Lemon Layer Cake With Blackberry Frosting
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Oh my goodness, this final recipe with blackberries from our property is possibly my favorite of the year. There’s just something about that combination of lemon and blackberry that makes the . I started by baking two 8-inch round cakes from a boxed lemon cake mix and letting them cool overnight. They needed a little bit of cake taken off the top of each to make them flat, which is so important when you’re layering them. To make the frosting, make a simple syrup by heating 2 cups of blackberries and 1/2 cup of sugar in a saucepan over high heat. Stir it frequently to break the berries down and dissolve the sugar. In the bowl of a stand mixer, beat two packages of room-temperature cream cheese until smooth. Slowly pour in 1/8 cup of the blackberry syrup from the saucepan and mix completely. To finish the frosting, add powdered sugar to the cream cheese mixture a cup at a time, mixing thoroughly each time. Use less powdered sugar for a true glaze, and more for a tick frosting. I used 8