Ingredients
1/2 cup butter, softened1 cup sugar, divided 1 large egg, room temperature1 teaspoon grated orange zest1-1/2 cups plus 1 tablespoon all-purpose flour, divided1/2 teaspoon baking soda1/8 teaspoon salt1/2 cup sour cream or plain yogurt2 cups fresh blackberriesConfectioners’ sugar, optional
Preparation
Preheat oven to 350°. Grease and flour a 9-in. springform pan.
In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan.
In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes.
Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners’ sugar before serving.
