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Preheat the oven to 400 degrees, grease and flour a 9 inch cake pan (regular or Springform your choice!
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Free will!
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).
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Sift together the flours, xanthan gum, baking powder, baking soda and salt, and set aside.
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In a large mixing bowl, cream the butter and sugar for about 2 minutes, so theyre well combined and light in color and texture.
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Add the egg and the vanilla, and mix well.
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(Did you know that most recipes add egg at the same time as vanilla?
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If not, thats nifty to know in case someone i.e., me winds up forgetting to mention adding the vanilla.
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I think it has to do with eggs binding fats so that you can mix oil and water.
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If you watch Alton Brown, you know what Im talking about.)
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Add the flour mixture in thirds, alternating with the buttermilk.
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Blend just completely, and then stop.
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Put the batter in the prepared pan, even up the top and chuck your blackberries in.
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If youre like me (or Deb, evidently), you start to get a tic if theyre not more or less evenly distributed.
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All of my berries were swallowed into the cake, so there was no dimpliness to be had.
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Bake in preheated oven for 20-25 minutes (mine was 20 minutes on the dot), until golden brown and a cake tester comes out clean.
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Cool in the pan for about ten minutes, run a knife around the outside of the pan, and turn out of the pan, cool completely on a rack.
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Serve plain or with a dollop of fresh whipped cream.
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Or cool MOST of the way and serve slightly warm with vanilla ice cream.
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Now why didnt I think of that earlier?
