Tuesday, September 4, 2012

Lemon Blackberry Cake

Well, hubby's birthday has come and gone, but I managed to snap a few pictures of the cake I had made for him. I needed to use up some blackberries I had gotten, and he wanted a fruit-filled cake. Have I mentioned lately he's my favorite person? No? Well, he is. And a happy, happy birthday to you, my dear.

Okay. Done with the mush. Ready for cake? DELICIOUS cake?


1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened (1 stick)
1c cup sugar
2 eggs
Zest of 1 large lemon (about 1tbsp)
Juice of 1 large lemon (about 1-2 tbsp)
1 tbsp vanilla (yes, a full TABLESPOON)
1/2 cup milk

2 cups fresh blackberries (can also use frozen)
1/2-3/4 cup sugar (depending on how good your berries are)
2-3 tbsp corn starch
1/4 tsp cinnamon
1 tsp fresh lemon juice

4oz cream cheese, softened
4tbsp butter, softened
1/2cup filling mixture
2-4 cups powdered sugar


Preheat oven to 350ยบ. Grease and flour two 8" round cake pans, set aside.

Combine flour, baking powder and salt in a medium bowl, set aside.

In a separate large mixing bowl, cream butter and sugar until pale and fluffy. Add eggs, one at a time. Beat in vanilla, lemon zest and juice. Add flour mixture in alternating batches with milk, beating until well incorporated after each addition. Divide mixture between the two pans and bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool to room temperature.

For the filling:
In a medium sauce pan, combine blackberries and sugar, bring almost to a boil while stirring often. Add corn starch 1 tbsp at a time, waiting about 2 minutes between each addition, stirring constantly and checking for consistency. When done, it should be about the same consistency as jam. Stir in lemon juice and cinnamon, remove from heat and let cool to room temperature. 

For the frosting:
Cream together cream cheese and butter until pale and fluffy. Add the cooled filling mixture and blend well. Add powdered sugar, one cup at a time until the desired consistency is reached. Keep in a cool place until use.

To assemble:
Level the layer of cake that you will be using for the bottom. To do so, use a serrated knife held horizontally that sits just above the outer edges at both sides of the knife and saw back and forth gently until you get to the other side of the cake with it. Remove the remnants and discard (or if no one is looking, take a piece and dunk it in your filling mixture that is cooling.. YUM!). Using a piping bag, put a ring of frosting around the very outer edge of your bottom layer. Fill the rest of the area in the ring with the filling mixture. Place the second layer on top gently. Top with a large dollop of your frosting and spread it gently to and over the sides of the cake. Frost the sides next. Add details if desired.

Please excuse my frosting job. I ran out of powdered sugar, so it wasn't quite as stiff as I would have liked, and it was rather humid and warm while I was making it. It melted a bit. I had to refrigerate my cake between steps, along with my frosting. That being said, it was absolutely delicious. I also made some into cupcakes to share. I scooped out a bit of the center of the cupcakes once they cooled, filled with the filling mixture (I did not replace the center piece like I do with my Salted Caramel cupcakes since this filling isn't quite as sickeningly sweet) and topped with a beautiful mauve mound of frosting. My sister devoured at least four mini cupcakes the night I made them. They're pretty good. 

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