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Blackberry Pound Cake Recipe

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A delightful and moist pound cake featuring a vibrant blackberry swirl and a sweet blackberry icing, perfect for any occasion.

Ingredients

Scale
  • 4 ounces (113g) fresh blackberries
  • 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
  • 1 cup (120g) powdered sugar
  • 1 Tablespoon (15mL) milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  1. Place 4 ounces of fresh blackberries, 3 Tablespoons of granulated sugar, and 1 Tablespoon of lemon juice in a small saucepan.
  2. Heat the mixture over medium heat.
  3. Simmer until the mixture reduces to about ⅓ cup, which takes approximately 10 minutes.
  4. Remove the blackberry mixture from the heat.
  5. Press the mixture through a sieve to remove the seeds.
  6. Set the blackberry swirl mixture 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 2 cups minus 2 Tablespoons of cake flour into a bowl.
  11. Add ½ teaspoon of salt to the sifted flour.
  12. Whisk the flour and salt together.
  13. Set the dry ingredients aside.
  14. In the bowl of a stand mixer fitted with the paddle attachment, or with a large bowl and electric hand mixer, add 1 cup of softened unsalted butter and 1 and ½ cups of granulated sugar.
  15. Cream the butter and sugar on medium speed until very light and fluffy, about 5 minutes.
  16. Stop the mixer and scrape down the sides of the bowl several times during mixing.
  17. With the mixer running, add 1 teaspoon of vanilla extract.
  18. Add the 4 large eggs one at a time, mixing on medium speed.
  19. Allow each egg to fully incorporate before adding the next.
  20. Scrape down the sides of the bowl frequently during this process.
  21. With the mixer running, add the dry ingredients to the bowl in three additions, alternating with the sour cream in two additions.
  22. Start and stop with the dry ingredients.
  23. Continue to mix on medium speed in between each addition until fully incorporated.
  24. Remove about ½ cup of the prepared cake batter from the bowl.
  25. Add this ½ cup of batter to the blackberry swirl mixture.
  26. Stir the blackberry batter until completely combined.
  27. Pour half of the plain pound cake batter into the prepared loaf pan.
  28. Pour the blackberry + batter mixture on top of the plain batter in the pan.
  29. Spread the blackberry batter around evenly.
  30. Top with the remaining plain pound cake batter.
  31. Use a butter knife or skewer to gently swirl the batters together.
  32. Bake the pound cake for 60-70 minutes.
  33. Insert a toothpick or cake tester into the center of the cake; it should come out with moist crumbs when done.
  34. Remove the cake from the oven.
  35. Place the loaf pan on a cooling rack.
  36. Allow the cake to cool for 20 minutes in the pan before turning it out onto the cooling rack.
  37. Let the cake cool completely before adding the icing.
  38. Press 2 ounces of fresh blackberries through a sieve to extract only the juice.
  39. Pour the blackberry juice into a small bowl.
  40. Add 1 cup of powdered sugar, 1 Tablespoon of milk, ½ teaspoon of vanilla extract, and ⅛ teaspoon of salt to the blackberry juice.
  41. Stir the icing ingredients together until cohesive and light purple.
  42. Add more milk for a thinner icing or more powdered sugar for a thicker icing, if desired.
  43. Pour the prepared icing over the completely cooled blackberry pound cake.
  44. Allow the icing to set for about 1 hour before serving.
  45. Store any leftover pound cake at room temperature in an airtight container for up to 3 days.
  46. Alternatively, store leftovers in the refrigerator for up to 5 days.
  47. For longer storage, freeze the loaf for up to 3 months; thaw in the refrigerator or at room temperature.

Notes

Ensure all cold ingredients like butter, eggs, and sour cream are at room temperature for a smooth batter.
Measure your cake flour accurately by spooning it into the measuring cup and leveling it off.
Do not overmix the batter once the flour is added; mix only until just combined.
Let the cake cool completely before icing to prevent the icing from melting off.

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