When you want a cake but without all the fuss!
Blackberry Lemon Creams are little handheld lemon cake cookies
topped with blackberry cream and blackberry compote
Thick and soft, fluffy lemon cookie cakes are made with just 8 ingredients
whip up the 3 ingredient blackberry cream while they bake
with a quick stove top blackberry fruit spread
Ready in about an hour ladies and gentlemen your cake is now served!
Not sponsored by any product or company below
Notes for Success
The following recipes whip up in less than an hour but if you are like me you may always have a stash of Vanilla Buttercream on hand which makes this project even easier! Just grab about 2 cups worth and add the blackberry fruit topping to it and you have instant icing for your Blackberry Lemon Creams!
Frozen berries are always my preference when making fruit compotes since I don’t have to add any additional water and sometimes I exclude the sugar too! Frozen berries break down much easier and the entire compote is ready in about 15 minutes!Â
Blackberry Lemon Creams
Be sure to read the Notes for Success section above the recipe!
Ingredients Â
For the Lemon Cake Cookies
- 1½ cups All Purpose Flour 188g
- 1¼ teaspoons Baking Powder
- ½ cup Granulated Sugar 100g
- 3 Tbs Vegan Butter 42g
- 3 Tbs Vegetable Oil 45ml
- 3 Tbs Plant Milk 45ml
- 1 teaspoon Lemon Zest 5ml
- ½ teaspoon Lemon Extract
- ¼ teaspoon Salt
For the Blackberry Topping
- 1 cup Blackberries
- 2 Tbs Granulated Sugar
- 2 Tbs Water
- ½ teaspoon Cornstarch
- 1 teaspoon Water
For the Lemon Cream
- 1 cup Vegan Butter 226g
- 1 cup Confectioners Sugar 120g
- 2 Tbs Blackberry Compote from above recipe
InstructionsÂ
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Preheat the oven to 350℉
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First prepare the lemon cake cookies by combining the flour, sugar, baking powder & salt in a large mixing bowl. Whisk or sift to distribute the ingredients evenly
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Melt the vegan butter then combine it with the oil & plant milk & lemon extract then add everything including the lemon zest to the dry ingredients in the mixing bowl, whisk or mix by hand with a spatula
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The batter will look smooth & slightly shiny
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Scoop with a 2 ounce scoop onto a parchment lined sheet pan spaced 2″ apart & bake in the preheated oven for 15 minutes or until lightly golden & no longer raw in the centers
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Cool completely while you prepare the blackberry fruit topping: In a small sauce pot combine the blackberries with the sugar & first measure of water over medium heat until it comes to a low boil
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Combine the other measure of water & cornstarch & whisk to a slurry add this to the boiling berries & stir for 15 seconds
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Remove from the heat & cool completely to cold
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Cream the vegan butter with an electric mixer to fluffy, add the sifted confectioners sugar mix well then add the 2Tbs of cooled blackberry fruit topping from the above recipe & whip on high speed to fluffy
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Ice the cooled cookies with the blackberry cream & top with blackberry compote
Notes
Storage Blackberry Lemon Cream Cookies can be left at room temperature for 1 day but for longer storage it is best to keep refrigerated for up to 4 days. Freeze wrapped well for up to 1 month
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