How do I keep blackberries from sinking in pound cake?

Since we puree and reduce the blackberries for this recipe, you do not have to worry about whole berries sinking to the bottom of the pan. The puree is fully integrated into the batter, ensuring an even distribution of flavor and color throughout the entire cake.

Why is my blackberry pound cake dry?

A dry cake is usually the result of overmeasuring the flour or overbaking the cake. To prevent this, always spoon and level your flour rather than scooping it, and start checking the cake with a toothpick around the one-hour mark.

Should I use fresh or frozen blackberries?

Fresh blackberries are highly recommended because they have a cleaner flavor and contain less excess water than frozen ones. If you must use frozen, thaw them completely and drain all excess liquid before pureeing and simmering them.

Can I swirl blackberry jam into the batter?

While you can swirl jam, it is much heavier and sweeter than our homemade reduced puree. Jam tends to sink to the bottom of the pan during the long baking process, creating a sticky, burnt layer that can cause the cake to stick.

What flavors go well with blackberry in a cake?

Blackberry pairs exceptionally well with citrus flavors like lemon, lime, and orange, as well as warm spices like cinnamon and nutmeg. It also complements nutty flavors such as almond, pecan, and vanilla cream.

How do you make a blackberry glaze/icing?

Our glaze is made by whisking confectioners' sugar, melted butter, warm milk, vanilla, butter extract, and a few teaspoons of the seedless blackberry puree. This creates a smooth, pourable icing with a natural lavender color and a sweet berry flavor.

Can I freeze this pound cake for later?

Yes, this cake freezes beautifully without the glaze. Wrap the cooled cake tightly in two layers of plastic wrap and a layer of aluminum foil, then freeze for up to three months. Thaw at room temperature overnight before glazing and serving.

Easy Southern Blackberry Pound Cake Recipe At Cake Peak

Name: Blackberry Pound Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 4 h 40 min
Cuisine: Southern
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3 sticks unsalted butter (room temperature); 2 3/4 cups granulated sugar (plus 1/4 cup for puree); 5 large eggs (room temperature); 1/2 cup whole milk (room temperature); 2/3 cup sour cream (room temperature); 6 to 8 ounces fresh blackberries; 2 teaspoons vanilla extract; 1 teaspoon butter extract; 1/2 teaspoon cake batter extract (optional); 1 1/4 cups confectioners’ sugar; 3 tablespoons melted unsalted butter (for icing); 3 tablespoons warm whole milk (for icing)

Description

A rich, traditional Southern pound cake infused with a fresh blackberry reduction and finished with a sweet, colorful glaze. This recipe delivers a soft crumb that holds its shape beautifully on every plate.

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 sticks unsalted butter (room temperature)
2 3/4 cups granulated sugar (plus 1/4 cup for puree)
5 large eggs (room temperature)
1/2 cup whole milk (room temperature)
2/3 cup sour cream (room temperature)
6 to 8 ounces fresh blackberries
2 teaspoons vanilla extract
1 teaspoon butter extract
1/2 teaspoon cake batter extract (optional)
1 1/4 cups confectioners’ sugar
3 tablespoons melted unsalted butter (for icing)
3 tablespoons warm whole milk (for icing)

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Instructions

Prep blackberries: Rinse 6 to 8 ounces of fresh blackberries under cold water using a small mesh strainer.
Puree berries: Add the clean blackberries to a small food processor and blend for 30 seconds until smooth.
Simmer puree: Combine the pureed blackberries and 1/4 cup sugar in a small saucepan over medium heat. Simmer for 4 minutes, stirring occasionally, then remove from heat and let cool completely.
Sift dry ingredients: Sift 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt into a medium bowl and stir to combine.
Mix wet ingredients: Reserve 1 tablespoon of the blackberry puree for the icing. Whisk the remaining puree with 1/2 cup whole milk, 2/3 cup sour cream, 2 teaspoons vanilla extract, 1 teaspoon butter extract, and 1/2 teaspoon optional cake batter extract.
Cream butter and sugar: Beat 3 sticks of softened butter and 2 3/4 cups sugar on high speed for 6 minutes in a stand mixer until light and fluffy, scraping down the sides of the bowl.
Add eggs: Incorporate 5 large room-temperature eggs one at a time on medium speed, scraping the bowl as needed.
Combine batter: Alternately add the dry flour mixture and the wet blackberry mixture in three separate additions, mixing on medium-low for 15 to 20 seconds after each.
Fill the pan: Spray a 15-cup tube or Bundt pan with non-stick baking spray, add the batter, and smooth the top with a spatula. Tap the pan on the counter to release air bubbles.
Bake the cake: Place the pan on the middle rack of a preheated 325-degree oven and bake for 1 hour and 10 minutes.
Cool in pan: Remove the cake from the oven and test with a toothpick. Let the cake cool inside the pan for 3 to 4 hours.
Invert and trim: Flip the cake onto a flat baking pan, then transfer to a cooling rack. Trim the bottom edge with a serrated knife so the glaze can cascade smoothly.
Strain glaze puree: Press the reserved 1 tablespoon of blackberry puree through a mesh strainer to yield 2 teaspoons of seedless puree.
Make icing: Whisk 1 1/4 cups confectioners’ sugar, 3 tablespoons melted butter, 3 tablespoons warm milk, 2 teaspoons seedless blackberry puree, 1/2 teaspoon vanilla, and 1/4 teaspoon butter extract until smooth.
Glaze the cake: Pour the icing over the cooled cake, spreading it gently with a spatula, and let set for 15 to 30 minutes before serving.

Notes

Always use room-temperature dairy and eggs to guarantee a smooth, emulsified batter that rises evenly in the oven.
Sifting the flour is essential to keep the heavy pound cake crumb from becoming too dense or rubbery.
Let the cake cool completely for at least three hours before attempting to unmold it from the Bundt pan.
Simmering the berry puree is key to removing excess moisture that would otherwise make the cake soggy.

Prep Time: 30 mins
Cook Time: 1 hour 10 mins
Category: Dessert
Method: Baking
Cuisine: Southern