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Blackberry Pound Cake Recipe

Irresistible Blackberry Pound Cake Recipe for Berry Lovers

This Blackberry Pound Cake Recipe brings comfort with its rich buttery texture and fresh blackberry purée, creating a delicious dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Fresh Blackberries You can swap for raspberries, blueberries, or strawberries.
  • 1 cup Granulated Sugar Adds sweetness and fluffy texture.
  • 2 tablespoons Lemon Juice Enhances flavor.
  • 2 cups Cake Flour Substitute with all-purpose flour mixed with cornstarch if necessary.
  • 1 teaspoon Salt Balances flavors.
  • 1 cup Unsalted Butter Ensure it's softened to room temperature.
  • 1 teaspoon Vanilla Extract Can be omitted.
  • 3 large Eggs At room temperature.
  • 1 cup Sour Cream Plain yogurt can be used as a replacement.
For the Icing
  • 2 cups Powdered Sugar Sweetens the icing.
  • 4 tablespoons Milk Adjust for consistency.

Equipment

  • loaf pan
  • Saucepan
  • mixing bowl
  • Electric Mixer
  • sieve

Method
 

Step-by-Step Instructions
  1. Prepare Blackberry Purée: Combine blackberries, granulated sugar, and lemon juice in a saucepan over medium heat for about 10 minutes until it reduces and thickens. Strain to remove seeds and cool.
  2. Preheat Oven: Preheat your oven to 350°F (177°C) and grease a loaf pan.
  3. Mix Dry Ingredients: Sift together cake flour and salt in a bowl.
  4. Cream Butter and Sugar: Beat room-temperature butter and sugar together for about 5 minutes until fluffy.
  5. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well, then add vanilla extract.
  6. Add Dry and Wet Mixtures: Gradually add the flour mixture and sour cream alternately.
  7. Combine with Blackberry Mixture: Fold a portion of the batter into the blackberry purée, then swirl into the remaining batter.
  8. Bake: Pour into the loaf pan and bake for 60–70 minutes.
  9. Cool: Let the cake cool in the pan for 20 minutes, then transfer to a wire rack.
  10. Make Icing: Mix blackberry juice, powdered sugar, milk, and vanilla until smooth.
  11. Ice the Cake: Pour icing over the cooled cake and let it set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 60gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Adjust the icing's consistency as desired.

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