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
- 1 cup unsalted butter, room temperature (for frosting)
- 3 1/2 cups powdered sugar
- 1 cup fresh blackberries, reduced to 1/3 cup puree (for frosting)
- 4 ounces cream cheese, room temperature (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Extra fresh blackberries (for decoration)
- Edible flowers, optional (for decoration)
- Fresh mint leaves, optional (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a stand mixer, cream butter and sugar until light and fluffy, then add eggs one at a time along with vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix this with the creamed mixture alternating with buttermilk until just combined.
- Gently fold in fresh blackberries and evenly distribute the batter into prepared pans.
- Bake for about 30–32 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to racks.
- For frosting, beat together softened butter and cream cheese; gradually add powdered sugar and blackberry puree until smooth.
- Frost between layers and on top of the cooled cake. Decorate with extra blackberries if desired.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg