Combine the flax meal with the hot water and let stand for about 5 minutes to thicken

Cream the vegan butter with the sugar until light and fluffy approximately 3-5minutes

Sift the flour with the baking soda, powder and salt and set aside.

If your blackberries are gigantic like mine were, cut them in half

Once the creamed mixture is ready, add the flax meal and mix well.

Add the vanilla extract, lemon zest and minced rosemary and mix well

Add the sifted flour mixture all at once and mix just until combined

Add the vegan sour cream and mix well

Fold in the blackberries and then pour the batter into a well greased 6- cup capacity bundt pan and bake in a preheated 375°F oven for 20 minutes then turn the oven temperature down to 325°F for the remaining bake time. Total bake time should be about 45-55 minutes or when a toothpick inserted into the center comes out clean.

Cool until you can touch the pan without burning your fingers then unmold onto a cooling rack to cool completely.

Meanwhile prepare the sugar glaze by combining the confectioners sugar with the almond milk and optional blackberry puree and lemon extract (quantities listed above in the summary)

Glaze the cooled cake and then serve!