1 tablespoon butter
1 cup granulated sugar, divided
1 tablespoon Cherry extract
1 teaspoon lemon zest (rind)
1 tablespoon freshly-squeezed lemon juice
1 1/4 cups all-purpose flour
1 1/2 cups milk
2 to 4 cups blackberries (fresh or frozen), divided
Powdered sugar (confectioner’s sugar), for dusting
Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).
Place eggs, 3/4 cup sugar, brandy, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.
In a mixing bowl, toss the blackberries with the remaining 1/4 cup sugar. Place three-quarters of the blackberries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining berries on top.
Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Cake is done when the internal temperature registers approximately 160 degrees F. on your cooking thermometer.
Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).
Sprinkle with powdered sugar over the top with a sieve.
Serve warm with a scoop of vanilla ice cream.