Cake with blackberry cream

Ingredients :

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/3 cup milk
1 cup fresh blackberries
For the cream cheese frosting:
8 oz shredded cream cheese
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 cup blackberry puree (mashed)

Directions:

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.

Gradually add dry ingredients alternating with sour cream and milk. Mix until smooth.
Gently fold in blackberries, then pour batter into prepared pan.
Bake for 30-35 minutes or until clean toothpaste comes out. Totally cool.
For the frosting, beat cream cheese and butter until soft. Add powdered sugar and vanilla.
Stir blackberries until well blended. Fresh frozen cake generously.
Notes:
Swap blackberries for raspberries or blueberries for a different flavor.
Add a lemon twist to the frosting for a touch of zesty. Prep
Time : 20 minutes | Cook Time : 35 minutes | Total Time: 1 hour | Calories: 320 per slice | Servings: 8