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A slice of lemon layer cake with blackberry filling and white frosting on a plate, garnished with fresh blackberries and a lemon slice.
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Lemon Blackberry Cake

This Lemon Blackberry Cake features soft lemon cake layers filled with bright lemon curd, juicy blackberries, and smooth vanilla buttercream. It’s a fresh, vibrant dessert that’s perfect for spring and summer celebrations.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Cakes
Cuisine: American
Servings: 12 Slices
Calories: 894kcal
Author: Wendy

Equipment

  • mixing bowls
  • Electric hand mixer or stand mixer
  • measuring cups and spoons
  • Rubber Spatula
  • 8-inch round cake pans (2–3)
  • Parchment Paper
  • Cooling racks
  • Offset spatula for frosting
  • Cake turntable (optional but helpful)

Ingredients

For the cake:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh blackberries
  • 1 tablespoon flour for tossing berries

For the filling:

  • 1 cup store-bought or homemade lemon curd

For the buttercream:

  • 1 ½ cups unsalted butter softened
  • 6 cups powdered sugar
  • 3-4 tablespoons heavy cream or milk
  • 1 ½ teaspoons vanilla extract
  • Generous pinch of salt

Optional garnish:

  • Fresh blackberries
  • Lemon slices

Instructions

  • Preheat the oven to 350°F. Grease and line two or three 8-inch round cake pans with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    Baking ingredients arranged on a white surface, including eggs, milk, sugar, butter, flour, baking powder, lemon zest, lemon juice, vanilla extract, and blackberries with a whisk.
  • In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
    Overhead view of baking ingredients: eggs, milk, butter and sugar creamed in a mixing bowl, lemon zest, lemon juice, blackberries, and vanilla extract on a white surface.
  • Add the eggs one at a time, mixing well after each addition.
    A mixing bowl with creamed butter and sugar and an egg, surrounded by eggs, milk, vanilla, blackberries, lemon juice, zest, and baking powder on a white surface.
  • Mix in the lemon zest, lemon juice, and vanilla extract.
    A mixing bowl with creamed ingredients, vanilla extract, and a beater sits on a table alongside eggshells, milk, blackberries, a bottle, and a bowl with one cracked egg.
  • Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
    A mixing bowl with cake batter and a beater, next to a bowl of blackberries and a small bowl of sugar on a white surface.
  • Toss the blackberries with 1 tablespoon of flour, then gently fold them into the batter.
    A mixing bowl with cake batter and sugared blackberries, with a wooden spoon resting inside.
  • Divide the batter evenly among the prepared pans and smooth the tops.
    Three round cake pans filled with unbaked batter mixed with blackberries are arranged on a white surface.
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10–15 minutes, then remove and cool completely on wire racks.
    Three round cake layers with purple spots are cooling on wire racks, each layer covered with a thin sheet of parchment paper.

To make the buttercream

  • Beat the softened butter until creamy.
    A mixing bowl with creamed butter, a paddle attachment, and surrounding ingredients: powdered sugar, vanilla extract, milk, and a small bowl of salt on a white surface.
  • Gradually add the powdered sugar, mixing on low speed.
    A mixing bowl with butter and powdered sugar, surrounded by a measuring cup of milk, a bowl of flour, and a bottle of vanilla extract on a white surface.
  • Add the cream, vanilla, and salt, then beat on medium-high until light and fluffy.
  • Adjust with more cream if needed for spreading consistency.
    A metal mixing bowl with a paddle attachment contains whipped, pale yellow buttercream on a white surface.

To assemble

  • Place one cake layer on a serving plate. Spread a thin layer of buttercream across the top and around the outer edge of the layer to create a barrier, then spread lemon curd in the center. Repeat with remaining layers.
    Two cake layers, one with berries cooling on a rack and another on a plate topped with white frosting and yellow curd, with a small bowl of yellow curd and a spoon beside them.
  • Crumb coat the entire cake with a thin layer of buttercream and refrigerate for at least 1 hour.
    A round, partially frosted layer cake sits on a white plate against a plain white background.
  • Frost the top and sides of the cake with the remaining buttercream.
  • Decorate with fresh blackberries and lemon slices if desired. Chill for 30–60 minutes before slicing for cleaner cuts.
    A sliced layered vanilla cake with white frosting, filled with berries and topped with blackberries and lemon slices, sits on a plate next to a bowl of sauce.

Notes

Mix the batter just until combined to keep the cake tender.
  • Coat berries in flour before folding into batter.
  • Let cake layers cool completely before frosting.
  • Chill the crumb coat to make final frosting easier.
  • Add extra lemon zest for stronger citrus flavor if desired.
Storage: Store the cake covered in the refrigerator for up to 4 days.
Reheating: Cake is best served slightly chilled or at room temperature. Let slices sit out for about 20 minutes before serving.
Freezing: Unfrosted cake layers can be frozen for up to 2 months. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the refrigerator before assembling.

Nutrition

Serving: 1Slice | Calories: 894kcal | Carbohydrates: 125g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 159mg | Sodium: 319mg | Potassium: 135mg | Fiber: 2g | Sugar: 102g | Vitamin A: 1350IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 2mg