Blackberry Sour Cream Bundt

Ingredients

• 2 3/4 cups all-purpose flour, plus 1 tablespoon
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 16 tablespoons unsalted butter, room temperature
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 4 large eggs
• 2 teaspoon vanilla extract
• 2 tablespoons lemon juice from one lemon
• 2 teaspoons lemon zest from one lemon
• 1 cup sour cream
• 10 ounces fresh blackberries
• Nonstick cooking spray, for pan

Directions

1. Place the oven rack in the center of the oven and heat to 350 degrees F. Coat your bundt pan with nonstick cooking spray, then put it aside. Scatter 1 tablespoon of flour over the blackberries and gently toss until they are lightly coated. Set them aside as well.
2. In a large bowl, whisk the remaining flour with the baking powder, cinnamon, baking soda, and salt. Set the dry ingredients aside.
3. In the bowl of a stand mixer, beat the butter with both sugars until the mixture looks pale and fluffy. Add the eggs one at a time, mixing after each one and scraping down the bowl as you go. Mix in the vanilla, lemon juice, and lemon zest until everything is evenly combined. With the mixer running on medium low, add half of the sour cream, then half of the flour mixture, and repeat with the remaining sour cream and flour mixture. Gently fold in the blackberries, then spoon the batter into the prepared bundt pan.
4. Bake for 60 minutes, until the cake is golden brown, springs back when lightly pressed, and a cake tester comes out clean.
5. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack and let it cool completely.