Blackberry Lemon Cake

Two things happened in the past few weeks:

1. Blackberries were on sale at Fresh Thyme for like $0.99 per package, which meant I had to buy ALL of them.

2. Alexis was somehow stunned that I know how to make a good lemon cake.

Those two things came together and resulted in me documenting this recipe. For what it's worth, Alexis, raspberries would also work or skip the berries all together. This is just a solid lemon cake recipe.

Blackberry Lemon Cake

1 pint blackberries
1 1/1 cups all-purpose flour
1 1/2 teaspoons baking powder
Lemon zest from two lemons
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
Lemon juice from 1 1/2 lemons
1/2 cup buttermilk

Glaze
1 cup powdered sugar
Lemon juice from 1/2 lemon
1 tablespoon milk

1. Preheat the oven to 350° F. Coat a 8x8" pan with butter.

2. In a medium mixing bowl, whisk together the flour, baking powder, lemon zest, and salt.

3. In a separate large mixing bowl, mix together the sugar and butter until creamy. Slowly add the eggs and mix some more and then add the vanilla extract and lemon while mixing some more.

4. Keep mixing the moist (... and I still hate that word) ingredients while slowly adding the dry ingredients. Once all of that is happy and smooth, add the buttermilk and mix just a bit more.

5. Toss the blackberries in the bottom of your buttered pan. Pour the cake mix over top.

6. Bake for 35-40 minutes at 350­° or until a toothpick comes out clean.

7. Allow the cake together to cool completely.

8. Mix the glaze ingredients together with a fork. Invert the cake onto a plate and slowly pour the glaze over top. If you're like me and consistently make the glaze too runny no matter how carefully you measure all of the things, just add a little more powdered sugar.