Lemon Blackberry Cake Recipe

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This blackberry lemon cake is tiered and loaded with jam. Fresh lemon and blackberries top the lemon cream cheese icing.

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- 3½ cups All-purpose flour - 2 teaspoon Baking powder - I teaspoon Baking soda - 1 teaspoon Salt - 4 cup Unsalted butter room temperature - ¼ cup Oil canola or vegetable oil - 1½ cups White granulated sugar - 3 Large lemons zested - ¼ cup Lemon juice freshly squeezed -¼ cup Sour cream room temperature 4 Large eggs room temperature

Ingredients

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- I cup Buttermilk room temperature - 3 cups Fresh or frozen blackberrie - ¾ cup White granulated sugar - 1 tablespoon Lemon juice - 1 teaspoon Salt - I cups Unsalted butter slightly cold - 8 oz Cream cheese room temperature - 7 cups Powdered sugar sifted - Zest of 1 lemon - ¼ cup Lemon juice freshly squeezed - ½2 teaspoon Salt

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Instructions

Heat the oven to 350°F. Spray three 8-inch cake pans with nonstick baking spray. Spray again after lining cake pans with 8-inch parchment circles. Sift flour in a basin. Mix in baking powder, soda, and salt: Set aside.

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Mix butter, oil, and sugar for 3 minutes on high. Creamy and almost white. Combine sour cream, lemon zest, and juice. Beat medium to combine. Bowl scrape.Add eggs one by one. Beat high 2' minutes. It's natural to appear split.

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Let cakes rest in heated pans for 10 minutes. Transter to a cooling rack. Cool fully.Add blackberries, sugar, lemon juice, and salt to a medium saucepan over medium-high heat. Stir until berries soften and liquid releases.

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Softly mash berries over medium heat. Cook jam 5-8 minutes until thick. Put jam in a glass measuring cup. Cool completely. Let butter sit for 30 minutes. While you wait, sift powdered sugar into a large dish. Use a small bowl to zest the lemon.

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Mix butter and cream cheese on high for 2 minutes: Scrape basin and gently add powdered sugar. Very thick. Add salt, lemon zest, and juice. Mix low until mixed. Use high speed to beat until fluffy, 1-2 minutes.

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Spread a little frosting on your decorating board. Trim domes on cakes with a sharp knife until even. Place the first cake layer on the board. Apply ¾ cup of icing on the cake. Frost the cake edges with icing. Spread half the jam on the cake.

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Repeat with cake layers 2 and 3. Cover the cake with light icing. Cake crumbs are locked in by freezing for 15 minutes. Finish frosting the cake. Add lemons and blackberries.

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Recipes for other Trendy Veggies

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03 Steamed Okra with Tiger Bite Sauce