oh, I used the meringue buttercream recipe instead of the vanilla buttercream because I didn't want to used eggs that weren't fully cooked.

I tried this out and ran into a little trouble when adding my blackberry puree. I didn't strain it first, so all of the extra liquid made my buttercream curdle and I couldn't get it to smooth out. Next time I would definitely strain the puree first before adding it. However, it taste great. Also, I am pregnant and was concerned about the egg whites, so I used meringue powder in place of the egg white and cream of tarter and it worked great.

i love any thing blackberry,,,,,i often put jam in the middle layer then frost