Cake

Toss the blackberries with 2 tablespoons flour and 2 tablespoons sugar in a bowl, coating evenly and mashing
lightly; the berries should retain their shape but begin to release their juices.

Preheat the oven to 350 degrees and place the oven rack in the center of the oven. Butter a round 9-inch cake pan and line with baking parchment. Butter and lightly flour the parchment, tapping out the excess flour.

Whisk 1 1/3 cups flour with the cornmeal, baking powder and kosher salt in a medium bowl. Cream the butter with 1 cup sugar and the lemon zest in a stand mixer with a paddle attachment on medium-high for 3 minutes or until light and fluffy. Reduce the speed to medium and blend in one of the eggs for 20 seconds. Beat in the remaining egg, the lemon juice and almond extract. Fold in half the flour mixture with a spatula. Fold in the milk and remaining flour mixture. Spread evenly in the prepared cake pan.

Bake for 15 minutes. Scatter the blackberries quickly over the top and bake for 20 to 25 minutes longer or until a wooden pick inserted into the center comes out clean. Cool on a wire rack for 15 to 30 minutes. Invert the cake onto the wire rack. Remove the baking parchment and invert the cake onto a serving plate.

Whipped Cream

Combine the whipping cream, sugar and vanilla in a stand mixer with a whisk attachment. Beat at high speed until soft peaks form.