Baking Instructions

• Preheat oven to 350°F and spray a 9-Inch spring-form pan with non-stick cooking spray. Set it aside.
• In a large bowl, beat the eggs with an electric mixer for about two minutes. Add the milk, oil, vanilla, sour cream, and lemon juice. Mix until thoroughly blended.
• Stop the mixer and add flour, sugar, baking powder, salt, baking soda, and lemon zest. Continue to mix until it is well combined.
• Pour into prepared pan and set aside.
• Place the blackberries on top of the batter. Swirl gently with a knife making an ‘s’ shape in one direction, then turning the pan a quarter of a turn and making another ‘s’ shape.
• In a medium bowl, stir in the melted butter, brown sugar, cinnamon, and flour. Spoon the topping evenly over the batter.
• Bake in preheated oven for 55-60 minutes or until golden brown. Allow to cool for 10 minutes then loosen the side from the pan and remove. (Run a knife along the edge if necessary).
• While the cake is cooling, melt the butter in the microwave. Add the vanilla. Slowly stir in the powdered sugar (it will be crumbly, but don’t worry). Add the milk, one teaspoon at a time, whisking until you get a smooth and creamy consistency.
• Drizzle the vanilla icing on top of the cake.
• Slice, serve, and enjoy!