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Blackberry Swirl Pound Cake

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Ingredients

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 1/3 cups blackberries
  • 1 1/4 cups plus 2 tbsp sugar
  • 1 1/2 cups all purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp baking powder
  • 2 large eggs, lightly beaten
  • 1/2 tsp pure vanilla extract
  • 1/2 cup sour cream, room temperature

Details

Preparation

Step 1

1. Preheat oven to 350.Lightly butter a 9 x 5 inch loaf pan ( or use pam) and line with parchment paper, leaving a two inch overhang on all sides;butter parchment. In a food processor, puree blackberries with 2 tbsp sugar. In a medium bowl, whisk together flour, baking powder and salt
2. In a large bowl, using a electric mixer, beat together butter and 1 1/4 cups of 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.
3.Transfer half of the batter to pan and dot with 1/2 cup of blackberry puree. Repeat with remaining batter and puree. With a skewer or thin blade knife, swirl batter and puree together. Bake until golden brown and toothpick inserted inb center of cake comes out clean, about 1 1/4 hours. Let cool in pan on wire rack, 30 mnutes. Lift cake out of pan and place on a serving plate. Cool completely before slicing
NOTE: Store cooled cake, wrapped tightly in plastic wrap, at room temperaturefor 3 days

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