Go Back
A delicious Blackberry Lemon Drip Cake decorated with fresh blackberries and lemon glaze.
Print Recipe

Blackberry Lemon Drip Cake

A delightful blend of tart blackberries and zesty lemons, this cake is perfect for any occasion and sure to impress.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Baking Recipe, Blackberry Lemon Cake, Cake Decoration, Drip Cake, Fruit Cake
Servings: 8 servings
Calories: 350kcal

Ingredients

For the Cake

  • 2 cups all-purpose flour Soft, fluffy flour that lays the foundation for our cake.
  • 1.5 teaspoons baking powder This gentle leavening agent gives the cake its lightness and airy texture.
  • 0.5 teaspoon baking soda Enhances the fluffiness with its magic touch.
  • 0.5 teaspoon salt A vital component to balance sweetness and enhance flavors.
  • 0.5 cup unsalted butter, softened Brings depth and moisture.
  • 1 cup granulated sugar Sweetness that caramelizes beautifully during baking.
  • 2 large eggs For binding and adding a tender crumb.
  • 1 teaspoon vanilla extract Aromatic and comforting.
  • 1 cup buttermilk Ensures tenderness and a lovely tang.
  • 1 piece zest of lemon Bringing sunshine to each bite.
  • 1 cup fresh blackberries Juicy, plump berries bursting with flavor.

For the Glaze

  • 1 cup powdered sugar Sweet and silky.
  • 2-3 tablespoons fresh lemon juice Lively and fresh.

For Decoration

  • to taste pieces fresh blackberries Adding splashes of color.
  • to taste pieces lemon slices Elegant accents.
  • to taste pieces edible flowers Transforms your cake into a centerpiece.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, then fold in lemon zest and blackberries.

Baking

  • Divide the cake batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Glazing and Decorating

  • In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth to create the glaze.
  • To assemble, place one layer on a plate, drizzle with lemon glaze, top with the second layer and drizzle more glaze on top.
  • Decorate with fresh blackberries, lemon slices, and edible flowers.

Notes

For best results, use room temperature ingredients and avoid over-mixing. This cake pairs beautifully with herbal tea or sparkling lemonade.