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Blackberry Pound Cake with Blackberry Swirl and Icing Recipe

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4.3 from 84 reviews

This Blackberry Pound Cake is a moist and tender treat featuring a luscious blackberry swirl baked into a buttery pound cake, topped with a delicate blackberry icing. Perfect for dessert or an indulgent snack, it’s bursting with fresh blackberry flavor and a hint of lemon for brightness, balanced by a creamy, rich crumb.

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 extract
  • 4 large eggs at room temperature
  • ¼ cup (60g) sour cream at room temperature

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

  1. Prepare Blackberry Swirl: Place blackberries, granulated sugar, and 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 the mixture through a sieve to remove seeds. Set aside this smooth blackberry swirl.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a loaf pan generously with non-stick spray to ensure easy release of the cake. Set pan aside.
  3. Sift Dry Ingredients: Sift cake flour into a bowl, add salt, and whisk together. This helps to incorporate air and ensures an even distribution of salt.
  4. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment or with an electric hand mixer, cream the softened butter and granulated sugar on medium speed until pale yellow and very fluffy, about 5 minutes. Scrape down the bowl sides several times during mixing.
  5. Add Vanilla and Eggs: With the mixer running, add vanilla extract. Then, add eggs one at a time, allowing each to fully incorporate before adding the next. Scrape down bowl sides frequently to ensure even mixing.
  6. Incorporate Dry Ingredients and Sour Cream: Alternately add the sifted dry ingredients and sour cream to the batter in three and two additions respectively, starting and ending with dry ingredients. Mix on medium speed until fully combined, scraping the bowl as needed.
  7. Combine Batter with Blackberry Swirl: Remove about ½ cup of the plain batter and mix it thoroughly with the reserved blackberry swirl mixture. Set this blackberry batter aside.
  8. Layer and Swirl Batters in Pan: Pour half of the plain pound cake batter into the prepared loaf pan. Then pour the blackberry batter mixture evenly over it. Top with the remaining pound cake batter. Using a butter knife or skewer, gently swirl the blackberry batter into the plain batter to create a marbled effect. It’s fine if some blackberry filling peaks through.
  9. Bake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out with moist crumbs. Check doneness around 60 minutes to prevent overbaking.
  10. Cool: Remove the cake from the oven and place on a cooling rack. Let cool for 20 minutes in the pan before carefully turning it out onto the rack to cool completely before applying icing.
  11. Prepare Blackberry Icing: Press fresh blackberries through a sieve to extract juice. In a small bowl, combine blackberry juice, powdered sugar, milk, vanilla extract, and salt. Stir until smooth and light purple. Adjust consistency with more milk (thinner) or powdered sugar (thicker) as desired.
  12. Ice and Set: Pour the icing over the completely cooled pound cake, spreading evenly. Allow the icing to set for about 1 hour at room temperature before serving.
  13. Storage: Store leftover cake at room temperature up to 3 days or refrigerate for up to 5 days. This loaf cake freezes well for up to 3 months; thaw in refrigerator or at room temperature prior to serving.

Notes

  • Cake Flour Substitute: If you don’t have cake flour, combine 2 cups (240g) all-purpose flour, remove ¼ cup (30g), then add ¼ cup (32g) cornstarch and whisk together. Remove 2 tablespoons of this mixture to match the recipe’s 2 cups minus 2 tablespoons cake flour.
  • Room Temperature Ingredients: Using room temperature ingredients is essential for proper batter incorporation and optimal texture.
  • Bundt Cake Variation: To make this recipe as a bundt cake, prepare a 12-cup bundt or 10-inch tube pan with non-stick spray and flour. Double the batter recipe, bake at 350°F (177°C) for 1 hour 10 minutes to 1 hour 20 minutes until tester shows moist crumbs.

Find it online: https://flavorspath.com/blackberry-pound-cake-with-blackberry-swirl-and-icing-recipe/