Lemon Blackberry Swirl Cake

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

Recipe by Ruwani Ravin KumarCourse: Dessert, SnacksCuisine: American

Servings

10

servings

Prep time

25

minutes

Cooking time

35

minutes

Total time

1

hour 

10

minutes

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.

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.