Lemon Blackberry Coffee Cake- definitely not the healthy part of the diet

Okay so this recipe isn’t exactly diet appropriate but it was delicious and I felt obliged to pass it on. I had some left over sour cream from Hanukkah - which inspired the decision to make this cake.

Cake Recipe:

2 ½ cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

pinch of salt

10 tbsp. unsalted butter @ room temperature (about 1¼ sticks)

1 cup sugar

3 eggs

2 tbsp. lemon zest

1 tsp. vanilla extract

1¼ cup sour cream

2 cups blackberries (but I think 3 cups would add to deliciousness)

Topping:

3 tablespoons flour

3 tablespoons brown sugar

2 1/2 tablespoons butter

1/8 teaspoon salt

9x9 inch pan- plus a little pan in case you have extra batter (very likely)

Preheat oven to 350 degrees and grease a 9x9 baking pan.

In a bowl mix together flour, baking soda, baking powder, and salt

Use an electric mixer with the attachment to cream butter and sugar until light fluffy.

Add eggs one at a time, until blended well.

Add vanilla and lemon zest.

Add flour mixture and sour cream and beat just until combined.

Fold in blackberries and spoon into buttered pan and sprinkle topping over top of cake.

Bake until golden brown and a knife comes out clean about 50-60 minutes.

I have rationalized that I could consider this part of the Farmer's Market diet by eating much more responsible portions that I might have otherwise done. Plus this was super delicious so I really needed a good reason to be able to eat it.