Lemon Blackberry Yogurt Cake

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Fresh blackberry frosting and citrusy lemon combine in a delicious way in this ultra-moist Lemon Blackberry Cake. Every bite of this cake reminds me of summer.

Lemon Blackberry Cake

Lemon Blackberry Cake

It is summer and I want to use all the fresh fruits and berries I see. It doesn’t matter, strawberries, peaches, blueberries, raspberries, blackberries, plums, and apricots. There isn’t one I don’t love!

No matter what fruit I’m using, I tend to combine it with lemon. Citrus has a way of brightening and yet contrasting nicely with the sweetness of summer fruit at its peak.

This is why the blackberry and lemon flavors in this cake are an exceptionally bright burst of flavors.

There are a few things that make this cake my favorite. First, it is made in a bundt pan. No fighting with finicky layers, or worry about complicated filling recipes. Just mix up the batter, bake and drizzle on the blackberry frosting.

Second, the key to this ultra-moist cake is yogurt. I have found that Greek yogurt works to make it ultra moist without being heavy. It is similar to the way yogurt works in this lemon blueberry bread recipe.

Lemon Blackberry Cake

Blackberry Frosting

Lemon blackberry yogurt cake is finished with a blackberry glaze. Start with blackberries and cook them in some water to soften them and then strain to remove the seeds.

Be sure your cake is completely cool before glazing or it will run right off.

Lemon Blackberry Cake Recipe

Lemon Blackberry Cake

  1. Preheat oven to 350°F. Cream together butter and sugar until light and fluffy. Beat in eggs, lemon juice, and lemon zest.
  2. Whisk together flour, baking powder, and salt. Alternating with the Greek yogurt add to the wet ingredients. Mix until just combined. Gently fold in blackberries.
  3. Pour batter into a greased bundt pan. Bake at 350°F for 55-60 minutes. An inserted toothpick comes out with a few moist crumbs clinging to it. Cool in pan for 15 minutes before inverting onto wire rack. Cool completely.
  4. Combine blackberries, water, and sugar in a small saucepan on the stove. Simmer for 5 minutes over medium heat until the blackberries are soft. Strain glaze through a fine mesh strainer to remove the seeds. Stir in powdered sugar until a glaze forms. If the glaze is too thick a drop or two of water at a time. Drizzle over cooled cake.
Lemon Blackberry Cake

Blackberry Recipes

When fresh blackberries arrive at the farmers market each summer I am ready to start baking all the things. That is if we don’t just eat them fresh by the handfuls.

These cheery, Blackberry Crumble Bars are a summertime favorite and make a perfect afternoon snack or simple dessert.

Cute Mini Blackberry Cheesecakes made in a muffin tin with blackberry filling on top. Perfect sized portions of cheesecake to take with you for picnics, potlucks, and parties.

Blackberry flavored frosting cuts through that super sweet taste like in these Blackberry Vanilla Cupcakes made from scratch and piped high with tangy blackberry buttercream. 

Skillet Blackberry Cobbler is a delicious and easy dessert that the whole family will love.

Lemon Blackberry Cake

Lemon Blackberry Yogurt Cake

Fresh blackberry frosting and citrusy lemon combine in a delicious way in this ultra-moist Lemon Blackberry Cake. Every bite of this cake reminds me of summer.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12

Ingredients 

For the Cake

  • 1 cup butter softened
  • 2 cups granulated sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon zest
  • 3 large eggs room temperature
  • 3 teaspoons baking powder
  • ½ teaspoons salt
  • cups all purpose flour
  • 1 cup Greek yogurt
  • 3 cups blackberries washed and halved

For the Glaze

  • ¾ cup blackberries smashed with their juices
  • 1 tablespoons water
  • 1 tablespoons sugar
  • cups powdered sugar

Instructions

Cake Instructions

  • Preheat oven to 350°F. Cream together butter and sugar until light and fluffy. Beat in eggs, lemon juice, and lemon zest.
  • Whisk together flour, baking powder, and salt. Alternating with the Greek yogurt add to the wet ingredients. Mix until just combined. Gently fold in blackberries.
  • Pour batter into a greased bundt pan. Bake at 350°F for 55-60 minutes. An inserted toothpick comes out with a few moist crumbs clinging to it. Cool in pan for 15 minutes before inverting onto wire rack. Cool completely.

Glaze Instructions

  • Combine blackberries, water, and sugar in a small saucepan on the stove. Simmer for 5 minutes over medium heat until the blackberries are soft. Strain glaze through a fine mesh strainer to remove the seeds.
  • Stir in powdered sugar until a glaze forms. If the glaze is too thick a drop or two of water at a time. Drizzle over cooled cake.

Nutrition

Calories: 507kcal · Carbohydrates: 85g · Protein: 7g · Fat: 17g · Saturated Fat: 10g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 1g · Cholesterol: 82mg · Sodium: 348mg · Potassium: 152mg · Fiber: 3g · Sugar: 62g · Vitamin A: 630IU · Vitamin C: 13mg · Calcium: 108mg · Iron: 2mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 7/30/2014 – recipe notes and photos updated 6/8/2022}

Lemon Blackberry Cake

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  1. Kim - Liv Life says

    I’m with you… I love baking in bundts – I’m not a fan of layers either. And blackberries and lemon?? Oh my heaven!! I’m not sure you could have picked a better combo!

  2. Kc says

    What the heck is a T??!?! Actually making this recipe now and this glaze is whack!! Also you fail to mention to butter the pan thankfully I caught that onem argh

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