Instructions: Preheat oven to 350 degrees and butter and flour an 8- by 2-inch round cake pan.

Make cake: In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, and yolk, one at a time, beating well after each addition.

In a separate bowl, mix together dry ingredients and add to butter and egg mixture, 1/3 at a time, alternating with milk. Beat on low speed until combined. Beat batter on high speed until pale yellow, about 3 minutes.

Pour batter into prepared pan and bake in middle of oven 40 minutes, or until a tester comes out with a few crumbs adhering.

Make rosemary syrup while cake is baking: In a small saucepan simmer all syrup ingredients except vanilla 10 minutes. Remove pan from heat and stir in vanilla. Cool syrup 30 minutes and strain through a sieve into a 2-cup measure.

Cool cake in pan on a rack 10 minutes. Invert cake onto hand and return, right-side up, to rack. While cake is still warm, gradually brush 1/3 cup syrup over it, allowing syrup to soak in before adding more. Chill remaining syrup in a small pitcher, covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped in plastic wrap at room temperature.

Serve cake, cut into wedges, with whipped cream, blackberries, and remaining rosemary syrup.

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