Summer Blackberry Pound Cake

• 2 tablespoons cake flour cups, plus 8
• 1 2/3 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 eggs
• 1 1/4 cups unsalted butter room temperature and cubed
• 2 cups blackberries fresh
• 1 teaspoon orange zest
• 1 teaspoon lemon zest

1. Preheat oven to 350 degrees. Butter and flour a 9-cup bundt pan, or if using non-stick, spray with cooking spray.
2. In a large mixing bowl, blend together with an electric mixer the eggs and sugar until smooth and thick, about 1 minute. Add the butter and blend until fluffy, about an additional 1 minutes.
3. In a separate bowl, whisk together the cake flour, baking powder, salt, and orange and lemon zest.
4. Add the dry ingredients to the sugar, eggs and butter, and blend until just combined. Do not over mix.
5. Add the fresh blackberries and fold into cake batter gently using a spatula.
6. Pour cake batter into bundt pan and spread evenly. Bake in the oven for 1 to 1 1/4 hours.

cake flour, sugar, baking powder, salt, eggs, butter, blackberries fresh, orange zest, lemon zest

Taken from www.yummly.com/recipe/Summer-Blackberry-Pound-Cake-1675562 (may not work)