• 18 oz blackberries – pureed and strained to remove seeds
  • 1/3 cup milk
  • 6 large egg whites
  • 2 tsp lemon juice
  • 2 1/4 cup cake flour
  • 1 3/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1.5 sticks of butter, softened

  • Blackberry Frosting

  • 2 sticks of unsalted butter, soft
  • 1/2 tsp vanilla ext
  • 1/4 tsp almond ext
  • 2 cup of powdered sugar (this can vary according to sweetness)
  • 1/4 cup blackberry puree


    Beat the egg whites, lemon juice, and 3/4 cup sugar in a bowl until soft peaks. Then separately beat the butter with the 1 cup sugar, and add in the rest of the ingredients, beating well. Remove 1/4 cup of blackberry puree for the frosting and pour the rest into the bowl. At the end, fold in the egg whites mixture. Bake at 350 degrees for about 18 minutes, or till a toothpick comes out with crumbs, not wet batter attached.

    Cream the butter and slowly add in the rest of the ingredients. You can adjust the consistency by adding milk (to thin it) or sugar (to thicken). I put a lot less sugar and more puree since I wanted the full blackberry experience!


bikemom3 Says... 16 Aug 2011 , 2:43pm

Can't wait to try this with all the berries from my yard

GAMEDALTON Says... 21 Aug 2011 , 3:42am

Can you use frozen blackberries?

FreeSpirit332 Says... 22 Aug 2011 , 9:46am

This recipe came out a bit dense and also hard to get out all of the seeds... THERE IS A LOTT haha, veryy tasty tho.

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