Blackberry Cake
Sweet summer blackberries are the star of this three-layer cake.


  1. For the cake: Heat oven to 350 degrees. Cream together sugar and butter until fluffy. In a separate bowl, sift flour, baking powder and salt together. Alternately add flour mixture and milk until just combined. Gently fold in egg whites
  2. Grease and flour three 8-inch round baking pans. Divide batter evenly into pans. Evenly distribute berries on top of each layer. Bake for 12 to 15 minutes, until center spring to the touch or a cake tester comes out clean when placed in the center. Set aside to cool.
  3. For the icing: In a small saucepan, stir blackberries and sugar until a thick syrup forms, about 20 minutes. Set aside to cool.
  4. When cool, puree berry syrup until very smooth. In an electric mixer, combine berry syrup and butter. Whip until well combined. Add powdered sugar and milk alternately, until icing is thick, creamy and a pretty, pale purple color.
  5. When cake layers are completely cool, ice each layer and carefully assemble. Decorate with whole berries, mint leaves and extra icing. Sprinkle with a bit of purple sugar, if desired.

blackberry cake