Blackberry Lime Butter Cake with Blackberry Whipped Cream

It’s been so nice being off this week from school, the break always seems to come when we need it most, and I have certainly been taking advantage of the break by sleeping until 6 am!  Wow, what a difference it makes not having to get up at 4am, I know I’ve said it before but no matter how often you do it, you never get used to getting up that early, it’s just unnatural!

With all this extra time on my hands I’ve been trying to catch up a bit on my cooking, so I don’t always feel like I’m working behind schedule, and one thing I wanted to make was my butter cake.

I don’t know if you remember but about six weeks ago I made a Meyer lemon  blueberry version of this incredible cake, and thanks to Pinterest it got a lot of extra attention!   I had a lot of new readers, many of which emailed to tell me just how good the cake was when they made it in their own homes.    Then all of a sudden I got three emails in a row complaining how the cake did not turn out, was gelatinous and a total failure…..tasty, but not a very good cake.   I even had one compare it to a lemon curd!

I take my work very seriously and try to make sure that my recipes are easy to follow and pretty much foolproof, I want everyone to make my creations and I want them to turn out as good or better than mine.   So when I got the first email, I thought maybe they didn’t follow the instructions or even didn’t bake it long enough, which was exactly what I did with my cake , it came out very moist almost to the point of being wet, but so very far from a curd!   We’ll I told them as soon as I had time I would make it again and see if perhaps I left something out of the recipe.   I hate making exactly the same thing again, so this time I swapped out the lemons for limes and the blueberries for blackberries, but other than a sprinkling of corn meal on top of the cake (don’t ask me why, I just felt compelled to add the cornmeal)  the recipe was exactly the same.

4.8 from 4 reviews
Blackberry Lime Butter Cake with Blackberry Whipped Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • ½ cup unsalted butter (melted)
  • 2 cups blackberries*
  • ½ cup Lime Juice (about 3 limes)
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 whole eggs plus 2 egg yolk
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 tbsp grated lime zest
  • sprinkling of corn meal (optional)
  • 10 x sugar to dust
Blackberry Whipped Cream
  • 1 cup heavy cream
  • 1 tsp vanilla
  • ¼ cup sugar
  • ½ cup blackberries
  1. preheat oven to 350 degrees
  2. butter a 9” round cake pan.
  3. In a small bowl mix together flour, salt and baking powder.
  4. In a large bowl beat the whole eggs and egg yolks until blended.
  5. Add the butter, sugar, lime juice, vanilla and lime zest.
  6. Coat the blackberries in the flour* and set aside
  7. Stir in the remainder of the flour and then the floured blackberries.
  8. Spoon into prepared pan, smoothing the top.
  9. Sprinkle the top of the cake with a light dusting of cornmeal
  10. Bake until cake is browned, 35-40 minutes. Transfer to a wire rack to cool in pan for
  11. minutes.
  12. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
Blackberry Whipped Cream
  1. In a bowl add the cream,sugar and vanilla and whip at medium speed until almost you have soft peaks.
  2. add the blackberries and continue to whip until they are fully incorporated
  3. Place whipped cream in a pastry bag with tip and decorate the top of the cake with a ring of whipped cream, or just served the cake with a dollop of the blackberry whipped cream.
  4. Before serving dust inside the whipped cream with 10x sugar
*I increased the Blackberries to 2 cups because of their size compared to the blueberries, you could probably add another ½ cup to the mix to get more blackberries in every slice.


I did increase the cooking time by 5 minutes because the lemon cake was a just a little too wet, and with the extra baking time the cake turned out perfectly.   I used exactly the same cake ingredients, only increasing the blackberries to make up for the density change from the blueberries, and in truth you could have had another half cup of blackberries easily into the cake.   My only explanation for the curd like results was that the cake did not bake long enough, I don’t know what else could have produced those type of results.

One thing for certain is that no two ovens are alike, and many are so poorly calibrated that there can be  up to 50 degrees in variation, and this can affect cooking times drastically!  Cooking times should be used as a guide and when in doubt insert a toothpick or skewer into the cake to see if it comes out clean, If it does not, continue baking.  if the top looks too brown, just cover it with foil, just make sure to allow the cake to bake fully, and opening the door too much to check it will also adversely affect the results.

