Blackberry and Rosemary Butter Coffee Cake

Preheat the oven to 325 F. Grease a 9-inch baking pan or spring-form pan. Set aside.

In a medium sized bowl sift together the first amount of flour, the baking powder and the baking soda and set aside.

In a large bowl using an electric mixer, cream the butter and sugar until light and fluffy, about 4-5 minutes. Add the vanilla and the eggs and mix well. Scrape down the side of the bowl after two minutes and mix until well incorporated.

Add half of the sour cream and half of the flour into the creamed mixture. Mix and then add the rest of the sour cream and flour. Add the rosemary and mix through.

In a bowl, toss the blackberries with the tablespoon of flour.

In a small bowl mix together the ingredients for the streusel and set aside.

Spread half of the batter into the prepared pan. Evenly distribute the blackberries over the first layer of batter. Pour the rest of the batter into the pan and spread out evenly. Don’t worry if you squash some berries or move them around, but try to keep them even. Top with the streusel and place in the oven.

Check the cake after 30 minutes and using a toothpick, look for it to come out of the cake clean with no crumbs or wetness. It may take up to 40-45 minutes depending on your oven.