Blackberry-Tahini Yogurt Cake
['1/2 teaspoon ground cardamom or cinnamon', '4 tablespoons plus 1 cup sugar', '2 1/4 cups all-purpose flour', '2 teaspoons baking powder', '1/2 teaspoon kosher salt, plus more', '2 large eggs', '1 cup plain whole-milk yogurt', '1/2 cup vegetable oil', '2 teaspoons finely grated lemon, lime, or orange zest', '2 cups fresh (or frozen, thawed) blackberries', '1/4 cup tahini']
Preheat oven to 350°F. Lightly coat a 9"-diameter cake pan with nonstick spray; line bottom with a parchment paper round. Lightly coat parchment with nonstick spray. Mix cardamom and 2 Tbsp. sugar in a small bowl; set aside.
Whisk flour, baking powder, 1 cup sugar, and 1/2 tsp. salt in a large bowl. Make a well in the center; add eggs, yogurt, oil, and citrus zest and whisk to combine. Switch to a wooden spoon or rubber spatula and gradually work in dry ingredients, mixing until smooth. Fold in berries; scrape batter into prepared pan.
Mix tahini, a pinch of salt, and remaining 2 Tbsp. sugar in another small bowl. Drizzle evenly over batter; sprinkle reserved cardamom sugar over top.
Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack; let cool in pan. Invert onto a plate, then turn right side up.
Cake can be baked 2 days ahead. Store tightly covered at room temperature.
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