Lemon Blackberry Cake

This Easy Lemon Blackberry Cake is almost too pretty to eat! A tender sour cream cake base infused with swirls of sweet blackberry compote, fresh blackberries, and a citrusy flavor. Finished with a lemon glaze, it’s bright, fruity, and perfect for spring and summer. This is truly the best seasonal cake!

Why You’ll Love This Lemon Blackberry Cake Recipe

• Bright, Fresh Flavor – The combination of fresh lemon juice, lemon zest, and juicy blackberries creates the perfect balance of sweet, tart, and fruity flavors. 
• Moist Texture – Sour cream and oil keep this bundt cake incredibly soft and tender, creating a bakery-style texture. 
• Beautiful Swirls of Blackberry – The blackberry compote creates gorgeous ribbons that run throughout the cake, adding swirls of color to each slice. 
• Crowd-Pleasing – Light, refreshing, and sweet, this cake is one of our favorites for warm-weather gatherings and special occasions like graduation parties, baby showers, and wedding showers. 
• Easy Yet Impressive – Bundt cakes always look elegant, especially when you add the berry swirl and pretty glaze, but the steps are super simple and virtually foolproof! 

RELATED: French Strawberry Cake

Ingredients

This lemon blackberry cake recipe comes together with baking staples, most of which you probably already have in your kitchen. Here’s what to gather: 

Blackberry Lemon Cake

• Neutral Oil – We use avocado oil, canola oil, or vegetable oil to add richness and moisture to the cake batter without impacting its taste. 
• Eggs – These help bind the cake so it holds its shape. 
• Sugar – Granulated sugar sweetens the batter and helps give the cake structure. 
• Lemon – We use both lemon juice and lemon zest to infuse the cake with a bright, citrusy taste. Be careful to avoid the white pith when zesting, as it can taste bitter. 
• Sour Cream – This adds moisture, creating a tender crumb and more decadent flavor. 
• Vanilla – Adds depth and enhances the sweetness of the berries. 
• Flour – We use all-purpose flour as the base of the cake batter. If needed, substitute a 1:1 all-purpose gluten-free flour to keep your lemon blackberry cake gluten-free. 
• Leaveners – Both baking powder and baking soda work together to give the cake a nice lift, creating a fluffy, tender texture. 
• Salt – Enhances the rest of the ingredients. 
• Blackberry Compote – We use our homemade blackberry compote, but store-bought blackberry jam also works. Or, use extra fresh blackberries instead. 
• Glaze – Combine confectioners’ sugar (powdered sugar), lemon juice, water or milk, and vanilla for a sweet, smooth, lemon-flavored glaze. 
• Garnishes – Fresh blackberries and lemon zest add the perfect finishing touch! 

How to Make Lemon Blackberry Cake

With beautiful blackberry swirls, this cake looks complicated, but we promise it’s so easy! All you need is a bundt pan, a large bowl, a plate, and a small bowl. Here’s how to make an Easy Lemon Blackberry Cake:

1. Combine the batter – Whisk the wet ingredients in a large bowl until smooth. Then, add the dry ingredients, and mix just until combined. 
2. Add blackberry flavor – Add handfuls of blackberry compote to the batter, and gently fold to incorporate it into the mixture. Make sure not to blend it completely! Then, fold in fresh blackberries. 
3. Bake – Pour the cake batter into a greased bundt pan, and bake until the cake is lightly golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. 
4. Cool – Let the cake cool in the pan slightly. Then, invert it onto a plate or wire rack to cool completely. 
5. Add the glaze – Once the cake is cool, whisk the glaze ingredients in a bowl until smooth. Drizzle the mixture evenly over the cake, garnish with fresh blackberries and lemon zest, and enjoy! 

Tips

• Grease the bundt pan really well. Bundt cakes love to stick in all those curves and edges of the pan. To avoid this, make sure to coat the pan generously with baking spray or butter and flour. 
• Don’t overmix the batter. Once you add the dry ingredients, whisk just until everything is combined. Overmixing can create a denser, tougher cake.
• Warm the blackberry compote slightly. If your jam or compote is too thick, warm it for a few seconds so it’s easier to swirl into the batter without clumping.
• Swirl, don’t fully mix. Gently fold in the blackberry compote just a few times so you get pretty ribbons throughout the cake rather than a purple batter.  
• Toss fresh blackberries with flour. A light dusting of flour can help keep the berries from sinking straight to the bottom during baking.
• Let the cake rest before flipping. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a plate. If it’s too warm, it’s likely to break. 
• Cool the cake completely before glazing. If the cake is still warm, the glaze will melt right off! 

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Variations 

• Swap the Berries – Try raspberries, blueberries, or chopped strawberries instead of blackberries for a different fruity twist.
• Use Different Jam Flavors – No blackberry compote? Raspberry, mixed berry, blueberry, strawberry, or even strawberry rhubarb jam would taste great.
• Add A Cream Cheese Glaze – Replace the lemon glaze with a cream cheese glaze for a richer, tangier taste.
• Add White Chocolate Chips – White chocolate pairs perfectly with lemon and blackberry, and adds little pockets of sweetness throughout the cake.
• Turn It Into Mini Bundt Cakes – Divide the batter among mini bundt pans for single-serving desserts perfect for parties or gifting.
• Add Texture – Sprinkle sliced almonds or candied lemon peel over the glaze for a little crunch and a more elevated presentation.

How to Store 

Once cool, cover the cake, or transfer leftover slices to an airtight container. It will keep fresh at room temperature for up to 2 days or in the fridge for up to 5 days. 

You can also freeze lemon blackberry cake for up to 3 months! Wrap the entire cake or individual slices with plastic wrap, followed by aluminum foil to keep leftovers fresh.

To serve, thaw the frozen cake in the fridge overnight. Then, bring it to room temperature for the best texture. 

More Spring & Summer Cake Recipes

• Strawberry Crunch Cake
• Apple Fritter Cake
• Coconut Cake Recipe
• Cherry Pineapple Dump Cake
• Lemon Olive Oil Cake
• Strawberry Tres Leches Cake

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