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool.

Whip the Mascarpone Cream

In a separate bowl, beat the mascarpone and heavy cream with an electric mixer until stiff peaks form. Gently fold the cooled lemon curd into the mascarpone whipped cream mixture until smooth and well-combined.

6. Assemble the Cake

Once the cake layers have cooled completely, place the first layer on a serving plate. Spread a layer of blackberry compote on top of the cake. Then, spread a generous layer of the lemon curd mascarpone whipped cream over the compote. Add the second layer of cake, and repeat the process. Top the cake with the remaining whipped cream and extra blackberries for decoration.

7. Chill and Serve

Chill the cake in the refrigerator for at least 1-2 hours before serving to allow the flavors to meld together and the whipped cream to firm up. Slice and serve, enjoying the burst of lemon and blackberry in every bite!

How to Serve Lemon Blackberry Cake

This cake is a showstopper that can be served in various ways:

As a Dessert for Dinner Parties: It makes a stunning centerpiece for any dinner table.
For Afternoon Tea: Pair it with a pot of Earl Grey or green tea for an elegant snack.
For Special Occasions: Birthdays, weddings, or any celebration are perfect occasions for this indulgent treat.
With Fresh Fruit: Serve with extra fresh berries or lemon slices for a refreshing contrast.

Storing Lemon Blackberry Cake

Leftover Cake: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake will remain moist, and the flavors will continue to meld.
Freezing: If you want to make this cake ahead of time, you can freeze the layers. Wrap each layer tightly in plastic wrap and aluminum foil, and store in the freezer for up to 2 months. Thaw in the refrigerator before assembling and serving.

Nutrition Information (per serving)

Nutrient	Amount
Calories	400 kcal
Carbohydrates	55g
Protein	4g
Fat	22g
Saturated Fat	13g
Fiber	2g
Sugar	35g

Conclusion

This Lemon Blackberry Cake is a true crowd-pleaser. From the moist, lemon-infused cake to the creamy mascarpone whipped cream, and the fresh blackberry compote, every bite delivers a burst of delicious flavor. It’s a versatile dessert that’s perfect for any occasion and is sure to impress your guests. Whether you’re celebrating something special or just treating yourself, this cake will never disappoint. Try it today, and enjoy the beautiful combination of lemon and blackberry in a truly decadent dessert!