Blackberry Lemon Cake
  • 1 +1/2 Cups All-Purpose Flour
  • 1+1/2 Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 6 Tablespoons Unsalted Butter, room temperature
  • 1 Cup Sugar + 2 Tablespoonfuls Sugar
  • Zest of 1 Lemon, grated
  • 1 Large Egg
  • ½ Cup Milk (I have used whole, half and half, and 2% - all work well)
  • 1 Teaspoon Vanilla Extract
  • 1 + ½ Pints Fresh Blackberries (about 2-3 Cups)
  1. Preheat oven to 350F.
  2. Line the base of a 9 inch springform pan with parchment paper and grease the sides of the pan. Set aside. You can also use a 9 inch deep dish pie plate or a regular 10 inch pie plate.
  3. In a small bowl, combine flour, baking power, and salt. Stir and set aside.
  4. In a large bowl, cream together sugar and butter until light and fluffy - about 3 minutes. Beat in grated zest of 1 lemon.
  5. Whisk together egg, vanilla, and milk. Add to butter and sugar and mix until well combined, remembering to scrape down sides and bottom of bowl with a spatula half way through mixing.
  6. With mixer on low, gently add dry ingredients (flour, salt, and baking powder) and mix until batter is smooth and all ingredients are evenly incorporated. Again scrape down sides and bottom half way through mixing to ensure incorporation of all all flour.
  7. Pour batter into prepared springform pan. Place blackberries on top of cake batter, fitting them as closely as possible to each other in a single layer. Sprinkle remaining 2 tablespoonfuls of granulated sugar over the top of the cake.
  8. Place in preheated oven and bake at 350F for 10 minutes and then reduce oven temperature to 325F and bake until golden and toothpick comes out clean (minus blackberry juice) - about 50 to 60 minutes. Remove from oven and let cool on a wire rack.
  9. Once cool, run a knife along the edge of the springform pan to release edges of cake from the sides and remove springform pan from its base.
  10. Serve with whipped cream and extra berries or a sprinkle of powdered sugar.
Recipe by Fork Vs Spoon at