Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 1/2 cups fresh blackberries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest (optional)
- Purple food coloring a few drops, optional purple food coloring
- 1 cup unsalted butter, room temperature (for frosting)
- 3 1/2 cups powdered sugar
- 1 cup fresh blackberries (reduced to 1/3 cup puree)
- 4 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Extra fresh blackberries (for decoration)
- Edible flowers (optional)
- Fresh mint leaves (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- Cream together softened butter and sugar until light and fluffy.
- Gradually add eggs one at a time and then stir in vanilla extract.
- Combine buttermilk and lemon zest in a separate bowl; alternate adding this mixture with dry ingredients into the butter mixture.
- Gently fold in fresh blackberries.
- Divide batter between prepared pans and bake for 32 minutes or until a toothpick comes out clean.
- Cool cakes completely before frosting with blackberry cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg