Introduction

This Blackberry Pound Cake is a delightful treat combining rich, buttery cake with a vibrant swirl of fresh blackberries. Topped with a luscious blackberry icing, it’s perfect for any occasion that calls for a fruity, homemade dessert.

The image shows three slices of a loaf cake on a white plate placed on a white marbled surface. The cake has two layers: a soft yellow cake base swirled with a red berry filling creating marbled patterns inside. The top layer is covered with a glossy pink-purple glaze that drips slightly over the edges. The edges of the cake are golden brown and slightly crisp. Some blackberries and green leaves decorate the corner of the plate, and a knife rests near the cake slices. In the background, a purple cloth adds a soft texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

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 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

Step 1: Combine 4 ounces of blackberries, 3 tablespoons granulated sugar, and lemon juice in a small saucepan. Heat over medium and simmer until reduced to about ⅓ cup, approximately 10 minutes. Remove from heat and press through a sieve to remove seeds. Set aside.
Step 2: Preheat your oven to 350°F (177°C) and spray a loaf pan with non-stick spray. In a bowl, sift the cake flour and add salt; whisk together and set aside.
Step 3: In a stand mixer or large bowl, cream softened butter and 1 ½ cups granulated sugar on medium speed until pale and fluffy, about 5 minutes. Scrape the bowl sides occasionally.
Step 4: With mixer running, add vanilla extract. Then add eggs one at a time, fully incorporating each before the next. Scrape bowl sides frequently.
Step 5: Add the dry ingredients in three additions, alternating with sour cream in two additions—begin and end with dry ingredients—mixing on medium speed until combined.
Step 6: Remove about ½ cup of batter and stir it into the blackberry mixture until fully blended. Set aside.
Step 7: Pour half the pound cake batter into the prepared pan. Pour the blackberry batter over it and spread evenly. Top with remaining pound cake batter. Swirl the layers gently with a butter knife or skewer.
Step 8: Bake for 60-70 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Step 9: Cool the cake in the pan for 20 minutes, then remove and cool completely on a rack before icing.
Step 10: For the icing, press 2 ounces of fresh blackberries through a sieve and collect the juice. In a small bowl, mix juice with powdered sugar, milk, vanilla, and salt until smooth and light purple. Adjust consistency as desired.
Step 11: Pour the icing over the cooled cake and let set for about 1 hour before serving.

Tips & Variations

Use frozen blackberries if fresh aren’t available; thaw before using and drain excess liquid before cooking.
For a zesty twist, add a teaspoon of lemon zest to the batter or the icing.
To ensure a light texture, don’t rush when adding eggs—fully incorporate each for best results.

Storage

Store leftover pound cake at room temperature for up to 3 days or refrigerate for up to 5 days. The cake freezes well for up to 3 months; thaw in the refrigerator or at room temperature before serving.

How to Serve

A sliced loaf cake with a golden yellow base and swirls of deep red berry filling inside, topped with a smooth, shiny purple glaze covering the entire top layer. The cake slices are arranged on a white rectangular plate placed on a white marbled surface, with blackberries and green leaves at the front left of the plate and a purple cloth softly blurred in the background. A knife lies next to the plate on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries can be used. Thaw them completely and drain any excess liquid before preparing the blackberry swirl or icing to prevent excess moisture in the cake.

What is the best way to check if the cake is done?

Insert a toothpick or cake tester into the center of the cake. It should come out with moist crumbs but no wet batter. This ensures your cake is thoroughly baked yet moist.