📝 Instructions
1: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2: Mash the blackberries lightly until juicy but still chunky; set aside.
3: Whisk flour, baking powder, baking soda, and salt in a bowl.
4: Cream butter and sugar until light and fluffy; beat in eggs one at a time.
5: Mix in vanilla, lemon zest, and food coloring if using.
6: Add dry ingredients and buttermilk alternately, mixing just until combined.
7: Gently fold in the mashed blackberries.
8: Divide batter between pans and bake 30–35 minutes, until set.
9: Cool 10 minutes, then remove from pans and cool completely.
Frosting
1: Cook blackberries over low heat until thick, strain seeds, and cool.
2: Beat butter and cream cheese until smooth.
3: Gradually add powdered sugar, then mix in blackberry puree, vanilla, and salt.
Assembly
1: Frost one cake layer, top with second layer, and frost the entire cake.
2: Decorate with blackberries, flowers, and mint if desired.
🕒 Preparation Time: 55 minutes
💡 Tips
● Room-temperature ingredients give the softest cake
● Don’t overmix once flour is added
● Straining the blackberry puree keeps frosting silky
● Lemon zest makes the berries pop without tasting lemony
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