Preheat the oven to 400°F. Combine 2 tablespoons of oil and 1 tablespoon of flour and brush into a 10-cup bundt pan with a pastry brush to grease.

In a large bowl using a handheld mixer, cream butter and sugar on high until light in color. Add the eggs, vanilla, and sour cream and cream on high smooth.

In a medium bowl, whisk together 2 ½ cups of flour, baking powder, baking soda, cinnamon, cloves, and nutmeg.

Add the combined dry ingredients to the combined wet ingredients and mix on low speed just until incorporated. Toss the blackberries with 2 tablespoons of flour before adding to the batter and folding in just until incorporated. Transfer to the prepared bundt pan and smooth out evenly.

Bake in 400°F oven for 8 minutes. Reduce the temperature to 350°F and continue baking for another 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let cool for 20 minutes before inverting onto a large serving plate and let cool fully.

Mix together the powdered sugar, vanilla, and enough whipping cream to make an icing thin enough to drizzle. Drizzle or pipe from a Ziplock bag on top of the fully cooled cake.

Serve with ice cream, whipped cream, or it is delicious on its own. Enjoy!