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Blackberry Pound Cake Recipe

Irresistibly Moist Blackberry Pound Cake Recipe to Savor

This Blackberry Pound Cake Recipe is a delightful treat, combining fresh blackberries with a buttery crumb for a magical dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Fresh Blackberries Can be substituted with raspberries, blueberries, or strawberries.
  • 1 cup Granulated Sugar No specific substitution recommended.
  • 2 tablespoons Lemon Juice Freshly squeezed is preferred.
  • 1.5 cups Cake Flour Can substitute with all-purpose flour mixed with cornstarch.
  • 0.5 teaspoon Salt Essential for taste; no substitution suggested.
  • 0.75 cup Unsalted Butter Must be at room temperature.
  • 1 teaspoon Vanilla Extract Can be replaced with almond extract or omitted.
  • 3 large Large Eggs Should be room temperature for best results.
  • 0.5 cup Sour Cream Greek yogurt can be used as a substitute.
For the Icing
  • 0.25 cup Blackberry Juice From the cooked blackberries.
  • 1 cup Powdered Sugar Sift before use for smoother consistency.
  • 2 tablespoons Milk Use whole milk for richer flavor.
  • 0.5 teaspoon Vanilla Extract Adjust to your taste.
  • a pinch Salt Essential for a well-rounded flavor.

Equipment

  • Stand Mixer
  • Saucepan
  • Loaf Pan
  • mixing bowl
  • Fine mesh sieve

Method
 

Step-by-Step Instructions
  1. Prepare the Blackberry Swirl by cooking blackberries, sugar, and lemon juice until thickened, then strain to create a purée.
  2. Preheat the oven to 350°F and prepare a loaf pan by greasing it.
  3. Whisk the cake flour and salt together in a bowl.
  4. Cream the butter and sugar until light and fluffy, then add vanilla.
  5. Add eggs one at a time, mixing well, then fold in sour cream.
  6. Combine the dry ingredients with the wet, alternating with remaining sour cream.
  7. Spoon batter into the pan, swirl in blackberry purée, and layer until all is used.
  8. Bake for 60-70 minutes and check for doneness.
  9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
  10. Prepare the icing by mixing blackberry juice, powdered sugar, milk, vanilla, and salt.
  11. Ice the cooled cake and allow to set before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 75mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results, and consider using a kitchen scale for accurate flour measurement.

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