INGREDIENTS
Blackberry Cake:
eight ounces (227 g) buttermilk (or regular milk with one Tbsp white vinegar added) (Make sure your
buttermilk is fairly fresh, the older buttermilk is the higher the acidity level)
three ounces (eighty five g) vegetable oil
three large eggs
one tablespoon lime zest (About 1 lime)
one tablespoon lime juice
eleven ounces (three hundred fifty g) all-purpose flour
eleven ounces (three hundred twelve g) granulated sugar
one teaspoon salt
one teaspoon baking soda
eight ounces (two hundred twenty seven g) unsalted butter
two tablespoons all-purpose flour (For dusting on blackberries)
four ounces (one hundred thirteen g) blackberries (You can use frozen, but don’t thaw them)
Blackberry Puree:
sixteen ounces (four hundred fifty three g) fresh or frozen blackberries
one tablespoon lime zest
two tablespoon lime juice
one tablespoon corn starch
1/8 teaspoon salt
Blackberry Buttercream Frosting:
twenty four ounces (six hundred sixty g) unsalted butter room temperature (You can use salted butter but it will affect the
taste and you need to leave out additional salt)
twenty four ounces (six hundred eighty g) powdered sugar sifted if not from a bag
two teaspoons vanilla extract
six ounces (one hundred seventy g) pasteurized egg whites room temperature
two ounces (fifty seven g) blackberry puree (You can add more if you want to)
1 drop Americolor electric pink food coloring (Optional)
