Blackberries are, in my opinion, an underrated fruit. Yes, they're tart and quirky and kind of seedy, but they can also be incredibly delicious, especially when fresh. One of my favorite summer rituals is picking blackberries in Maine. The berries are wild, so my yield depends on the generosity of Mother Nature and if I can get to them before the birds do. I rarely have enough to make a pie, so sometimes they find their way into other desserts like this lightly spiced bundt cake.
The cake itself is moist and tender, and the lemon zest and the faint tang from the sour cream make worthy partners for blackberries. While many bundt cakes are served with a glaze or frosting, to me, this one at its best served plain with a cup of coffee for a lingering taste of summer.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.