1-1/2 cups gf flour* 1 teaspoon baking powder 1/2 teaspoon salt 3 oz. cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature 1-1/2 cups sugar 4 large eggs, at room temperature 1 teaspoon vanilla Zest of 1/2 lemon 1 cup frozen blackberries, do not thaw
Preheat oven to 350 degrees F. Butter a loaf pan. In a medium bowl, whisk together flour, baking powder and salt. Place the cream cheese and butter into a stand mixer and beat with a paddle until pale. Add sugar while mixer is beating and continue to beat until mixture is fluffy. Scrape the sides of the bowl and with mixer going, add eggs one at a time. Reduce speed to low and add flour mixture, vanilla and lemon zest. Remove bowl from mixer and fold in the berries with a rubber spatula. Pour batter into prepared pan and bake for 65-75 minutes or until an inserted toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a rack to cool completely before serving.
*We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.