Old-fashioned Blackberry Pie

Preheat the oven to 350°F and grease a 9-inch pie dish with 1 tablespoon of the softened butter.

Whisk together the cake flour, baking powder, cinnamon, and salt in a medium bowl until evenly combined.

In a separate bowl, combine the remaining 1 tablespoon softened butter with ½ cup granulated sugar, stirring until well blended.

Add the buttermilk to the butter-sugar mixture and stir until incorporated, creating a wet batter.

Fold the dry ingredients into the buttermilk mixture with a spatula until just combined; do not overmix.

Spread the batter evenly across the bottom of the prepared pie dish.

Scatter the fresh blackberries uniformly over the batter, pressing them down slightly so they nestle into the mixture.

Bake in the preheated oven until the cake layer is golden brown and a toothpick inserted into the cake (not the berries) comes out clean, approximately 35 minutes.

Allow the pie to cool for at least 10 minutes in the pie dish before serving, which helps the cake set and makes portioning easier.