Best 3 Lemon Blackberry Cake Recipes
Indulge in a culinary journey with our delectable Lemon Blackberry Cake, a harmonious blend of citrusy zest and sweet, juicy blackberries. This single-layer cake captivates the senses with its moist and fluffy texture, while the zesty lemon glaze adds a refreshing tang that perfectly complements the burst of blackberry flavors.
Dive into the world of dessert possibilities with our diverse recipe collection. Discover the classic elegance of our Vanilla Buttercream Frosting, a versatile companion to any cake. Elevate your baking skills with our foolproof tutorial on How to Make Perfect Pie Crust, a fundamental technique for creating flaky and golden pastries. Master the art of delightful fillings with our guide to Easy Fruit Filling, a versatile recipe that transforms fresh fruits into delectable pie fillings. And for a touch of rustic charm, explore our collection of Rustic Pie Recipes, a celebration of simple yet satisfying pies.
BLACKBERRY-LEMON PUDDING CAKE
I grew up in Texas, where every summer I looked forward to picking dewberries. The berries were so good that not even the threat of snakebite could scare me away. Now I live in Colorado and have since fallen in love with the state's sweet blackberries. I combined the berries with a light and airy lemon meringue batter to create this world-class dessert. -Karen Harris, Littleton, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 9 servings (1-1/2 cups vanilla cream).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place egg whites in a small bowl; let stand at room temperature while preparing batter. Place blackberries in a greased 8-in. square baking dish. , In a large bowl, whisk together 1 cup granulated sugar, flour, baking powder and salt. In another bowl, whisk together milk, melted butter, egg yolks, lemon zest and juice, and vanilla; add to dry ingredients, stirring just until moistened. With a clean bowl and clean beaters, beat egg whites until stiff peaks form; fold into batter. Spoon over berries. , Mix brown sugar, cinnamon and the remaining sugar; sprinkle over batter. Slowly pour boiling water over the top of the batter. Sprinkle with almonds. , Bake until a toothpick inserted into cake portion comes out clean. 45-50 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 335 calories, Fat 11g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 318mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.
BLACKBERRY LEMON PUDDING CAKE
Steps:
- Preheat oven to 350°. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth. Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries. Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm. Cooking Light JUNE 2001
LEMON BLACKBERRY CAKE
Make and share this Lemon Blackberry Cake recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 9
Steps:
- Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
- Cool 10 minutes.
- Invert cakes from pans onto rack to cool.
- Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
- Let cool completely.
- Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
- Top with second cake. (Jam side up.).
- Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.
Nutrition Facts : Calories 4059.2, Fat 147.8, SaturatedFat 23.2, Cholesterol 568.4, Sodium 4989.5, Carbohydrate 646.6, Fiber 8.1, Sugar 329, Protein 42.5
Tips:
- For the best flavor, use fresh blackberries. If you can't find fresh blackberries, you can use frozen blackberries that have been thawed and drained.
- To make sure the cake is moist, don't overmix the batter. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have a lemon zester, you can use a microplane grater to zest the lemon.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
This lemon blackberry cake is a delicious and refreshing dessert that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweetness and tartness. The lemon frosting is light and fluffy, and the blackberries add a pop of color and flavor. Whether you're serving it at a party or enjoying it as a special treat, this cake is sure to be a hit.
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