Inspired by Jeni’s iconic Brambleberry Crisp, this sour cream cake has the perfect ratio of jammy fruit to crunchy oat streusel
1 teaspoon finely grated lemon zest½ cup full-fat sour cream, at room temperaturePreheat the oven to 350 degrees. Lightly grease an 8-by-8-inch square cake pan with nonstick cooking spray. Line the bottom with parchment paper, leaving a 2-inch overhang on the sides , and grease the parchment.Make the oat streusel: In a medium bowl, combine the sugar, flour, oats, cinnamon, and salt and mix thoroughly with your hands.
Add half of the dry ingredients to the bowl and beat until just combined. Carefully beat in the sour cream and milk, scrape down the bowl, then add the rest of the dry ingredients and beat until just combined and the batter is smooth. Take care not to overmix.Scrape the batter into the prepared pan and smooth the surface with a small offset spatula. Sprinkle the berries evenly on top of the batter. The batter will rise around them, so there’s no need to press them down.
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