Blackberry Cake This blackberry cake is tall and tender with fresh juicy blackberries and just a hint of lemon— the perfect combo. This easy cake would be perfect for a special occasion or an easy weeknight dessert.


2 hrs 20 mins


15 mins




  • Baking spray with flour
  • 1 (15.87-ounce) box organic vanilla cake mix
  • 3 large eggs
  • ½ cup (1 stick) unsalted butter, melted, plus 1/4 cup (1/2 stick), softened
  • ¼ cup buttermilk
  • ¼ cup lemon juice
  • 1 cup blackberries, plus more for garnish
  • 4 ounces cream cheese, softened
  • 1 tablespoon seedless blackberry jam
  • 2 ¼ cups confectioners’ sugar


    Step 1

    Preheat oven to 350°F. Coat a 9-inch springform pan with baking spray. Combine cake mix, eggs, 1/2 cup melted butter, buttermilk and lemon juice in a large bowl. Beat with an electric mixer on medium-high speed until completely combined and smooth, about 2 minutes. Gently fold in blackberries. Pour the batter into the prepared pan and smooth the top.

    Step 2

    Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a wire rack for 20 minutes. Gently run an offset spatula around the sides of the cake; remove the sides from the pan. Gently remove the cake from the bottom of the pan. Let the cake cool completely on the rack, about 1 hour.

    Step 3

    Beat cream cheese, jam and the remaining 1/4 cup softened butter in a large bowl with an electric mixer on medium speed until completely smooth, about 2 minutes. Reduce speed to low and gradually add confectioners’ sugar. Increase speed to medium-high and beat until light and fluffy, about 1 minute.

    Step 4

    Place the cooled cake on a serving platter and spread frosting over the top and sides of the cake. Garnish with blackberries, if desired.


9-inch springform pan

Nutrition Facts

Serving Size: 1 slice Per Serving: 263 calories; protein 3g; carbohydrates 44g; dietary fiber 2g; sugars 32g; added sugar 28g; fat 9g; saturated fat 5g; mono fat 3g; poly fat 1g; cholesterol 58mg; vitamin a iu 333IU; vitamin c 3mg; vitamin d iu 10IU; vitamin e iu 1IU; folate 9mg; vitamin k 3mg; sodium 196mg; calcium 23mg; iron 3mg; magnesium 4mg; phosphorus 33mg; potassium 48mg; niacin equivalents 1mg.


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