Hello friends! Let’s make this Lemon Blackberry Cake today! This cake is made of Lemon Honey Cake layers, and it’s filled with two layers of Blackberry Jam, and one of Lemon Curd. Covered in Honey Blackberry Buttercream. I’ve also used honey to make the jam and the curd, which gives this cake floral and nutty notes in each delicious bite!
I made this delicious Lemon Blackberry Cake to celebrate my mom’s birthday! My mom’s name is Regina and she is super special and beautiful, of course! Feliz aniversario, mãe!
The cake layers are Lemon Honey flavored, and the honey gives the cake a super moist texture. I also decided to use a mixture of oil and butter as the base for the cake, you can use any oils such as vegetable oil, avocado oil, or even substitute the same amount for butter.
Oil helps in making for a fluffy and soft cake, while butter helps give the cake a sturdier structure, which helps with layer cakes, meant for stacking.
I chose to fill this Lemon Blackberry Cake with Blackberry Jam and Lemon Curd. And I also made both jam, and curd using honey. You can use store-bought curd and store-bought jam, they will work just as well, and will make your life easier too.
For the frosting, we have a Honey Blackberry Buttercream, which is sweet, and creamy, and brings all the elements of the cake together: the tart blackberry filling, the tangy lemon curd, and the moist fluffy cake.
This Lemon Blackberry Cake was possibly one of the best combinations I could think of for my mom’s birthday, since it has everything she loves!
If you like this Lemon Blackberry Cake, here are some more Cake suggestions you might enjoy. Please click the links bellow to be directed to the recipes:
- Dulce de Leche Chocolate Cake
- Raspberry Coconut Cake
- Strawberry Nutella Cake
- Walnut Chocolate Cake
- Grape Cake
- Key Lime Pie Cake
- Chocolate Strawberry Cake
- Strawberry Rhubarb Cake (my mom’s cake 2018)
- Mousse Cake (my mom’s cake 2019)
And I have many more Layer Cakes here on the blog. Please visit my Layer Cakes category page to see all the listed recipes.
I hope you loved today’s recipe! Make sure to check out some of my other recipes, and tag me on instagram if you make them, I really appreciate seeing everything you make! Thanks for the love, and thanks for reading!
Lemon Blackberry Cake
Lemon Honey Cake
9 oz, 255 grams
fine sea salt
softened (4 oz, 113 grams)
vegetable oil such as canola, avocado, grapeseed (45 ml)
66 grams, 2.3 oz
unsalted butter room temperature
42 grams, 1.5 oz
Honey Blackberry Buttercream
room temperature (1 1/2 cup, 340 grams)
softened (1 cup, 256 grams)
- 5 to 6
625 to 750 grams, 22 to 26 oz
strained or not
Lemon Honey Cake
- Pre-heat the oven to 350ºF. Line 4-6” round cake pans with parchment, and grease the bottom with oil spray. Or butter and flour the cake pans. Set aside.
- Sift the flour, baking powder, baking soda, and salt together. Set aside.
- Cream the butter and the oil with an electric mixer for 1 minute.
- Add the honey and cream for another minute on medium-high.
- Add the eggs, one at a time, mixing on medium, and waiting for one egg to be incorporated before adding the next one.
- Add the vanilla and stir.
- Pour the milk, the lemon juice, and the lemon zest in the bowl. Stir gently.
- Finally add the sifted dry ingredients, and mix until combined.
- Divide the batter evenly between the cake pans.
- Bake in the pre-heated oven for 15 to 20 minutes, until a toothpick comes out clean when inserted in the cake. Also, you can check by touching the top of the cake gently with your finger, if it springs right back, it means the cake is done.
- Remove the cakes from the oven. After 10 minutes flip them onto a cooling rack. Let them cool completely before frosting.
- The cake layers can be made up to 2 days ahead, wrapped in plastic and kept very well packaged in the fridge.
- Place the blackberries, honey, lemon juice, and lemon zest in a small saucepan.
- Bring to a boil over medium heat, and cook, while stirring often, for about 20 minutes. If the mixture is getting dry and sticking to the bottom of the pan, add a little bit of water, and considering lowering the heat.
- Cook until the blackberries are soft and falling apart.
- Mix the cornstarch with the water until completely dissolved, and pour over the blackberry mixture.
- Immediately begin stirring, and let the jam come to a boil, until it becomes thick, for 1 to 2 minutes.
- Remove from the heat and pour the jam into a bowl.
- Let it cool and place it in the fridge for at least 2 hours before using.
- As you are making the jam, consider straining about 3 tbsp of jam and saving the liquid to put on the buttercream later on, if you don’t want to use jam with seeds in the buttercream.
Cream the butter at medium speed in the bowl of an electric mixer. Slowly add the sugar and lemon zest to the butter, and keep creaming at medium speed for one minute, until the mixture is light in color and fluffy.
- Add the eggs, one at a time, waiting until one egg has been completely incorporated before adding the next one.
- Add salt. And finally, add the lemon juice, and stir on low speed.
- Pour mixture in a small sauce pan and cook it over medium-low heat, while stirring nonstop.
- You are looking for a very thick and creamy curd. Don’t stop stirring, don’t look away. And don’t let it actually come to a boil.
- The temperature of the curd should be reaching 170F.
- When that happens, remove from heat and pour into a heat proof bowl.
- Let it cool completely, refrigerate for at least 3 hours.
- STORAGE: The shelf life of lemon curd will be up to 1 week in the fridge, and up to 3 months in the freezer, if well protected
- Cream the butter and cream cheese with an electric mixer for 2 minutes. Add the honey and continue to cream for another minute.
- Sift the powdered sugar and add to the butter/cream cheese/honey mixture.
- Stir on low until combined.
- Raise speed and cream until fluffy.
- Add the jam and stir.
- When adding the powdered sugar, add only 5 cups, and then continue to add the remaining cup (or more) to adjust the consistency.
- If the buttercream is too runny, add more powdered sugar to make it stiffer. And if the buttercream is too stiff, add 1/2 tsp of water or milk to thin it out.
- Place one cake layer on a cake plate.
- Pipe a ring of buttercream around the edges of the cake.
- Fill the middle with about 1/4 cup of Blackberry jam.
- Top with another cake layer.
- Pipe a ring of buttercream around the edges of the next layer.
- Fill the middle with 1/4 cup of Lemon Curd.
- Top with another cake layer. Repeat the process, and fill it with Blackberry Jam.
- Top with the final cake layer.
- Spread a thin layer of the buttercream over the cake.
- Place the cake in the fridge for 30 minutes. This process is called crumb coating and it helps seal the cake crumbs in the cake, so the crumbs don’t show on the final frosting coating.
- Remove the cake from the fridge, and frost it with another layer of frosting.
- Store this cake in the fridge for up to 5 days, make sure to cover the cake so it doesn’t dry out.
- To make this cake into an 8” cake, use 2-8” cake pans, but you won’t be able to have 2 layers of Blackberry Jam filling, only one of the jam filling, and one filled with the Lemon Curd. To make 3-8” layers, make 1.5 recipes of the cake, by simply multiplying each measurement by 1.5. Time baking will vary, and might take longer to bake the 8” cakes. Check for doneness by reading the tips above.
To make this cake into an 8” cake, use 2-8” cake pans, but you won’t be able to have 2 layers of Blackberry Jam filling, only one of the jam filling, and one filled with the Lemon Curd. To make 3-8” layers, make 1.5 recipes of the cake, by simply multiplying each measurement by 1.5. Time baking will vary, and might take longer to bake the 8” cakes. Check for doneness by reading the tips above.