Why Make This Recipe
Blackberry pound cake is a delightful treat. It is moist, sweet, and full of berry flavor. You can enjoy it for breakfast, as a snack, or for dessert. Plus, it looks beautiful and is great for sharing with friends and family.
How to Make Blackberry Pound Cake Recipe
This recipe involves making a delicious blackberry swirl and a rich pound cake. You mix the ingredients, bake the cake, and then finish it with a tasty blackberry icing. The combination of flavors and textures makes it special.
Ingredients
- 4 ounces (113g) fresh blackberries (about 1 cup)
- 3 Tablespoons (38g) granulated sugar
- 1 Tablespoon (15mL) lemon juice
- 2 cups minus 2 Tablespoons (225g) cake flour1
- ½ teaspoon salt
- 1 cup (227g) unsalted butter (softened to room temperature2)
- 1 and ½ cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (at room temperature2)
- ¼ cup (60g) sour cream (at room temperature2)
- 2 ounces (57g) fresh blackberries (about ½ cup)
- 1 cup (120g) powdered sugar
- 1 Tablespoon (15mL) milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Directions
BLACKBERRY SWIRL: In a bowl, mix 4 ounces fresh blackberries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice. Mash the blackberries a bit and set aside.
POUND CAKE: Preheat your oven. In one bowl, whisk together 2 cups minus 2 tablespoons cake flour and ½ teaspoon salt. In another bowl, beat 1 cup softened butter and 1 and ½ cups granulated sugar until light and fluffy. Add 1 teaspoon vanilla extract and 4 large eggs, one at a time. Mix well. Add in the flour mixture and ¼ cup sour cream. Fold in 2 ounces fresh blackberries. Pour half of the batter into a prepared pan. Add the blackberry swirl on top, then pour in the rest of the batter. Swirl gently with a knife. Bake until golden brown.
BLACKBERRY ICING: Mix 1 cup powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla extract, and ⅛ teaspoon salt until smooth. If it is too thick, add a little more milk. Drizzle the icing over the cooled cake.
How to Serve Blackberry Pound Cake Recipe
Serve this cake with a cup of tea or coffee. You can also enjoy it with a scoop of vanilla ice cream. For a special touch, garnish with fresh blackberries on the side.
How to Store Blackberry Pound Cake Recipe
Keep the cake in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week. To reheat, just warm a slice in the microwave for a few seconds.
Tips to Make Blackberry Pound Cake Recipe
- Use ripe blackberries for the best flavor.
- Make sure the butter and eggs are at room temperature for a smoother batter.
- Do not overmix the batter to keep the cake light and fluffy.
- Check if the cake is done by inserting a toothpick in the center. It should come out clean.
Variations
- Try using raspberries or blueberries instead of blackberries.
- Add lemon zest for a bright citrus flavor.
- Mix in some chopped nuts for extra crunch.
FAQs
- Can I use frozen blackberries? Yes, you can use frozen blackberries. Just thaw and drain them first.
- Is there a way to make this cake healthier? You can try using a sugar substitute or whole wheat flour for part of the cake flour.
- Can I freeze the pound cake? Yes, you can freeze the cake before icing it. Wrap it tightly in plastic wrap and store it in the freezer for up to three months.
