- 220 g blackberries
- 250 g all-purpose flour
- 180 g granulated sugar
- 140 g unsalted butter
- 3 eggs
- 140 ml whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
Preheat the oven to 175°C, grease the pan, and line its base with parchment. Let the butter soften while you prepare the batter and blackberries for baking at the start.
Beat butter and sugar until pale, then add eggs one at a time. Mix thoroughly after each addition, then fold in blackberries for a smooth, aromatic batter. Mix until smooth.
Whisk flour, baking powder, and salt separately. Add them gradually with milk, folding just until combined, then keep the blackberries evenly distributed throughout the batter. Mix until smooth and glossy.
Fold the blackberries through the batter, keeping delicate pieces intact and distributing every flavor evenly from the center toward the edges of the prepared pan inside it. Mix until smooth.
Pour the batter into the prepared pan, smooth the surface, and bake until the center springs back lightly. Watch the blackberries for even browning during the final minutes of cooking.
Cool the cake completely on a rack before adding the prepared topping, because warmth can soften the layers and make the blackberries shift during assembly. Cool until set before serving.
Spread the prepared topping evenly, add the reserved blackberries or garnish, and chill the finished dessert until firm enough to slice cleanly without dragging across layers. Shape the edges evenly.
Cut portions with a warm sharp knife, wiping the blade between slices. Serve slightly chilled so the crumb, cream, and blackberries retain distinct textures when plated for guests to enjoy.
