It’s the season to bake with berries! I couldn’t find a recipe I liked for today and so I decided to improvise my own.
- 1 1/2 cups unbleached white flour, 1 tablespoon for the berries
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup olive oil
- 1 cup sour cream
- 3 extra-large eggs
- 3 large lemons (grate zest and juice lemons, set aside separately)
- 3/4 cup sugar for cake, 4 teaspoons sugar for syrup
- 1 cup fresh blackberries
Preheat the oven to 350°F. Grease and flour a 9.5″ glass baking dish (or other type of baking pan of your choosing). Rinse the blackberries, shake off excess water, and lightly coat with 1 tablespoon of flour. Set these aside.
Whisk together the olive oil, sour cream, eggs, lemon zest, and sugar. Many people like to combine the dry ingredients and then incorporate them into wet. I prefer to wash only one bowl and have not noticed a difference. So, I encourage you to just mix the salt and baking powder into the wet ingredients and then, lastly, whisk in the flour until combined.
After the batter is ready, gently fold in the blackberries and pour the mixture into the prepared baking dish. Bake for 50-60 minutes or until lightly browned on top and cooked in the center.
While the cake bakes, cook the reserved sugar and lemon juice in a small pot on the stove until the sugar has fully dissolved and then set it aside. After removing the cake from the oven, pierce the top in several spots with a toothpick. This will allow the lemon syrup to soak into the cake more consistently. Pour the lemon syrup slowly over the top and, if you see it pool on the edges, lift the cake slightly to allow it to drip beneath the cake. Use as much or as little as you like. My lemons were particularly juicy and so I did not use all of the lemon syrup. In fact, in future attempts, I may omit it entirely because the zest really makes it lemony enough for me.
Allow the cake to cool, slice, and serve with a generous dollop of freshly whipped cream.