The Most Delicious Blackberry Lime Cake Recipe You’ll Ever Make!

Blackberry Lime Cake – tender cake infused with lime zest, frosted with
blackberry buttercream, topped with fresh blackberries and edible
flowers

Summer in Every Bite: Blackberry Lime Bliss

Welcome to our tantalizing blog post all about Blackberry Lime Cake Recipe! If you’re a fan of bold and refreshing flavors, then you’re in for a treat. Our Blackberry Lime Cake is a perfect balance of tangy and sweet, with the zesty kick of lime complementing the juicy sweetness of blackberries. Made with fresh ingredients and bursting with flavors, this cake is a summer delight that will brighten up your dessert table. Join us as we share our delicious recipe for this irresistible cake that will bring a taste of summer to your taste buds!

INGREDIENTS

For the Blackberry Lime Cake:

• 3 cups all-purpose flour, spooned and levered
• 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

Prepare the blackberry-lime cake

1. Preheat the oven to 350 F. Butter and lightly flour three 8-inch round
   cake pans. Line with parchment paper circles.
2. Whisk together the flour, baking powder, baking fizzy drink, and salt.
   Grate the lime zest and stir into the flour. Set aside.
3. In a small bowl, combine the milk and lime juice. Stir and set aside to
   curdle the milk. This is similar to making homemade buttermilk.
4.  In the bowl of a food processor, beat butter and sugar with the
   whisk attachment on medium speed. Beat for about 3 minutes until the
   mixture is pale and fluffy.
5. Add the eggs one at a time while the mixer is running on low speed. Mix
   well after each egg.
6. Add the vanilla extract and stir to combine.
7. Add the flour mixture in three stages, alternating with the milk, always
   starting and ending with the flour mixture. Do not over mix. Stop the
   mixer and scrape down the bowl and mixing blade.
8. Divide the batter evenly among the three 8-inch round cake pans.
9. bake for 25-27 minutes, or until a toothpick inserted in the centre comes
   out clean.
10. Cool in the tins for 5 to 10 minutes, then cool on a wire rack.

1. Combine the blackberries, sugar, and lime juice in a saucepan over medium
   heat.
2.  cook for 10 to 15 minutes until the juice is bubbling and the
   berries are soft enough to mash with the back of a spoon.
3. Press the mixture through a fine-mesh sieve into a clean bowl to remove
   the seeds. Use the back of your wooden spoon to push through as much pulp
   as possible. Scrape the bottom of the sieve to remove all the blackberry
   pulp. Discard the seeds and return the puree to the pot.
4. Cook over medium heat, stirring with a wooden spoon, until reduced to a
   few tablespoons, about 10 minutes.
5. Transfer to a small bowl and cover with cling film. When doing so, press
   the cling film down enough to touch the blackberry reduction so that a
   skin does not form. Leave to cool

Prepare the blackberry buttercream

1. Place the egg whites and sugar in the bowl of a food processor and whisk
   to combine.
2. Place the bowl over a pan of simmering water to create a double boiler.
   Stirring constantly, heat the egg mixture until it reaches 160 degrees on
   a sugar thermometer. Carefully transfer the bowl to the stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8
   to 10 minutes until the bowl is no longer warm to the touch and the
   meringue mixture is fluffy, glossy, and forms a stiff peak.
4. Switch to the paddle attachment. On low speed, slowly add the cubed butter
   and mix until incorporated.
5. Add the vanilla extract and beat on medium-high speed for about 3 to 5
   minutes until silky and smooth.
6. Add the blackberry reduction and whip again until incorporated. The
   buttercream may look broken in one place. Continue to whisk until
   completely smooth.

NOTES

* Be careful not to put too much flour in the measuring cups. Too much
flour can result in a heavy and too dense cake. Spoon the flour into the
measuring cup and then skim off the excess.

* When you have finished mixing the cake batter, scrape the blade of the
mixer to catch any lime zest that has accumulated. Lift this back into the
cake batter before pouring it into the tin.

* You can bake this cake as two full-size 8-inch round cake layers.
Alternatively, I baked it as three intentionally shorter 8-inch round
layers – this saves time and effort by not having to torture the shorter
layers. The resulting layers are about 1.25 inches high. If using only two
ramekins, fill them only 2/3 full so they do not overflow.

* If at any time the buttercream appears curdled, just keep mixing. If
the buttercream appears soupy, put it in the fridge for 10 to 15 minutes
and then mix again.

* To enhance the flavor of fresh blackberries, make a double batch of
blackberry reduction and spread a thin layer between the cake layers. Or
halve the fresh berries and place them between the cake layers.

* Add the flowers just before serving as they will wilt over time,
especially if refrigerated.

* Shop in the fridge. Serve at room temperature.