Description
This Easy Blackberry Pound Cake is a moist and flavorful dessert featuring fresh blackberries folded into a classic buttery pound cake batter. Perfectly balanced with a hint of vanilla and a tender crumb, it bakes to golden perfection, making it an ideal treat for gatherings or as an everyday indulgence.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
Wet Ingredients
- 1 stick butter (8 tablespoons or 1/2 cup), softened
- 1 1/4 cups sugar
- 2 eggs
- 1/2 cup milk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Fruit
- 2 cups blackberries
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set this mixture aside to be incorporated later.
- Cream Butter, Sugar, and Eggs: Using an electric mixer, cream the softened butter with the sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Combine Batter: Gradually add the dry flour mixture to the creamed ingredients alternately with the milk. Then, mix in the sour cream and vanilla extract until well combined.
- Fold in Blackberries: Carefully fold the fresh blackberries into the batter to avoid breaking them and to evenly distribute throughout the cake.
- Prepare Pan and Bake: Spray a 9 x 5 inch bread pan with cooking oil. Pour the batter into the pan, spreading it evenly. Bake in a preheated oven at 325°F (165°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and serve as desired.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Gently folding in the blackberries helps prevent the batter from turning purple and keeps the berries intact.
- If fresh blackberries are not available, frozen ones can be used but should be thawed and drained well.
- Test the cake with a toothpick toward the end of baking time to avoid overbaking.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
