I have baked blueberry and lemon cake before, but this was my first time baking with blackberries and it turned out delicious. I created this cake with the basic ingredients and made it into a loaf cake. The blackberries in the cake add a great texture to the cake. The colors of the fruit in this cake is also beautiful! Perfect balance of lemon and blackberries.

Blackberry Lemon Cake

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert

Servings 1 loaf

Ingredients

  

• 2 large eggs
• 3/4 cup sugar
• 1/4 cup extra virgin light olive oil
• 1/4 cup plain yogurt
• 2/3 cup buttermilk
• 2 cups flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tbsp lemon zest
• 2 tsp pure vanilla extract
• 1 cup blackberries

Instructions

 

• Preheat oven to 350° F.
• Using a stand mixer or hand mixer mix together the eggs and sugar until well combined and batter becomes lighter in color.
• Add yogurt, buttermilk (I just used milk and added 1 tbsp of lemon juice to create my buttermilk), olive oil, vanilla extract, and lemon zest and mix.
• Add the dry ingredients: flour, baking soda, and baking powder and mix. Keep some flour for blackberries.
• Add blackberries into the remaining flour and stir into the batter. This will prevent the blackberries from floating to the bottom of the batter.
• Add batter to a lined 9×5 inch loaf pan and bake for 50-60 minutes.

Notes

If you dont have buttermilk, you can use milk and just add 1 tbsp of lemon juice and let it sit for few minutes and it will become buttermilk and this is exactly what I did for this recipe!