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Blackberry Pound Cake with Blackberry Swirl and Icing Recipe

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4.3 from 79 reviews

  • Author: Sophia
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf cake (10-12 slices)

Description

This Blackberry Pound Cake recipe features a moist, buttery pound cake swirled with a fresh blackberry compote and topped with a luscious blackberry icing. Perfectly balanced between sweet and tangy, this elegant dessert is baked to golden perfection and ideal for any occasion where you want to impress with a homemade treat.

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 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: In a small saucepan, combine 4 ounces fresh blackberries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice. 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 Oven and Prepare Pan: Preheat the oven to 350°F (177°C). Spray a loaf pan with non-stick spray and set aside.
  3. Prepare Dry Ingredients: Sift 2 cups minus 2 tablespoons cake flour and whisk in ½ teaspoon salt. Set aside.
  4. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat 1 cup unsalted butter and 1 ½ cups granulated sugar on medium speed until very light and fluffy, about 5 minutes. Scrape down the bowl sides several times during mixing. The mixture should be pale yellow.
  5. Add Vanilla and Eggs: With mixer running, add 1 teaspoon vanilla extract, then add 4 large eggs one at a time, mixing on medium speed and fully incorporating each before adding the next. Scrape down the bowl as needed.
  6. Incorporate Dry Ingredients and Sour Cream: With mixer running, add the dry flour mixture in three additions, alternating with two additions of ¼ cup sour cream. Start and end with the dry ingredients. Mix on medium speed until fully combined.
  7. Mix Blackberry Swirl into Batter: Remove about ½ cup of the pound cake batter and combine it with the prepared blackberry swirl mixture. Stir until fully combined and set aside.
  8. Assemble and Swirl Batter: Pour half of the pound cake batter into the prepared loaf pan. Spoon the blackberry batter mixture over it, spreading evenly. Top with the remaining pound cake batter. Use a butter knife or skewer to gently swirl the batter for a marbled effect.
  9. Bake the Cake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from oven and cool on a wire rack for 20 minutes before turning out of the pan. Cool completely before adding icing.
  10. Prepare Blackberry Icing: Press 2 ounces fresh blackberries through a sieve to extract juice and discard solids. In a small bowl, combine the blackberry juice with 1 cup powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla extract, and ⅛ teaspoon salt. Stir until smooth and light purple in color. Adjust thickness with milk or powdered sugar as desired.
  11. Glaze the Cake: Pour blackberry 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. The cake freezes well for up to 3 months; thaw in refrigerator or at room temperature.

Notes

  • Cake Flour Substitute: If cake flour is unavailable, mix 2 cups (240g) all-purpose flour, remove ¼ cup (30g) flour, then add ¼ cup (32g) cornstarch. Whisk to combine. From this mixture, remove 2 tablespoons as per recipe to substitute cake flour.
  • Room Temperature Ingredients: Ensure all ingredients like butter, eggs, and sour cream are at room temperature for proper mixing and batter texture.
  • Bundt Cake Variation: To make a bundt cake, use a 12-cup bundt pan or 10-inch tube pan. Spray with non-stick spray, dust with a few tablespoons flour. Double the batter recipe and bake at 350°F (177°C) for 1 hour 10 minutes to 1 hour 20 minutes, testing for doneness with a cake tester.
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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