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Slices of blackberry pound cake on a plate.
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Blackberry Pound Cake Recipe

This simple buttery pound cake is swirled with fresh blackberry purée and topped with a fresh blackberry icing.
Prep Time20 minutes
Bake Time1 hour 5 minutes
Total Time1 hour 25 minutes
Recipe Author Lynn April
Servings: 10 slices

Ingredients

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 flour1 be sure to measure properly
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter softened to room temperature2
  • 1 and ½ cups (300g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs at room temperature2
  • ¼ cup (60g) sour cream at room temperature2

BLACKBERRY ICING

  • 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

BLACKBERRY SWIRL

  • Place the blackberries, sugar, and lemon juice in a small saucepan. Heat over medium heat and simmer until you have about ⅓ cup of mixture, about 10 minutes.
    4 ounces (113g) fresh blackberries, 3 Tablespoons (38g) granulated sugar, 1 Tablespoon (15mL) lemon juice
  • Remove mixture from heat, then press through a sieve to remove the seeds. Set aside.

POUND CAKE

  • Preheat the oven to 350°F (177°C). Spray a loaf pan with non-stick spray. Set aside.
  • Sift the cake flour, add the salt, whisk everything together, and set this mixture aside.
    2 cups minus 2 Tablespoons (225g) cake flour1, ½ teaspoon salt
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream together the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl several times during mixing. The mixture should be very pale yellow after mixing.
    1 cup (227g) unsalted butter, 1 and ½ cups (300g) granulated sugar
  • With the mixer running, add the vanilla. Next, add in one egg at a time, mixing on medium speed and allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl frequently. Do not rush this process.
    1 teaspoon vanilla extract, 4 large eggs
  • Again with the mixer running, add the dry ingredients to the bowl in three additions, alternating with the sour cream in two additions, starting and stopping with the dry ingredients. Continue to mix on medium speed in between each addition until fully incorporated.
    ¼ cup (60g) sour cream
  • Remove about ½ cup of batter from the bowl and add to the blackberry mixture. Stir until completely combined. Set aside.
  • Pour half of the pound cake batter into the prepared pan, then pour the blackberry + batter mixture on top. Spread the blackberry batter around evenly, then top with the remaining pound cake batter. It's ok if the blackberry filling peeks out. Use a butter knife or skewer to swirl the batter.
  • Bake the pound cake for 60-70 minutes until a toothpick or cake tester inserted into the center of the cake comes out with moist crumbs.
  • Remove from oven and place on a cooling rack. Allow the cake to cool for 20 minutes before turning out of the pan to cool completely before adding the icing.

BLACKBERRY ICING

  • Press the fresh blackberries through a sieve so that all you have is juice. Pour the juice into a small bowl.
    2 ounces (57g) fresh blackberries
  • Add the powdered sugar, milk, vanilla, and salt, and stir until icing is cohesive and light purple in color. Add more milk if you want a thinner icing or more powdered sugar if you want a thicker icing.
    1 cup (120g) powdered sugar, 1 Tablespoon (15mL) milk, ½ teaspoon vanilla extract, ⅛ teaspoon salt
  • Pour the icing over the cooled blackberry pound cake and allow to set before serving, about 1 hour. Store leftovers at room temperature up to 3 days or in the refrigerator up to 5 days. Loaf freezes well, up to 3 months. Thaw in the refrigerator or at room temperature.

Notes

  1. Cake flour: if you don't have cake flour, you can use a mixture of all-purpose flour and cornstarch. To do this: measure 2 cups (240g) of all-purpose flour into a bowl. Remove ¼ cup (30g) of the flour and put back into your flour container. To the bowl, add in ¼ cup (32g) of cornstarch and whisk everything together. You now have 2 cups of cake flour, so lastly, you'll want to remove some as per the recipe instructions. To do this: remove 2 Tablespoons of your makeshift cake flour, and you're ready to use it in your recipe.
  2. Room temperature ingredients: it is imperative your ingredients are at room temperature in order for them to incorporate properly into the batter.
  3. To make into a bundt cake: prepare a 12 cup bundt pan or a 10 inch (25cm) tube pan with non-stick spray. Add a few tablespoons of flour to the pan and tap it all around, dumping out any excess. Make a double batch of the batter (note, this will be a very large quantity and will require a mixing bowl at least 5 quarts in size). Bake at 350°F (177°C) for 1 hour 10 minutes to 1 hour 20 minutes, until a cake tester inserted into the middle of the cake comes out with moist crumbs.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1slice | Calories: 489kcal | Carbohydrates: 65g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 89mg | Potassium: 101mg | Fiber: 2g | Sugar: 30g | Vitamin A: 699IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
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