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Blackberry Pound Cake with Blackberry Icing Recipe

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4.3 from 13 reviews

This delicious Blackberry Pound Cake combines moist, tender cake with a vibrant blackberry swirl and a luscious blackberry icing. The rich, buttery pound cake is perfectly balanced by the tartness of fresh blackberries, making it an ideal dessert for any occasion.

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
  • 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
  • Fresh blackberries for juice (quantity integrated in preparation)

Instructions

  1. Prepare Blackberry Swirl: Place 4 ounces of fresh 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.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly spray a loaf pan with non-stick spray and set aside.
  3. Sift Dry Ingredients: Sift the cake flour into a bowl, add salt, and whisk together. Set aside.
  4. Cream Butter and Sugar: In a stand mixer with paddle attachment or a large bowl with an electric hand mixer, cream the softened butter and granulated sugar on medium speed for about 5 minutes until very light, fluffy, and pale yellow. Scrape sides of the bowl several times during mixing.
  5. Add Vanilla and Eggs: With the mixer running, add vanilla extract. Then, add eggs one at a time, mixing each thoroughly before adding the next. Scrape bowl sides frequently to ensure even mixing.
  6. Combine Dry Ingredients and Sour Cream: Alternately add the dry flour mixture in three additions and sour cream in two additions, beginning and ending with dry ingredients. Mix on medium speed, fully incorporating each addition.
  7. Mix Blackberry Batter: Remove about ½ cup of the cake batter and stir it into the reserved blackberry mixture until fully combined. Set aside.
  8. Layer Batter in Pan: Pour half of the plain pound cake batter into the prepared loaf pan. Pour the blackberry batter over it evenly, then top with the remaining plain batter. Using a butter knife or skewer, gently swirl the batters together to create a marbled effect.
  9. Bake Cake: Bake for 60-70 minutes or until a toothpick inserted into the center comes out with moist crumbs. Remove from oven and place on a cooling rack.
  10. Cool Cake: Let the cake cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely.
  11. Prepare Blackberry Icing: Press fresh blackberries through a sieve to extract juice. In a small bowl, combine this juice with powdered sugar, milk, vanilla extract, and salt. Stir until smooth and light purple. Adjust consistency with additional milk or powdered sugar if needed.
  12. Ice the Cake: Pour the icing over the cooled pound cake and allow it to set for about 1 hour before serving.
  13. Storage: Store leftovers at room temperature for up to 3 days or refrigerated for up to 5 days. The loaf freezes well up to 3 months. Thaw in the refrigerator or at room temperature before serving.

Notes

  • Ensure all ingredients such as butter, eggs, and sour cream are at room temperature for best mixing results.
  • Be careful not to overmix the batter to maintain a tender crumb.
  • The swirl effect can be adjusted with more or less blackberry batter depending on preference.
  • The icing consistency can be modified by adjusting milk or powdered sugar amount.
  • The cake can be stored at room temperature, refrigerated, or frozen for longer shelf life.

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