A simple, not-too-sweet blackberry cake that works for breakfast, an afternoon snack, or dessert. Fresh blackberries, lemon zest, and sour cream baked into one pan and ready in 45 minutes.
0 Preheat oven to 375°F. Butter and flour a 13x9inch baking dish. Line with parchment paper, leaving an overhang on the sides (optional but makes flipping much easier.)
2 Sift the flour, baking powder, and salt together in a bowl.
3 In a standing mixer or separate bowl with a hand mixer, beat the butter and sugar until fluffy, about 3 minutes.
4 With mixer on low, add eggs one at a time. Add vanilla, milk, sour cream, and lemon zest and mix to combine.
5 Slowly add dry ingredients to wet and mix until just combined. Do not overmix.
6 Arrange blackberries in an even layer on the bottom of the prepared dish. Pour batter over top and spread to cover.
7 Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Check at 35 minutes.
8 Cool on a wire rack for 20 minutes. I like to flip onto a serving platter so the berries face up, but you can serve straight from the pan too. Dust with powdered sugar to serve.
