Lemon Cake with Blackberry Glaze - Oregon Raspberries & Blackberries

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• ¾ cup sour cream
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• About 2 cups (16oz) fresh or frozen Oregon Blackberries – reserve 1/2 cup of prettiest berries to top cake and put in between layers
• 2 cups powdered sugar
• ¼ cup lemon juice (or to taste)
• ¼ cup butter, melted