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Blackberry Pound Cake with Blackberry Icing Recipe

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★★★★★

4.7 from 141 reviews

This Blackberry Pound Cake recipe features a luscious moist cake swirled with a vibrant blackberry filling and topped with a delicate blackberry icing. Made with fresh blackberries, cake flour, and a rich buttery batter, it’s a perfect dessert for berry lovers looking for a classic pound cake with a fruity twist. The process includes simmering berries for a smooth swirl, baking the cake to golden perfection, and finishing with a sweet, pastel-purple icing that brings all the flavors together.

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 Preparation: Place the 1 cup of fresh blackberries, granulated sugar, and lemon juice in a small saucepan. Heat over medium heat and simmer for about 10 minutes, until the mixture reduces to approximately ⅓ cup. Remove from heat and press the mixture through a sieve to remove seeds. Set aside the smooth blackberry puree.
  2. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a loaf pan with non-stick spray to prevent sticking and set aside.
  3. Mix Dry Ingredients: Sift the cake flour into a bowl, add salt, and whisk together. Set this flour mixture aside for later incorporation into the batter.
  4. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or a large bowl with an electric hand mixer, cream the softened butter and granulated sugar together on medium speed for about 5 minutes. The mixture should become very light, fluffy, and pale yellow. Stop periodically to scrape down the bowl sides to ensure even mixing.
  5. Add Vanilla and Eggs: With the mixer running, add the vanilla extract. Then add eggs one at a time, mixing thoroughly after each addition and scraping the bowl sides often. This gradual process prevents curdling and ensures a smooth batter.
  6. Incorporate Dry and Wet Ingredients: With the mixer running on medium speed, add the dry flour mixture to the batter in three parts, alternating with two portions of sour cream. Begin and end with dry ingredients, mixing well after each addition until fully combined but not overmixed.
  7. Combine Batter with Blackberry Swirl: Remove about ½ cup of pound cake batter and stir it into the previously prepared blackberry puree until fully combined. Set this blackberry swirl batter aside.
  8. Layer and Swirl Batter in Pan: Pour half of the plain pound cake batter into the prepared loaf pan. Pour the blackberry batter mixture on top and spread evenly. Then add the remaining plain pound cake batter on top. Use a butter knife or skewer to create swirls in the batter, allowing the blackberry to peek through the top.
  9. Bake the Pound Cake: Place the loaf pan in the oven and bake for 60 to 70 minutes. The cake is done when a toothpick or cake tester inserted into the center comes out with moist crumbs. Avoid overbaking to keep the cake moist.
  10. Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Let it cool in the pan for about 20 minutes, then turn out the cake and allow it to cool completely before applying the icing.
  11. Prepare Blackberry Icing: Press the remaining ½ cup fresh blackberries through a sieve to extract juice only. In a small bowl, combine the blackberry juice with powdered sugar, milk, vanilla extract, and salt. Stir until you have a smooth, cohesive, light purple icing. Adjust thickness by adding more milk for thin or more powdered sugar for thick icing.
  12. Apply Icing and Set: Pour the icing over the cooled pound cake and evenly spread it. Allow the icing to set for about 1 hour before serving.
  13. Storage: Store any leftovers 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 refrigerator or at room temperature before serving.

Notes

  • Using room temperature eggs, butter, and sour cream ensures better batter consistency and results.
  • Do not rush the egg incorporation step; fully mix each egg before adding the next to prevent batter separation.
  • Sifting the flour and whisking it with salt creates a lighter texture in the final cake.
  • The blackberry swirl adds fruity pockets of flavor and a beautiful visual element inside the cake.
  • The icing consistency can be adjusted depending on preference—thicker for more coverage, thinner for a delicate glaze.
  • Make sure to cool the cake completely before icing to prevent the icing from melting.
  • This pound cake freezes well; wrap it tightly and thaw slowly to preserve moisture and texture.

Keywords: blackberry pound cake, berry dessert, pound cake recipe, summer cake, blackberry swirl cake, homemade cake recipe

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