If you like refreshing summer flavors in a cake, then join me to make this simple moist Lemon Blackberry Swirl Cake with lemon glaze! This delicious cake is an excellent addition to your next picnic, pool, or tea party.
When it’s summer, all that occurs to my mind are fruits that are in season, like berries, limes & lemons, peaches, nectarines, and cherries. If you ask me, what are my favorite summer fruits, it has to be peaches and berries, especially blueberries. It’s time to enjoy these fruits, which are exploding with flavors!
This lemon blackberry swirl cake is a simple recipe, and you can bake ahead of time. I used up overripe blackberries that I had in hand. However, you can use any berries of your choice.
Making my quick blackberry compote is very easy. I had about 150g of blackberries, and I cooked it with 3 Tablespoons of water, a teaspoon of sugar, and added a teaspoon of cornstarch with 1 Tablespoon of water to thicken the compote. Cool it completely before adding it to the cake batter.
Ingredients for the cake
flour
baking powder
sugar
butter
eggs
lemon zest and juice
milk
vanilla
How to make lemon blackberry swirl cake
- Preheat the oven at 170°C/338°F and line and grease an 8 or 9- inch round pan.
- Sift the flour, baking powder into a medium-sized bowl and leave aside.
- Using a handheld/ stand mixer in a large bowl, cream the butter, sugar, and lemon zest until light and fluffy for about 8 minutes.
- Now add the eggs one at a time and beat for 4 minutes, making sure after each addition, the eggs are well combined.
- Next, add the vanilla and beat.
- Scrape down the bowl and beat for one more minute.
- Fold in the flour, lemon juice, and milk. Alternate the liquid and dry.
- Put half the batter in an 8-inch pan, spread it evenly, and spoon the blackberry compote on top of the cake batter, leaving some space between each spoonful.
- Lastly, put the remaining cake batter on top and spread it evenly, and swirl it with a skewer.
- Bake on the middle rack in the oven for 30- 35 minutes or until cake tester/skewer inserted comes out clean.
- Cool the cake in the pan for 10 minutes. Take it out after 10minutes and place it on a cooling rack and cool completely.
- Place the cooled cake on a plate or cake stand and Pour/ drizzle the lemon glaze on the cake and serve.
Lemon Blackberry Swirl Cake
Course: Dessert, SnacksCuisine: American10
servings25
minutes35
minutes1
hour10
minutesIf you like refreshing summer flavors in a cake, then join me to make this simple moist Lemon Blackberry Swirl Cake with lemon glaze! This delicious cake is an excellent addition to your next picnic, pool, or tea party.
Ingredients
- Blackberry Compote
150g / 1 cup fresh blackberries
1 teaspoon sugar
3 Tablespoons water
1 teaspoon of cornstarch/ cornflour mixed with 1 Tablespoon of water
- For the cake
250 g/ 2 cups of all-purpose flour
2 teaspoons leveled baking powder
250 g/1 cup Butter
225 g/ 1 cup caster sugar / white granulated sugar
zest of a lemon
4 large eggs
1 teaspoon vanilla extract
3 Tablespoons of whole milk
2 Tablespoons of Lemon Juice
- Lemon Glaze
Juice of a half a lemon
1/2 – 1 tablespoon of milk
1 cup of Powdered sugar/ icing sugar
Directions
- Making the Blackberry Compote
- Add the blackberries, 3 Tablespoons of water and sugar in a saucepan, and cook for 4-5 minutes on medium-low heat. Use a spoon to break up the blackberries and stir a few times while it’s cooking.
- Lastly, mix a teaspoon of cornstarch with a Tablespoon of water and add it to the blackberries. Once it starts to thicken, take it off the heat and let it cool completely before adding it to the cake.
- Making the Lemon blackberry swirl cake
- Preheat the oven at 170°C/338°F and line and grease an 8 or 9- inch round pan.
- Sift the flour, baking powder into a medium-sized bowl and leave aside.
- Using a handheld/ stand mixer in a large bowl, cream the butter, sugar, and lemon zest until light and fluffy for about 8 minutes.
- Now add the eggs one at a time and beat for 4 minutes, making sure after each addition, the eggs are well combined.
- Next, add the vanilla and beat.
- Scrape down the bowl and beat for one more minute.
- Fold in the flour, lemon juice, and milk. Alternate the liquid and dry.
- Put half the batter in an 8-inch pan, spread it evenly, and spoon the blackberry compote on top of the cake batter, leaving some space between each spoonful.
- Lastly, put the remaining cake batter on top and spread it evenly, and swirl it with a skewer.
- Bake on the middle rack in the oven for 30- 35 minutes or until cake tester/skewer inserted comes out clean.
- Cool the cake in the pan for 10 minutes. Take it out after 10minutes and place it on a cooling rack and cool completely.
- Place the cooled cake on a plate or cake stand and Pour/ drizzle the lemon glaze on the cake and serve.
- Making the Lemon Glaze
- Mix all together until there are no lumps. The glaze should be a dripping consistency.
Did you make this recipe? Leave a comment below or Mention @celebratingflavors on Instagram and hashtag it #celebratingflavors
2 comments
I adjusted my temperature to 150 degrees c for my fan adjusted oven. The cake took over an hour to cook. After 40 minutes I actually turned it back up to 170 degrees c for the rest of the time. I actually gave up on it after an hour and still pulling out a sticky chop stick… I started making it too late in the evening. We’re still going to try it later, I’ve just iced it.
Hi Tilly,
1 hour is a long time to bake as this cake will take a maximum of 45 minutes depending on the oven heat.
There are several reasons that a cake takes too long to bake :
1. If you use a smaller cake pan. The recipe calls for an 8/9 inch round pan.
2. When the oven temperature is too low or produces uneven heat. Since every oven is different, I suggest checking your oven temperature using an oven thermometer to get the accurate temperature.
Hope this helps you. Thank you for taking the time to write about the difficulty you have faced. This will help another reader.