Blackberry breakfast cake

Preheat oven to 325°F. Lightly grease a 9-inch pan then set aside.

In a small bowl, add the blackberries with 1-2 tbsps of flour and coat the berries. Set aside.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.

In a medium mixing bowl whisk the eggs until blended. Add the sour cream, vanilla, lemon juice and lemon zest. Whisk until blended. Slowly add the melted butter whisking constantly until combined. Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are almost combined then stir in the blackberries gently. The batter will be very thick.

Allow the cake to rest for 10 to 15 minutes before baking.

Bake at 325°F for 60 to 70 minutes or until a toothpick or knife inserted into the center comes out with no wet batter. Moist crumbs are okay.

Cool the cake for 20 minutes then transfer to a serving plate. Optional: dust with powdered sugar.