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Lemon Blackberry Cake


  • 1 ½ cups plain all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon fine salt
  • 1 stick unsalted butter softened to room temperature
  • 4 oz log Blueberry Humble Goat goat cheese at room temperature you can substitute plain goat cheese
  • 1 cup sugar
  • Zest of one lemon
  • 2 large eggs at room temperature
  • ½ cup whole milk at room temperature
  • 1 Tablespoon extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blackberries


  • Preheat oven to 350 and line a round 8-inch baking pan with parchment paper and set aside.
  • Add salt in a medium-sized mixing bowl. Whisk until well combined.
  • In a large mixing bowl with the paddle attached, add softened butter and goat cheese to the bowl and mix for one minute to combine
  • Add sugar and lemon zest. Beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
  • Add eggs one at a time. Scrape down the sides as needed.
  • Pour in milk, oil, lemon juice, and vanilla and combine well
  • Add the dry flour mixture and beat until just combined
  • Scrape down the sides and add the remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined.
  • Pour batter into the lined pan and smooth out the top with a spatula or by banging the pan hard on the counter until the batter settles
  • Dot the blackberries along the top of the cake, pressing about halfway into the batter
  • Bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean and lightly golden all over.
  • Let cool for 15 minutes, then lift out of the pan for serving
  • Finish with a sprinkling of super fine caster sugar or powdered sugar if desired.


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