Ingredients
- 2 cupsfresh blackberries
- 1 ¼ cupsgranulated sugar + 1 tbsp for prepping the pan
- zest of two lemons
- 1 cupsalted butter, softened + 1 tbsp for greasing the pan
- 2eggs (at room temperature)
- 1 tspvanilla
- 2 cupsall-purpose flour
- 1 ½ tspbaking powder
- ½ tspsalt
- 1 cupplain greek yogurt (at room temperature)
Directions
- 1
Preheat the oven to 350 F. Start by prepping the pan. Use 1 tablespoon of butter to thoroughly grease an 8-inch square pan, making sure to get all the edges and corners as well.
- 2
Wash and dry the blackberries. Line the bottom of the pan with blackberries so the entire bottom surface is covered. Sprinkle 1 tablespoon of sugar evenly across the blackberries. Set the pan aside.
- 3
Add the sugar and lemon zest to a large bowl. Use your fingers to rub the lemon zest into the sugar, releasing the lemon oils. Add the butter and use a stand mixer or hand mixer to mix for 2-3 minutes until fully combined and fluffy. Add the eggs and vanilla. Mix until just combined, about 1 minute.
- 4
In a separate bowl, combine the dry ingredients — flour, baking powder, and salt. Add half of the dry ingredients to the larger bowl. Mix until just under combined. Add half of the yogurt and mix until just combined. Repeat with the remaining dry ingredients and yogurt. The batter should be very thick.
- 5
Transfer the batter to the prepared pan. Bake for 40-55 minutes, until a toothpick comes out clean. Within the first 10 minutes of being out of the oven, carefully flip the pan over onto a cooling rack and slowly lift the pan up. Let the cake cool for at least 20 minutes, or until completely cooled.
- 6
Keep any extra cake in a sealable container.