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Preheat the oven to 350°F. Lightly grease or line a loaf pan with parchment paper.
In a medium bowl, whisk together the Caputo "00" Baking Flour, salt, and baking soda.
In a large bowl, cream the softened butter and sugar until light and fluffy (using a stand or hand mixer if preferred). Add the eggs one at a time, mixing well after each addition.
Mix in the honey and vanilla, then add the milk and sour cream, stirring until smooth.
Gradually add the dry ingredients to the wet, mixing just until combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean, and the loaf is dark golden brown.
While baking, prepare the honey whipped cream. Beat the cold heavy cream until slightly thickened, then add the honey and vanilla. Continue whipping to soft to medium peaks. Do not overwhip. Refrigerate until ready to serve.
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before serving.
When ready to serve, top with honey whipped cream, fresh blackberries, edible flowers, and a drizzle of honey!