1 ¾ cups (220 g) all-purpose flour, plus more for dusting
1 cup (200 g) granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup (180 ml) sour cream
1 teaspoon vanilla extract
1 tablespoon brandy
Zest of 1 lemon
3 cups (420 g) blackberries
Vanilla ice cream, for serving (optional)
Preheat the oven to 350°F (175°C).
Butter an 8-inch (20 cm) round cake pan and dust with flour.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, sour cream, vanilla, brandy, and lemon zest until smooth.
Make a well in the dry ingredients and pour the wet mixture into the middle; stir until fully incorporated.
Fold in 1 cup (140 g) of the blackberries with a rubber spatula.
Pour batter into the prepared pan and add the remaining blackberries.
Bake about 1 hour, until golden brown and a cake tester inserted comes out clean.
Let cool. Serve with good vanilla ice cream, some whipped cream, or even just a little crème fraiche.
Recipe adapted from Matty Matheson: A Cookbook By Matty Matheson