Introduction

This blackberry pound cake is a delightful twist on a classic dessert, featuring a rich, buttery base swirled with fresh blackberry puree. Topped with a light purple blackberry icing, it’s perfect for any occasion when you want something both elegant and comforting.

A rectangular loaf cake sits on a white plate on a white marbled surface. The cake has a golden-brown base with a smooth, shiny purple glaze dripping down the sides. On top, there are two glossy blackberries placed in the center. Another blackberry and green leaves rest on the plate beside the cake. In the background, a purple cloth adds a soft texture. 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: Make the blackberry swirl by placing 4 ounces of fresh blackberries, 3 tablespoons of sugar, and 1 tablespoon of 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 the oven to 350°F (177°C). Spray a loaf pan with non-stick spray. In a bowl, sift the cake flour and add ½ teaspoon salt. Whisk together and set aside.
Step 3: In a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, cream 1 cup softened unsalted butter with 1 and ½ cups granulated sugar on medium speed until very light and fluffy, about 5 minutes. Scrape down the bowl sides several times during mixing.
Step 4: With the mixer running, add 1 teaspoon vanilla extract. Then add 4 large eggs one at a time, mixing well after each addition and scraping the bowl sides frequently.
Step 5: With the mixer on medium, add the flour mixture in three parts, alternating with ¼ cup sour cream in two parts, starting and ending with the dry ingredients. Mix until just combined after each addition.
Step 6: Remove about ½ cup of batter and stir it into the prepared blackberry mixture until fully combined. Set aside.
Step 7: Pour half of the remaining batter into the loaf pan, then spoon the blackberry batter mixture on top. Spread evenly and top with the remaining plain batter. Use a butter knife or skewer to gently swirl the batters together.
Step 8: Bake for 60 to 70 minutes until a toothpick inserted into the center comes out with moist crumbs. Remove from oven and cool on a rack for 20 minutes before removing from the pan to cool completely.
Step 9: For the icing, press 2 ounces of fresh blackberries through a sieve to extract juice. In a small bowl, combine the juice with 1 cup powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla extract, and ⅛ teaspoon salt. Stir until smooth and cohesive. Adjust consistency by adding more milk or powdered sugar as needed.
Step 10: Pour the icing over the cooled cake and let it set for about 1 hour before serving.

Tips & Variations

Use a hand blender to puree the blackberries for a smoother swirl if preferred.
Swap sour cream with Greek yogurt for a tangier flavor and extra moisture.
Freeze leftovers wrapped tightly to enjoy later; thaw in the fridge overnight.
Add a teaspoon of lemon zest to the batter for a bright citrus note.

Storage

Store the pound cake at room temperature for up to 3 days, covered to keep fresh. For longer storage, refrigerate the cake for up to 5 days or freeze it for up to 3 months. When frozen, thaw in the refrigerator or at room temperature before serving. The icing is best applied fresh but will hold up well refrigerated.

How to Serve

Three slices of soft yellow cake with purple swirls run through the middle of each slice, placed on a white plate. The cake has a golden brown crust around the edges, and the purple swirls add a textured look inside the cake. The plate is decorated with two dark purple blackberries and two green leaves, creating a fresh contrast with the cake. The setting is on a white marbled surface, with parts of other white plates holding more cake slices visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this recipe?

Yes, frozen blackberries can be used. Thaw them first and drain any excess liquid before preparing the swirl and icing to avoid making the batter too wet.

What can I substitute for cake flour?

If you don’t have cake flour, you can make a substitute by measuring 2 cups minus 2 tablespoons all-purpose flour, removing 4 tablespoons, and replacing them with 4 tablespoons cornstarch. Sift together before using to mimic cake flour’s softness.