- 2 1/4 cups sugar
- 1 vanilla bean, halved, split and scraped of seeds
- 2 eggs
- 1 cup all-purpose flour
- 1 cup almond flour (if you cannot find almond flour you can make it by placing almonds in the food processor and pulsing them until they are finely ground)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 2 pints blackberries
- zest and juice of 1/2 lemon
- powdered sugar, for serving
- 1 recipe Creole Cream Cheese Ice Cream
Preheat the oven to 350º F. Grease a 9-by-13-inch baking dish.
In a large mixing bowl, whisk together 2 cups of the sugar, vanilla bean seeds or extract, and the eggs.
In a separate mixing bowl, combine the flour, almond flour, baking powder, and salt.
Alternate whisking the dry ingredients and the milk into the egg mixture, whisking just until the batter comes together; don't overmix. Pour the batter into the prepared baking dish.
Coat the blackberries with lemon zest, juice and remaining 1/4 cup sugar and sprinkle the berries and juices over the top of the batter. Bake until the top is golden brown and cake has set, 45 minutes to 1 hour. Set aside to cool briefly before serving.
Serve warm, dusted with the powdered sugar and garnished with a scoop of Creole Cream Cheese Ice Cream.
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