Blackberry Swirl Bundt Pound Cake Recipe
A soft, buttery pound cake with ribbons of handmade blackberry puree. Don’t let the long bake time put you off, this melt-in-your mouth treat is easy to make. And with its fresh blackberry glaze, it may become your new go-to cake for guests and family alike.
Prep Time:
20 minutes
Cook Time:
90 minutes
Serves:
8-10
Perfect for:
Birthday Parties
Classics
Bookclub Bites
Potluck Standouts
Ingredients
- 1 Package (6 ounces) Driscoll’s Blackberries, divided
- 1 Tbsp. fresh lemon juice
- 2 1/2 Cups plus 1 tablespoon granulated sugar, divided
- 1 Cup unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 3 Cups all-purpose flour
- 1/4 Tsp. baking soda
- 1/4 Tsp. salt
- 1 Cup sour cream, at room temperature
- 2 Teaspoons vanilla extract
- 1 1/2 Cups confectioners’ sugar
- 1 Tbsp. whole milk
Directions
- PREHEAT oven to 325°F.
- GREASE and FLOUR thoroughly a 10-cup Bundt or tube pan (or two 9-inch by 5-inch loaf pans).
- PLACE 3/4 cup blackberries (about 4 ounces) into a small bowl.
- ADD 1 tablespoon fresh lemon juice and ADD 1 tablespoon granulated sugar.
- MASH blackberry mixture until berries are crushed and SET ASIDE.
- PLACE 1 cup unsalted butter into a large mixing bowl.
- ADD remaining 2 ½ cups granulated sugar.
- BEAT until soft and fluffy.
- ADD 6 large eggs, one at a time, and BEAT until yellow yolks disappear.
- SET ASIDE butter mixture.
- PLACE 3 cups all-purpose flour into a medium bowl.
- ADD 1/4 teaspoon baking soda and ADD 1/4 teaspoon salt.
- SIFT to combine ingredients and SET ASIDE flour mixture.
- PLACE 1 cup sour cream into a small bowl.
- ADD 2 teaspoons vanilla extract.
- STIR to combine ingredients.
- SET ASIDE sour cream mixture.
- ADD half of flour mixture to butter mixture and BEAT just until combined. Do not over mix.
- ADD half of sour cream mixture to butter mixture and BEAT just until combined. Do not over mix.
- ADD remaining flour mixture to butter mixture and BEAT just until combined. Do not over mix.
- ADD remaining sour cream mixture to butter mixture and BEAT just until combined. Do not over mix.
- ADD 1/2 cup cake batter to blackberry mixture and STIR to combine.
- SET ASIDE blackberry mixture.
- POUR one-third of cake batter into bottom of prepared pan.
- SPOON half of blackberry mixture over batter.
- POUR half of remaining cake batter into pan.
- SPOON remaining blackberry mixture over batter.
- POUR remaining cake batter into pan.
- PRESS a butter knife deep into batter and DRAW knife through batter in a circle around pan to SWIRL layers.
- BAKE 60 – 90 minutes or until cake springs back to the touch and a toothpick inserted near center comes out clean.
- ALLOW cake to COOL in pan 20 minutes.
- TURN OUT cake onto a rack to COOL fully.
- PLACE remaining blackberries (about 2 ounces) into a small bowl and MASH until berries are crushed.
- PRESS crushed berries through a fine-mesh sieve and DISCARD seeds.
- MEASURE 1 tablespoon blackberry juice into a small bowl.
- ADD 1 ½ cups confectioners’ sugar and ADD 1 tablespoon whole milk.
- WHISK until smooth and ADD additional blackberry juice as needed to MAKE a thick but pourable mixture.
- DRIZZLE blackberry glaze over cake and ALLOW glaze to set.
- SERVE Blackberry Swirl Pound Cake immediately.
