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Blackberry Pound Cake Recipe

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A tender, buttery pound cake swirled with fresh blackberry puree and topped with a vibrant blackberry icing. Perfect for any occasion!

Ingredients

Scale
  • 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 flour
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter softened to room temperature
  • 1 and ½ cups (300g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature
  • ¼ cup (60g) sour cream at room temperature
  • 2 ounces (57g) fresh blackberries about ½ cup
  • 1 cup (120g) powdered sugar
  • 1 Tablespoon (15mL) milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  1. Place 4 ounces (113g) fresh blackberries, 3 Tablespoons (38g) granulated sugar, and 1 Tablespoon (15mL) lemon juice in a small saucepan.
  2. Heat the mixture over medium heat.
  3. Simmer the mixture until you have about ⅓ cup of liquid, approximately 10 minutes.
  4. Remove the mixture from the heat.
  5. Press the blackberry mixture through a sieve to remove the seeds.
  6. Set the blackberry puree aside.
  7. Preheat your oven to 350°F (177°C).
  8. Spray a loaf pan with non-stick spray.
  9. Set the prepared loaf pan aside.
  10. Sift the cake flour into a bowl.
  11. Add the ½ teaspoon salt to the sifted cake flour.
  12. Whisk the flour and salt together.
  13. Set the dry ingredient mixture aside.
  14. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, add 1 cup (227g) unsalted butter.
  15. Add 1 and ½ cups (300g) granulated sugar to the butter.
  16. Cream together the butter and sugar on medium speed until very light and fluffy, about 5 minutes.
  17. Stop the mixer and scrape down the sides of the bowl several times during mixing.
  18. Add 1 teaspoon vanilla extract to the creamed mixture with the mixer running.
  19. Add one large egg at a time, mixing on medium speed.
  20. Allow each egg to fully incorporate before adding the next.
  21. Scrape down the sides of the bowl frequently during this process.
  22. With the mixer running, add the dry ingredients (flour and salt mixture) to the bowl in three additions.
  23. Alternate adding the sour cream in two additions, starting and stopping with the dry ingredients.
  24. Continue to mix on medium speed in between each addition until fully incorporated.
  25. Remove about ½ cup of the pound cake batter from the bowl.
  26. Add the ½ cup of batter to the prepared blackberry puree mixture.
  27. Stir the blackberry and batter mixture until completely combined.
  28. Pour half of the plain pound cake batter into the prepared loaf pan.
  29. Pour the blackberry + batter mixture on top of the plain batter.
  30. Spread the blackberry batter around evenly.
  31. Top with the remaining plain pound cake batter.
  32. Use a butter knife or skewer to gently swirl the batters together.
  33. Bake the pound cake for 60-70 minutes.
  34. Check for doneness by inserting a toothpick or cake tester into the center; it should come out with moist crumbs.
  35. Remove the pound cake from the oven.
  36. Place the pound cake on a cooling rack.
  37. Allow the cake to cool for 20 minutes in the pan.
  38. Turn the cake out of the pan onto the cooling rack to cool completely before adding the icing.
  39. To make the icing, press 2 ounces (57g) fresh blackberries through a sieve into a small bowl to get only the juice.
  40. Add 1 cup (120g) powdered sugar to the blackberry juice.
  41. Add 1 Tablespoon (15mL) milk, ½ teaspoon vanilla extract, and ⅛ teaspoon salt to the bowl.
  42. Stir all icing ingredients until cohesive and light purple in color.
  43. Add more milk for a thinner icing or more powdered sugar for a thicker icing, if desired.
  44. Pour the prepared icing over the cooled blackberry pound cake.
  45. Allow the icing to set for about 1 hour before serving.

Notes

Ensure all cold ingredients (butter, eggs, sour cream) are at room temperature for the best cake texture.
Do not overmix the cake batter once the dry ingredients are added; mix just until combined.
Allow the cake to cool completely before applying the icing to prevent it from melting.
For the blackberry swirl, pressing the cooked berries through a sieve removes seeds for a smoother texture.

Find it online: https://timelesscrumb.com/blackberry-pound-cake-recipe/