Directions

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans.
• Cream the butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the blackberry puree and vanilla extract.
• Combine the flour, baking powder, baking soda, and salt in another bowl.
• Gradually fold the dry ingredients into the wet ingredients, alternating with the buttermilk.
• Pour the batter evenly into your prepared pans.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack.