Blackberry Tea Cake

Ingredients

• 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
• powdered sugar, for dusting (optional)

Instructions

1. 1

   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. 2

   Sift the flour, baking powder, and salt together in a bowl.

3. 3

   In a standing mixer or separate bowl with a hand mixer, beat the butter and sugar until fluffy, about 3 minutes.

4. 4

   With mixer on low, add eggs one at a time. Add vanilla, milk, sour cream, and lemon zest and mix to combine.

5. 5

   Slowly add dry ingredients to wet and mix until just combined. Do not overmix.

6. 6

   Arrange blackberries in an even layer on the bottom of the prepared dish. Pour batter over top and spread to cover.

7. 7

   Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Check at 35 minutes.

8. 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.