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Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mash blackberries lightly until juicy but still chunky; set aside.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Cream butter and sugar until light and fluffy; beat in eggs one at a time.
Mix in vanilla, lemon zest, and food coloring if using.
Add dry ingredients and buttermilk alternately, mixing just until combined.
Gently fold in mashed blackberries.
Divide batter between pans and bake 30–35 minutes, until set.
Cool 10 minutes, then remove from pans and cool completely.
Cook blackberries over low heat until thick, strain seeds, and cool.
Beat butter and cream cheese until smooth.
Gradually add powdered sugar, then mix in blackberry puree, vanilla, and salt.
Frost one cake layer, top with second layer, and frost the entire cake.
Decorate with blackberries, flowers, and mint if desired.