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    You are in: Home / Recipes / Lemon Blackberry Cake Recipe
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    Lemon Blackberry Cake

    Lemon Blackberry Cake. Photo by Wildflour

    1/1 Photo of Lemon Blackberry Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Wildflour's Note:

    Simple, easy and very pretty! A very dense, moist, rich cake, packed with lemon flavor!

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    Units: US | Metric

    • 1 (18 1/4 ounce) box lemon cake mix
    • 1 (3 1/2 ounce) box instant lemon pudding
    • 1 1/4 cups water
    • 3 eggs
    • 1/3 cup vegetable oil
    • 1 tablespoon lemon juice, I used concentrate
    • 2/3-1 cup blackberry jam (for 8 " or 9 inches layer cake)
    • 2 (1 lb) cans lemon frosting
    • 1 pint fresh blackberries, for garnish (optional)


    1. 1
      Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
    2. 2
      Cool 10 minutes.
    3. 3
      Invert cakes from pans onto rack to cool.
    4. 4
      Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
    5. 5
      Let cool completely.
    6. 6
      Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
    7. 7
      Top with second cake. (Jam side up.).
    8. 8
      Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.

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    Ratings & Reviews:

    • on January 12, 2010


      This is outstanding!! I amde it as a sheet cake and used about 3/4 cup mixed berry jam on the top of it. I made a lemon cream cheese frosting for the top. Not as pretty as the picture but very good. I will keep this one!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2009


      So good and delectable!! I made this for a potluck and people were talking about it for weeks!! Thank you for sharing this amazing recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2008


      I am rating the cake portion only, as I opted to make a Lemon Cream Cheese frosting instead of using canned. I made this cake for my Mom for Mother's Day. We all really enjoyed it! I would definitely make this cake, again. Thanks for posting, Wildflour! UPDATE: This is my go-to lemon cake recipe. I just used it for cupcakes the other day, and everyone raved! Moist & delightfully citrusy!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Lemon Blackberry Cake

    Serving Size: 1 (1648 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4061.7
    Calories from Fat 1335
    Total Fat 148.3 g
    Saturated Fat 23.1 g
    Cholesterol 644.8 mg
    Sodium 4977.5 mg
    Total Carbohydrate 646.2 g
    Dietary Fiber 8.1 g
    Sugars 329.2 g
    Protein 42.4 g

    The following items or measurements are not included:

    lemon frosting

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