There’s nothing better than a soft, moist Blackberry cake topped with a fluffy lemon blackberry buttercream frosting. By squeezing lemon juice over the cake, you cut the sweetness and brighten the whole thing up. With its sweet, tart, and tangy taste, every bite will please your taste buds. In addition to the delicious blackberries, they were plump, juicy, and plump!
As a birthday gift for my niece, I made this blackberry cake. After adding more lemon, I continued working on the cake and it turned out beautifully. It was turned into her cake the following weekend, since Easy Father Day Recipe had a birthday.
My blackberry cake was much safer in this situation than having it at home alone with just me and a fork. The frosting was patched smooth after I carefully removed a slice to take a photograph, then replaced it and patched it carefully. There was nothing my family liked more than this cake!
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Frequently Asked Questions
Baking powder turns acidic blackberries green when it oxidizes them. Blackberries retain their deep purple/red color when the alkalinity of the batter is lowered and baking soda is substituted for alkali. You can further deepen the purple by adding a few drops of violet food coloring.
Due to the big juicy strawberries in this cake, I used all-purpose flour to give it structure. The protein content of AP flour is higher than cake flour, so it is slightly stronger. By adding an acid to the batter, you can tenderize gluten proteins so that your cake doesn’t end up tough.
Acid will weaken the protein in the cake and cause it to crumble and become dense. Keeping the colors bright and finding the right texture is a very fine balance!
There is no problem freezing blackberry puree! Store leftover blackberry puree in the freezer for up to 6 months by pouring it into ice cube trays or baby food containers. Use your puree to make a homemade popsicle, smoothie, or other bake-able recipe after it thaws from the freezer.
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The blackberry cake is soft and moist, and the frosting is fluffy and flavored with lemon blackberries. Lemon juice cuts through the sweetness and adds a bright zing to the cake.
- 3/4 cup Warm water
- 4 tbsp Lemon Juice
- 1 tbsp Granulated sugar
- 6 large Eggs
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- Crystal sprinkles
- 12 oz Blackberries
- 8 oz Cream cheese
- 3 cups Powdered sugar
- 2 tbsp fresh Lemon juice
- 1 1/2 cups Unsalted butter
- In a small saucepan, combine 2 tablespoons of lemon juice with 1 cup of blackberries. Turn off heat after simmering for 6-7 minutes or until berries can easily be mashed with a fork.
- Using a spatula, push the blackberries through a fine mesh strainer until only seeds remain. Remove seeds and allow puree to cool completely to room temperature (5 Tbsp puree should be obtained).
- Blend 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt in an electric stand mixer fitted with a whisk attachment until combined, scraping the bowl occasionally.
- Add white and fluffy icing sugar and beat until fluffy (2 to 3 minutes). The cream cheese should be added 1 piece at a time and mixed until combined, then beaten for 2 minutes until fluffy, scraping down the bowl between each addition.
- Beat for another minute with the mixer running while adding blackberry syrup 1 tablespoon at a time.
- On high speed, beat 6 large eggs in a bowl of an electric stand mixer with a whisk attachment for 1 minute. Add 1 cup sugar gradually to the mixer and beat for 8-10 minutes until thick and fluffy.
- Using a sifter, sift together 1 cup flour and 1/2 teaspoon baking powder, then add one third of the mixture slowly to the fluffy egg mixture. Just until incorporated, fold each addition with a spatula.
- If any pockets of flour remain in the bowl, scrape with a spatula from the bottom and stop mixing when there are no streaks.
- The batter should not be over-mixed or it will become deflated.As soon as the cake pans are prepared, divide evenly between them and bake at 350 degrees for 23-28 minutes (my oven took 25 minutes), or until the top is golden brown.
- Slide a thin spatula around the edges of the pan, and then transfer to a wire rack. Serrated knives are used to cut layers of cakes in half when they have been cooled to room temperature.
- Prepare 1 cup blackberries by slicing them and setting them aside. In a bowl, combine 3/4 cup warm water, 1 tablespoon of granulated sugar, and 4 tablespoons of lemon juice.
- The first cake layer should be placed cut-side up on a serving platter. Add 1/4 cup of lemon syrup and brush it on. Cover the top with frosting and layer with 1/3 sliced berries.
- Finish off the cake by frosting the top and sides of the final layer, which should be cut-side-down. Continue to pipe frosting onto the cake until it is completely covered.
- Use a Wilton 2D closed star tip to make the roses. Sugar crystals and remaining blackberries can be sprinkled on top if desired.
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