BLACKBERRY CAKE

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.