BLACKBERRY-ORANGE CAKE RECIPE

My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas

INGREDIENTS


 1/2 cup butter, softened

 1 cup sugar, divided

 1 large egg

 1 teaspoon grated orange zest

 1-1/2 cups plus 1 tablespoon all-purpose flour, divided

 1/2 teaspoon baking soda

 1/8 teaspoon salt

 1/2 cup sour cream or plain yogurt

 2 cups fresh blackberries

 Confectioners' sugar, optional

DIRECTIONS

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. 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 40-45 minutes or until a toothpick inserted in center of cake portion comes out clean.

 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. Yield: 10 servings.

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