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Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition.
It is a homemade, moist lemon cake with fresh blackberries baked right in. Add in layers of lemon curd and a perfect mascarpone whipped cream and you have the most mouthwatering cake. I am swooning over this lemon cake.
This morning there were brown sugar, blackberry + white chocolate scones; this afternoon I slid a lemon blackberry pound cake into the oven, made with butter from D Dutchmen Dairy and eggs from Nanoose Bay. Lemons and blackberries together are magic.
We loved the lemon and blackberry flavor combination, but you could use strawberries, blueberries, or raspberries instead. Follow the directions on the box of cake mix to prepare two 8 inch cake rounds. Remove from the oven, and let cool. While the cake is cooling, mix up the frosting.
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