This Blackberry Lemon Cake is a delightful harmony of tangy and sweet, perfect for any occasion. The moist, tender crumb is infused with zesty lemon, while juicy blackberries burst with flavor in every bite. A golden, slightly crisp crust adds a satisfying contrast to the soft interior. Ready in just under an hour, it’s a fuss-free treat that feels indulgent yet approachable. Whether served warm with a dusting of powdered sugar or paired with a dollop of whipped cream, this cake is sure to brighten your day. Its vibrant flavors and inviting aroma make it impossible to resist.

What makes this cake truly special is its balance of textures and tastes. The bright citrus notes complement the rich, fruity blackberries, creating a refreshing yet comforting dessert. Each slice offers a medley of soft cake, juicy berries, and a hint of buttery richness. Perfect for afternoon tea or a celebratory dessert, it’s a crowd-pleaser that’s as beautiful as it is delicious. With its straightforward preparation and stunning results, this Blackberry Lemon Cake is a recipe you’ll return to time and time again. It’s a little slice of sunshine on your plate.

Ingredients for Blackberry Lemon Cake

Dry Ingredients:
1 cup white flour
1 cup spelt flour (can substitute with all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Wet Ingredients:
1 cup almond milk (or any plant-based milk)
¾ cup sugar
½ cup coconut oil, melted (can substitute with vegetable oil)
Juice and zest of one lemon (equalling ¼ cup juice)
1 teaspoon lemon oil (optional, for extra lemon flavor)
1 teaspoon vanilla extract
Blackberry Topping:
1 cup blackberries
1 teaspoon sugar
Pinch of salt
Frosting:
Coconut cream frosting (use your favorite recipe)
A few drops of lemon oil (optional, for added flavor)

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and grease a 6″ round cake pan or equivalent.
Mix dry ingredients: In a medium bowl, sift together the white flour, spelt flour, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, whisk together the almond milk, sugar, melted coconut oil, lemon juice, lemon zest, lemon oil, and vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, whisking after each addition until just combined.
Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out nearly clean.
Prepare the blackberry topping: While the cake cools, mix the blackberries, sugar, and a pinch of salt in a bowl. Gently mash some of the berries with a fork or your hands to release their juices. Set aside.
Frost the cake: Once the cake has completely cooled, frost it with your prepared coconut cream frosting. Add a few drops of lemon oil to the frosting for extra flavor if desired.
Add the topping: Spoon the blackberry mixture over the frosted cake, spreading it evenly.
Serve and enjoy! Slice and serve your Blackberry Lemon Cake immediately, or store it in the refrigerator for up to 2 days.

Perfect Pairings: Serving Suggestions

This Blackberry Lemon Cake shines as a dessert or even a sweet brunch treat. Serve it with a dollop of whipped coconut cream or a scoop of vanilla ice cream for extra indulgence. For a refreshing twist, pair it with a glass of iced lemonade or a cup of herbal tea. It’s also lovely as part of a summer picnic spread!

Storage Tips: Keeping It Fresh

Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If frosted, keep it refrigerated to maintain the coconut cream frosting’s texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before enjoying.

Recipe Variations: Make It Your Own

Swap blackberries for raspberries or blueberries if you prefer a different berry flavor. For a gluten-free version, use a 1:1 gluten-free flour blend instead of white and spelt flour. If you’re out of coconut oil, try melted butter or a neutral oil like avocado oil. Add a sprinkle of poppy seeds to the batter for extra texture and visual appeal!

Time-Saving Tips for Busy Bakers

Prepare the blackberry topping while the cake bakes to save time. If you’re short on ingredients, skip the lemon oil and double the lemon zest for a similar citrus punch. Use store-bought whipped cream or frosting if you’re in a hurry, but don’t forget to add a few drops of lemon oil for that signature flavor.

Equipment Guidance: Tools You’ll Need

A 6” round cake pan works perfectly for this recipe, but an 8” pan will also do—just reduce the baking time slightly. Use a fine-mesh sieve for sifting the dry ingredients to ensure a smooth batter. A hand whisk or electric mixer works well for combining the wet and dry ingredients. Don’t forget a toothpick to test for doneness!