The most important thing is that all the ingredients are at room temperature.If you have sour cream or yogurt from the fridge, warm it up by taking it out of the refrigerator 1-2 hours earlier; alternatively, if you don’t have time, warm a measured amount in very warm water (not boiling).

Break the eggs into a bowl and beat with the sugar until fluffy. Then add the lukewarm melted butter and beat on low speed. Do the same with the sour cream.

Once you add the zest and lemon juice, mix with a mixer.

Then, add the flour mixture, sifted flour with baking powder and baking soda. I do it over the bowl with the dough and sift it directly through a sieve.

At the very end, add the washed and paper towel-dried blackberries. You don’t have to roll them in flour. The dough is thick enough, and the blackberries are so light that they won’t sink to the bottom.

Mix gently with a silicone spatula so that the fruit doesn’t crumple.Transfer everything to a baking sheet lined with parchment paper (see my tutorial on how to do it best)

Sprinkle the entire cake with icing sugar before baking. This will create a sweet crust that goes perfectly with the sour fruit and lemon loaf.

Bake in a well-heated oven at 170 degrees C for about 45-50 minutes.

Bake until a toothpick comes out clean. After removing it, transfer the cake to a cooling rack using the paper sticking out. Cut the cake after it has cooled completely.

You can serve it independently, but lemon curd will also go perfectly.Enjoy!