3/4 c. Blue corn flour
3/4 c. all-purpose flour
2 c. blackberries
3/4 c. + 2 tbsp. honey
2 eggs, beaten
1/2 tsp. salt (optional)
1/2 tsp. baking soda (needed)
1/2 tsp. baking powder (needed)
1/2 tsp. Brewer's yeast (needed)
1/2 tsp. mace (needed)
1/2 c. raw milk
1/2 c. butter (1 cube)
Blackberry jam
Powdered sugar
Cool Whip
Blackberry frosting
Raw Milk
Blackberries
Vanilla frosting

Mix both flours with salt, baking soda, baking powder, Brewer's yeast and mace together. Stir all these dry ingredients together until well blended in large bowl.

Melt one cube of butter in a pan, let cool for 7 1/2 minutes. Get out a smaller bowl. Pour butter into the smaller bowl, stir in raw milk, honey and 2 eggs beaten. Pour the smaller bowl into the larger bowl. Stir and beat to make batter. Stir and beat until all lumps are gone and batter consistency is smooth. Grease and flour 7x7x1 inch cake pan.

Mix in the 2 cups of blackberries. Check for and break up any dry lumps of flour that remain. Pour batter into floured cake pan(s). Recipe may be doubled for 2 layer cake. Bake at 350 degrees for 35 minutes or until golden brown on top. Take out of oven. Let cool for one hour before frosting.

For 2 layer cake frost with blackberry jam, blackberry or vanilla frosting. For 1 layer cake serve as blackberry short cake.