Lemon Layer Cake With Blackberry Frosting

Oh my goodness, this final recipe with blackberries from our property is possibly my favorite of the year. There’s just something about that combination of lemon and blackberry that makes the .

I started by baking two 8-inch round cakes from a boxed lemon cake mix and letting them cool overnight. They needed a little bit of cake taken off the top of each to make them flat, which is so important when you’re layering them.

To make the frosting, make a simple syrup by heating 2 cups of blackberries and 1/2 cup of sugar in a saucepan over high heat. Stir it frequently to break the berries down and dissolve the sugar. 

In the bowl of a stand mixer, beat two packages of room-temperature cream cheese until smooth. Slowly pour in 1/8 cup of the blackberry syrup from the saucepan and mix completely.

To finish the frosting, add powdered sugar to the cream cheese mixture a cup at a time, mixing thoroughly each time. Use less powdered sugar for a true glaze, and more for a tick frosting. I used 8 cups of powdered sugar for the frosting pictured here.

Layer the cakes with frosting between, then pour and spread the remaining frosting over the top. Garnish with a few frozen blackberries and serve.

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