Print

Blackberry Pound Cake with Blackberry Icing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 1 review

This Blackberry Pound Cake features a moist, tender crumb swirled with a vibrant homemade blackberry mixture, topped with a luscious blackberry icing. Perfect for berry lovers, this cake combines the subtle tartness of fresh blackberries with a classic pound cake texture, baked to golden perfection and finished with a smooth, sweet glaze.

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 flour
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1 and ½ cups (300g) granulated sugar
  • 1 teaspoon vanilla flavoring
  • 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 flavoring
  • ⅛ teaspoon salt

Instructions

  1. Prepare the blackberry swirl: Place 4 ounces of fresh blackberries, 3 tablespoons of granulated sugar, and 1 tablespoon of lemon juice in a small saucepan. Heat over medium heat and simmer until the mixture reduces to about ⅓ cup, approximately 10 minutes. Remove from heat and press through a sieve to remove seeds. Set aside.
  2. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Spray a loaf pan with non-stick spray and set aside.
  3. Sift dry ingredients: Sift 2 cups minus 2 tablespoons of cake flour into a bowl, add ½ teaspoon salt, and whisk together. 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 1 cup of softened unsalted butter and 1 and ½ cups of granulated sugar on medium speed until very light and fluffy, about 5 minutes. Scrape down the sides of the bowl several times. Mixture should be pale yellow.
  5. Add vanilla and eggs: With the mixer running, add 1 teaspoon vanilla flavoring. Then add 4 large eggs one at a time, mixing on medium speed and allowing each egg to fully incorporate before adding the next. Scrape sides of bowl frequently.
  6. Combine dry ingredients and sour cream: With the mixer running, add the dry flour mixture to the bowl in three additions, alternating with ¼ cup sour cream in two additions, starting and ending with the dry ingredients. Mix on medium speed until fully incorporated.
  7. Mix blackberry batter: Remove about ½ cup of the pound cake batter and add it to the reserved blackberry swirl mixture. Stir until completely combined and set aside.
  8. Layer batter in pan: Pour half of the plain pound cake batter into the prepared loaf pan. Then pour the blackberry batter on top and spread evenly. Top with the remaining batter. Use a butter knife or skewer to swirl the blackberry mixture through the batter.
  9. Bake the cake: Bake for 60 to 70 minutes, or until a toothpick or cake tester inserted into the center comes out with moist crumbs. Remove from oven and place on a cooling rack. Cool for 20 minutes before turning the cake out of the pan to cool completely.
  10. Prepare blackberry icing: Press 1 cup 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 flavoring, and ⅛ teaspoon salt. Stir until smooth and light purple. Adjust consistency by adding more milk for thinner or more powdered sugar for thicker icing.
  11. Glaze the cake: Pour the icing over the cooled pound cake and allow it to set for about 1 hour before serving.
  12. Storage: Store leftovers at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze the loaf for up to 3 months; thaw in the refrigerator or at room temperature before serving.

Notes

  • Use room temperature eggs, butter, and sour cream for best mixing results and tender crumb.
  • Swirling the blackberry batter creates a beautiful marbled effect – don’t overdo the stirring to keep the pattern distinct.
  • If fresh blackberries are unavailable, frozen can be used but thaw and drain excess liquid first.
  • Ensure to sieve berry mixtures to avoid seeds in the final cake and icing.
  • Let the icing fully set for a smoother finish and better taste.
  • Use cake flour for a tender, fine crumb; all-purpose flour will make the cake denser.

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