Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons lemon zest
- 2 cups fresh blackberries
Optional Topping
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Butter and flour a 13×9-inch baking dish. For easier removal, line with parchment paper and leave an overhang on the sides.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl using a hand mixer or stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
- Reduce mixer speed to low and add eggs one at a time. Mix in vanilla extract, milk, sour cream, and lemon zest until combined.
- Gradually add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.
- Arrange the blackberries evenly across the bottom of the prepared baking dish.
- Pour the batter over the berries and spread evenly with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 20 minutes. If desired, flip onto a serving platter so the blackberries are on top.
- Dust with powdered sugar before serving.
Notes
- Fresh or frozen berries both work well. If using frozen berries, do not thaw first.
- Substitute raspberries, blueberries, or strawberries for variety.
- An 8×8-inch or 9×9-inch pan can be used; increase baking time by about 10 minutes.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
