Preheat the oven to 350 degrees F (180 degrees C). Spray a Loaf pan with
Vegetable Oil Cooking Spray (as needed)
and line the bottom of the pan with parchment paper. Spray the parchment paper with vegetable spray and set aside.
Seedless Blackberry Jam (1/4 cup)
in 15-20 second increments until liquidy. Set aside.
In a medium bowl combine the
All-Purpose Flour (1 1/2 cups)
Baking Powder (1 tsp)
Salt (1/4 tsp)
. Whisk to combine.
In a large bowl beat together the
Granulated Sugar (1 cup)
Butter (1/2 cup)
for 1 to 2 minutes on medium-high speed until fluffy and well incorporated. Beat the
in one at a time, scraping the sides of the bowl with a spatula occasionally.
Add 1/3 of the flour to the butter mixture and beat on low speed to combine. Add half of the
Milk (1/2 cup)
mixing until just combined, followed by 1/3 of the flour and the other half of the milk. End with the remaining flour mixture.
Stir in the zest from
Meyer Lemon (1)
and set aside.
Add 1/3 of the batter to the prepared loaf pan. Drizzle 1/3 of the blackberry jam over the batter.
Use a toothpick or skewer to gently swirl the jam into the batter.
Top with 1/3 of the cake batter. Gently smooth the batter and drizzle with 1/3 of the blackberry jam. Swirl again with the skewer. Add the final bit of cake batter, smoothing the batter to the edges, followed by the remaining blackberry jam. Swirl again with the skewer.
Bake for 30 minutes.
Then rotate the pan 180 degrees in the oven and bake for an additional 20-30 minutes or until a cake tester comes out clean.
Let the loaf cool for five minutes before removing it from the pan.
Meanwhile, mix the
Granulated Sugar (1/4 cup)
and the Lemon Juice together in a small bowl. Spoon it over the still hot loaf and let it come to room temperature before slicing.