Blackberry Lime Cake

Spring is officially here. While our local weather has been up, down and everywhere in between, my heart is ready for birds chirping, green buds of new growth on the trees and blooms of color. Mother Nature might be slow to cooperate, but this is the time of year to embrace color, in all of its pastel glory. From Easter and Mother’s Day to baby and bridal showers, there’s ample opportunity to dive straight into the lush florals and gorgeous hues that springtime has to offer. And today’s cake does not disappoint.

This is cake is a celebration of everything spring.  Shades of violet sing as sweetened blackberries meet up with subtle notes of lime, created only with nature’s best. Not only are we decorating with gorgeous edible flowers but we’re tinting the frosting with the pigments naturally found in fresh blackberries. The result is a subtle lavender hue that looks like it came from a bottle but really came from the earth’s bounty. To keep this theme going from the inside out, we’re using Bob’s Red Mill Organic Unbleached White Flour as the base of our cake layers.

Bob’s products are no newcomer to my pantry, as their natural foods have been a staple in this house for years. Their Organic All-Purpose Flour is traditionally milled from organic hard red wheat and contains no additives. It’s unbleached and unbromated, making for a better, more wholesome cake. If you’re going to bake from scratch, isn’t it nice to know what’s in your ingredients? With Bob’s, you know you’re getting a premium baking flour – no more, no less – that produces light, airy baked goods that you can trust. Paired up with our blackberries, it’s good food for all.



For the Lime Cake;
  • 3 cups Bob’s Red Mill Organic Unbleached White Flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons organic lime zest
  • ¾ cup whole milk
  • ¼ cup lime juice
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs, room temperature
  • 2 teaspoons vanilla extract

For the Blackberry Reduction;
  • 12 ounces fresh blackberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon lime juice

For the Blackberry Buttercream;
  • 6 egg whites
  • 1 ½ cups granulated sugar
  • 1 ½ cups unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons blackberry reduction

For the Assembly;
  • 12 ounces fresh blackberries
  • edible flowers (micro pepper, alyssum and micro mint) washed and dried

Make the Lime Cake;
  • Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  • Whisk together flour, baking powder, baking soda and salt. Zest limes and whisk into flour. Set aside.
  • In a small bowl, combine milk and lime juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk.
  • In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 3 minutes.

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