Blackberry Puree:
Combine lime juice and cornstarch, to make a slurry, mix until no lumps. Mix with blackberries and salt in a saucepan.
Use an immersion blender to make the filling smooth, turn on heat and being to cook down the berries, keep stirring to keep the puree from cooking too quickly on the bottom of the pan.
Once puree has thickened up slightly, remove from heat stir in zest and transfer to a bowl to cool to room temp. You will use about 6 Tablespoons of the puree to add to your cake, the rest will be used to color and flavor your buttercream.
You will end up with about 1/4-1/2 cup of puree for the buttercream. If you choose to strain the seeds out of all of the puree, add a couple extra ounces of berries to account for the loss in straining.
I chose to leave the seeds in for the cake, and strain the seeds out for the buttercream, seeds can be left in for the buttercream too, your choice. Store leftover puree in the fridge for up to a week or freeze for 6 months.
Blackberry Cake:
Heat oven to 335º F/168º C. Prepare two 8″ round cake pans with cake goop or another pan release that you prefer.
Measure out buttermilk. Place 4 oz in a separate measuring cup. Add the oil to the 4oz of buttermilk and set aside.
To the remaining milk, add your eggs, lime zest, gently whisk to combine, keep the lime juice separate, you will add this at the end.
Place the flour, sugar, baking soda, and salt into the bowl of your stand mixer with the paddle attachment. I’m using my Bosch universal plus mixer but you can use whatever mixer you have.
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