Blackberry Naked Cake with Cream Cheese Frosting | Driscoll's

Ingredients

• 4 Packages (6 ounces each) Driscoll’s Blackberries
• 2 3/4 Cups plus 1 tablespoon all-purpose flour, sifted
• 7 Tablespoons plus 1 ½ teaspoon cornstarch, sifted
• 3 3/4 Teaspoons baking powder
• 3/4 Tsp. baking soda
• 3/4 Tsp. kosher salt
• 1/4 Tsp. cinnamon
• 1 1/2 Cups (3 sticks) unsalted butter, at room temperature
• 2 1/4 Cups granulated sugar
• 6 Ounces egg whites, (approximately 6 egg whites), at room temperature
• 3/4 Cup sour cream, at room temperature
• 3 Teaspoons vanilla extract
• 2 Cups (4 sticks) unsalted butter, at room temperature
• 2 Packages (6 ounces each) cream cheese, at room temperature
• 6 Cups powdered sugar, sifted
• 2 Teaspoons vanilla extract
• 1 Tsp. salt
• 2 Packages (6 ounces each) Driscoll’s Blackberries