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Blackberry Pound Cake with Blackberry Icing Recipe

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★★★★★

4.8 from 66 reviews

This Blackberry Pound Cake is a moist and flavorful dessert featuring a tender cake swirled with a luscious homemade blackberry mixture and topped with a delicate blackberry icing. Perfect for showcasing fresh blackberries, this cake offers a beautiful balance of sweet and tart in every bite. The methodical mixing and swirling create a visually stunning loaf that is as delightful to eat as it is to serve.

Ingredients

Scale

Blackberry Swirl

  • 4 ounces (113g) fresh blackberries (about 1 cup)
  • 3 Tablespoons (38g) granulated sugar
  • 1 Tablespoon (15mL) lemon juice

Pound Cake

  • 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)

Blackberry Icing

  • 1 cup (120g) powdered sugar
  • 1 Tablespoon (15mL) milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt

Instructions

  1. Blackberry Swirl: Place the 4 ounces of fresh blackberries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice in a small saucepan. Heat over medium heat and simmer, stirring occasionally, until the mixture reduces to about ⅓ cup, approximately 10 minutes. Remove from heat and press the mixture through a sieve to remove seeds. Set aside the smooth blackberry mixture.
  2. Prepare Oven and Pan: Preheat the oven to 350°F (177°C). Grease a loaf pan with non-stick spray or butter and set aside.
  3. Dry Ingredients: Sift the cake flour, then add ½ teaspoon salt and whisk to combine. Set aside.
  4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer in a large bowl, cream together the softened unsalted butter and 1 and ½ cups granulated sugar on medium speed until very light and fluffy, about 5 minutes. Stop occasionally to scrape down the sides. The mixture should turn pale yellow.
  5. Add Eggs and Vanilla: With the mixer running, add 1 teaspoon vanilla extract. Add the eggs one at a time, mixing on medium speed, allowing each egg to fully incorporate before adding the next. Scrape down the sides frequently to ensure even mixing.
  6. Alternate Dry Ingredients and Sour Cream: With the mixer on medium speed, add the dry ingredients in three parts, alternating with the sour cream in two parts. Start and finish with the dry ingredients. Mix until fully incorporated after each addition.
  7. Prepare Blackberry Batter: Remove about ½ cup of cake batter and combine it with the reserved blackberry mixture (from step 1). Stir until fully blended. Set this aside.
  8. Assemble the Cake: Pour half of the plain pound cake batter into the prepared loaf pan. Spoon the blackberry batter evenly over the top. Spread carefully to distribute the blackberry layer. Pour the remaining plain batter over the top. Using a butter knife or skewer, gently swirl the blackberry batter into the cake batter to create a marbled effect. Some blackberry filling peeking through is normal.
  9. Bake: Bake the cake in the preheated oven for 60 to 70 minutes, or until a toothpick or cake tester inserted in the center comes out with moist crumbs but not wet batter.
  10. Cool: Remove the cake from the oven and place it on a wire cooling rack. Let it cool in the pan for 20 minutes before turning it out onto the rack to cool completely.
  11. Prepare Blackberry Icing: Press the remaining 2 ounces of fresh blackberries through a sieve to extract the juice, discarding seeds and pulp. In a small bowl, combine the blackberry juice, 1 cup powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla extract, and ⅛ teaspoon salt. Stir until the icing is smooth, cohesive, and light purple. Adjust consistency by adding more milk for thinner icing or more powdered sugar for thicker icing.
  12. Ice the Cake: Pour the blackberry icing over the cooled pound cake. Allow the icing to set for about 1 hour before serving.
  13. Storage: Store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days. The loaf freezes well for up to 3 months; thaw in the fridge or at room temperature.

Notes

  • Ensure eggs, butter, and sour cream are at room temperature to achieve lighter, fluffier cake batter.
  • Sifting the flour and carefully mixing alternating wet and dry ingredients helps create a tender crumb.
  • The swirling effect gives the cake a beautiful marbled appearance, so take care when adding the blackberry batter on top.
  • If fresh blackberries are not in season, frozen blackberries can be used; thaw and drain excess liquid before using.
  • For an even stronger blackberry flavor, consider adding a teaspoon of lemon zest to the cake batter.
  • Store the cake in an airtight container to preserve freshness and prevent the icing from drying out.

Keywords: blackberry pound cake, homemade pound cake, berry swirl cake, fruit pound cake, blackberry dessert

Find it online: https://victoriablair.com/blackberry-pound-cake-with-blackberry-icing-recipe/