Easy and Moist Blackberry Cake

Preheat the oven to 350° F and spray 2 9” baking pans with baking spray or line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute until fluffy and pale yellow in color.
Add in the eggs one at a time, stopping the mixer before each addition. You may have to scrape down the sides-stop the mixer.
In a medium size bowl combine the flour, baking powder, baking soda and salt.
In a large mixing cup or a small bowl, combine the yogurt and juice.
Add in ⅓ of the flour mixture, and mix on low until incorporated into the mix. Then add in ½ of the yogurt and juice mixture (while still on low). Then another ⅓ of the flour, the last of the juice, and the last of the flour mixture. Stopping to scrape down the sides as needed.
Toss the blackberries with 2 tablespoons of flour so they don’t sink to the bottom of your cake, and CAREFULLY mix them slowly into the batter. You don’t want to break them up so be careful with mixing.
Pour the batter evenly into the two baking pans and bake for 30-35 minutes until the edges of the cake are golden brown and break away from the pan- or when the top of the cake feels firm and not jiggly.

Melt the chocolate over a double boiler or melt in the microwave for 30 seconds at a time. Allow the chocolate to cool before adding to the rest of ingredients otherwise it will melt the butter.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners sugar on medium speed until fluffy.
Add in the cooled, melted white chocolate and mix again on medium speed moving up to high for 30 seconds.
Stop the mixer, scrape down the sides, and add in the half n half. Continue mixing on medium speed until light and fluffy. If you want it thinner, add in another ½ teaspoon half n half until the consistency is where you want it.
Frost the cake layers as you wish! For tips on how to do that check out this post!