Blackberry-Swirl Pound Cake

By beltranm

Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream.

Change it up: Swap 6 ounces raspberries or blueberries for the blackberries.

Per serv: 335 cal; 13.7 g fat (8.3 g sat fat); 4.4 g protein; 48.8 g carb; 1.5 g fiber

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, p,us more for pan
• 6 ounces blackberries (1 1/3 cups)
• 1 1/4 cups plus 2 tablespoons sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon baking powder
• 2 large eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 cup sour cream, room temperature

Details

Servings 9
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly butter a 5 x 9" loaf pan and line with parchment, leaving a 2" overhang on all sides; butter parchment. In a food processor, puree blackberries with2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.

2. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

3. Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted inc enter of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing. Store cooled cake wrapped tightly in plastic, at room temperature, up to 3 days.