1 cup granulated sugar
1/4 teaspoon salt
1 cup whole buttermilk
1 large egg
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 heaping cup blackberries, cut in half if large
Glaze:
1 cup confectioners' sugar
1/4 cup heavy cream
1/2 teaspoon almond extract
pinch of salt
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with baking spray with flour. Line the bottom of the pan with parchment paper. In a large bowl, whisk together 2 1/4 cups flour, sugar, and salt. In a medium bowl whisk together the buttermilk, egg, melted butter, vanilla extract, and lemon zest. Make a well in the middle of the dry ingredients and add the wet ingredients. Use a wooden spoon or rubber spatula to mix together. Set aside 1/2 cup of the batter. Spread half the remaining batter into the bottom of the loaf pan. In a bowl, toss the blackberries with 1 tablespoon of flour. Scatter half the blackberries over the batter in the bottom of the loaf pan. Spread the remaining half of the batter over the blackberries. Scatter the remaining blackberries over the batter. Spoon the set aside 1/2 cup of batter on top. Bake for 50 to 55 minutes. Let cool in pan for 10 minutes and then remove. To make glaze, whisk together all ingredients in a bowl. Drizzle over cake.