So the other day I realized I still had some blackberries in the freezer from last year. I thought I better get them used up before I get the call from my blackberry source this year. Sounds ominous, doesn’t it? My blackberry source? He’s also my strawberry source and I affectionately call him “the strawberry man” no matter what it is I’m picking at his lovely farm. It’s so lovely…but I digress…
I didn’t get all my stash used up making this pound cake but I did make a small dent. Every little bit helps, right? I hadn’t made a pound cake in a long time and it just sounded good. And it is. I think you might like it too.
Blackberry Swirl Pound Cake
from Martha Stewart
1/2 cup (1 stick) unsalted butter, room temperature, plus 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 pure vanilla extract
1/2 cup sour cream, room temperature
What To Do
Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.
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.
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 in center 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.
I strained the seeds out of my pureed blackberries. Half a cup of blackberry puree looked like too much to add to the batter (in the middle and on top) so I used less and had some leftover, which is okay because I’ve been drizzling it over my slices of pound cake and it adds extra blackberry goodness.
I checked mine after an hour in the oven and it was done.
I wish I had some whipped cream to dollop on top of the cake and then I could drizzle some blackberry puree on top of it all. Maybe add a touch of lemon zest? I think it would be heavenly.
Have a “berry” good week! 🙂