Summer Days on the Island Blackberry Tea Cake

• 3/4 cup butter, softened to room temperature
• 1-1/4 cups sugar
• Zest 2 limes
• 1 tablespoon vanilla
• 3 eggs
• 3 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup buttermilk
• ½ tsp shredded basil
• 12 ounces blackberries plus garnish berries
• 1 tablespoon flour

GLAZE

• 1 tablespoon lime juice
• 1 tablespoon cream
• Powdered sugar to thicken, about 8 tablespoons

Devonshire or whipped cream

1. Preheat oven : 350F.
2. Cream butter and sugar in large bowl. Add zest, basil and vanilla. One at a time, beat in eggs.
3. Separately, stir together flour, baking powder and salt. Gently combining in thirds the buttermilk, and flour mixture
4. Stir together berries and 1 tablespoon flour. Stir berries into batter.
5. Pour into to well-greased Bundt pan Bake for 60 – 75 minutes, until a knife inserted in the center comes out clean.
6. Cool 30 minutes, then turn out onto serving plate. Cool another 30 minutes. Create and drizzle glaze onto cake. Garnish with a few fresh berries and Devonshire cream if desired .