Go Back
–+ servings
Delicious Lemon blackberry cake with blackberry Italian Meringue Buttercream a from scratch recipe
Print

Lemon Blackberry Cake with Lemon Blackberry Italian Meringue Buttercream

A delicious lemon blackberry cake made from scratch with fresh blackberries inside and freshly squeezed lemon juice. This cake is paired with lemon blackberry Italian Meringue Buttercream.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 2 8-inch cake

Ingredients

For the Cake:

  • 3 cups cake flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 eggs
  • 1/2 cup butter
  • 1/2 cup oil
  • 1 cup buttermilk
  • 1/2 cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla
  • 1 cup fresh blackberries
  • 1 tbsp cake flour for blackberries

Lemon Blackberry Italian Meringue Buttercream

  • Double the Italian Meringue buttercream recipe here
  • Add 1/2 cup to 1 cup blackberry jam
  • 2 tsp lemon extract
  • 1 tbsp fresh lemon juice

Instructions

  • Preheat the oven at 350 degrees F
  • Prepare three 8-inch cake pan (or 9-inch pans) with non-stick spray and parchment paper.
  • Mix the dry ingredients together and set aside.
  • Beat the butter until light and fluffy
  • Then add the oil and the sugar. Mix until combined.
  • Add the lemon zest and the vanilla
  • Then add the eggs one at a time. Mix until combined then add the fresh lemon juice.
  • Add the flour and then the buttermilk until fully incorporated. Do not over mix.
  • Coat the blackberries with the flour
  • Fold the blackberries in the batter then add to the prepared cake pans.
  • Bake for 25-30 minutes

Notes

To make cake flour for every cup of all purpose flour replace 2 tbsp of all purpose flour with cornstarch.
The cake will not rise as high. The cake as pictured is three layers (I baked an additional layer for height)