Lemon Blackberry Cake

It was only upon finishing the last cake (an orange and blackberry loaf) that I realized that I'd not baked with blackberries as much as the other berries. Since the last experiment demonstrated the success of melding citrus with blackberries, I tried pairing the berries with my favorite lemon cake. 

I adapted the recipe based on my previous berry cake experiments, and here's the result. The lemony flavor goes great with blackberries. This cake is much more tart than the orange-blackberry one.

Ingredients:

1. 1 cup all-purpose flour
2. 2/3 cup sugar
3. 1/2 teaspoon baking powder
4. 1/2 teaspoon baking soda
5. 1 egg, at room temperature
6. 1/2 cup buttermilk / sour cream / yogurt
7. 1/2 stick butter, at room temperature (1/4 cup butter)
8. 1/2 teaspoon vanilla extract
9.  2 tablespoons grated lemon zest
10. 1 cup blackberries
11. 2 tablespoons turbinado sugar to sprinkle on top

Preparation:

1. Butter and flour a 9 inch springform cake pan. Preheat oven to 400 F
2. Mix dry ingredients together - flour, baking powder, baking soda
3. Cream butter until smooth and fluffy
4. Add sugar and beat until creamy
5. Add egg and beat until mixed
6. Add vanilla extract, lemon zest and mix
7. Add the buttermilk/yogurt/sour cream and mix well
8. Add the dry ingredients and mix gently with a spatula until just combined
9. Sprinkle the blackberries on top (they sink regardless of how you distribute them)
10. Finally sprinkle turbinado sugar on top
11. Bake for 25-30 minutes until a tester comes out clean. Cool pan on a wire rack for 15 minutes. Then run a knife around the edges to loosen the cake from the pan, and remove the springform attachment. 

Serve as is for a tart and sweet treat!