Thanks for stopping by today!



  1. This really is an amazing flavor combination. It looks incredibly refreshing, and just in time for spring.

  2. This sounds wonderful, Dennis. I make a blackberry lime jam that is one of my favorites so I can guess how wonderful the combo is in a cake. And that whipped cream looks soooo good 🙂

  3. I am naturally drawn to citrus anything quickly followed by berry something or other. You can only imagine my delight when I saw this recipe. Plus add butter and whipped cream…another love (dairy)…I’m practically beside myself typing this!

  4. This looks amazing! I love the citrus and berry combination.

  5. Love your version of the blackberry/lime combo!

  6. beautiful cake…i love the fresh combination of flavours 🙂

  7. One think about posting to the public, you are going to get varying degrees of skill level and preference of taste, which in turn means that not all people will like the recipe. However, I do like the way in which you handled the situation. Also, it is hard to assist someone when you are not actually there to see them execute the recipe.
    Lovely twist you added to the original-yum!

  8. Mmm, what a wonderful cake – I love how you used lime to contrast the sweetness of the blackberries, and that blackberry whipped cream sounds fantastic.

  9. I love the flavor combinations you used in this cake and it looks gorgeous. And I can completely agree with you on the 4am thing. That is a part of my old life I certainly don’t miss! Enjoy your week off.

  10. As an avid reader, I really appreciate your attention to detail on this blog. I love the second version of this cake too, beautiful as always!

  11. Wow Dennis, this looks fantastic! I still have your Caramel Butternut Squash Torte on my list to make also!

  12. Isn’t that the worst feeling – and then you start second guessing yourself thinking you forgot a step or an ingredient. I recently had the same issue with some cookies – turns out she used some sort of butter substitute when I said unsalted butter and the cookies melted all over the place and were flat as a pancake! Just go easy on yourself!

  13. What I love about you is you’re so versatile, and no matter what you tackle sounds/looks great. Last time I made bread I couldn’t remember whether I had put the yeast in – isn’t that hysterical? 🙂

  14. Dennis: This looks so good!

    I love the surprise of the filling in the middle.


  15. Blackberry and lime love each other. I like that you tested your recipe again and also gave us a variation.

  16. I’ll take a dessert with berries in it over chocolate any day. And this is not only decadent, but light and full of bright flavors. Love it, Dennis!

  17. Love this cake, Dennis. Looks awesome! I am a big fan of berries. I am more of a berry person than I am chocolate and this would go quick on my plate!!

  18. Looks nice and moist! Ready to be washed down with a good espresso 🙂

  19. I made the lemon blueberry twice… The first one I cooked a bit longer than the suggested time, and it was more gooey and curd-like. The second I cooked about ten more minutes and it was fantastic. Thanks!

  20. Una torta favolosa, complimenti. Un saluto Daniela.

  21. I TOTALLY want to make this when blackberries are in season again down here! The whipped cream looks especially fluffy and wonderful! Glad you’re enjoying the vaca! 😀

  22. This looks wonderful. The only thing this needs is a fork and my mouth. 🙂

  23. Chef, I can’t even tell you how much I love this cake!! The blackberries, lime, blackberry whipped cream! Oh, and of course, butter!!!

  24. The whip cream looks so pretty and delicious. You cannot win them all. Thanks for being so honest. I have had some major failures myself by using a tried and trusted recipe with a new oven.

  25. that’s right – no two ovens are alike….and you always have to account for user error haha – this is sheer perfection

  26. Kristiina says:

    I Made this yesterday with a friend of mine…it was a hit. Between me, her and her boyfriend we polished the whole thing off in one day. We loved the tartness of the cake against the sweetened cream 🙂 Lovely and just in time for spring!

    • Thank you so much for letting me know! I’m glad you enjoyed it!! I have a pineapple version that’s really good to, its in my archives

  27. Hi,

    I’m confused about the blackberries because the recipe doesn’t say how to treat them. Surely they have to be puréed before adding them to the whipped cream?

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