Author Pam - For the Love of Cooking / Original by Saving Room for Dessert
Equipment
9-inch Springform Cake Pan
Ingredients
2½cupsflour
1cupwhite sugar
2½tspbaking powder
½tspsalt
¼tspbaking soda
3largeeggs
1cupsour cream
Juice and zest from 1 large lemon
1tspvanilla extract
½cupunsalted butter, melted & cooled
2cupsfresh blackberries
2tbspcoarse sugar (or white sugar), for topping**I used white sugar
Instructions
Preheat the oven to 325 degrees. Coat a 9-inch springform cake pan with cooking spray.
Whisk together the flour, sugar, baking powder, salt, and baking soda until well combined. Make a well in the center.
In another bowl, whisk together the eggs, sour cream, lemon juice, and vanilla extract until well combined. Slowly drizzle in the melted butter until very well combined.
Pour the sour cream mixture into the flour mixture; stir with a rubber spatula until just combined; the batter will be very thick.
Pour 2/3 of the batter into the prepared cake pan. Sprinkle with half of the blackberries evenly on top. Pour the remaining batter on top and spread out evenly. Distribute the remaining blackberries evenly on top of the batter. Sprinkle the sugar evenly on top.
Place into the oven and bake for 50-60 minutes, or until a wooden tester inserted in the center comes out clean.
Remove from the oven and allow to cool on a wire rack for 15-20 minutes before slicing and serving. Enjoy.