EASY BLACKBERRY POUND CAKE
This Blackberry Pound Cake is so easy to make and is delicious. It will make a great, quick dessert to serve with coffee. You could sprinkle with powdered sugar or even add a glaze but it really doesn’t need anything. It just melts in your mouth! You might also like our recipe for coconut cream cheese pound cake.
This cake would make a wonderful gift for any holiday or a sick friend. Children as well as adults will love this cake. Blackberries are such a favorite with my family and anything I make with them never lasts long. I have not tried doubling or freezing the recipe but see no reason why you could not do this. One of these cakes doesn’t last a day at my house.
Blackberry pound cake is one of our favorite cakes and gets great reviews.
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 stick butter or 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
2 cups blackberries
Whisk together the flour, salt and baking powder in a bowl and set aside. Cream the butter, sugar and eggs with a mixer. Add flour, milk, sour cream and vanilla extract and mix well with mixer. Gently fold in blackberries.
Pour in a 9 x 5 bread pan sprayed with cooking oil. Bake in a preheated 325 degree oven for 1 hour until center tests done. Enjoy! Note: You could use frozen blackberries but make sure they are thawed and all the water is drained.
Easy Blackberry Pound Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 stick butter or 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
- 2 cups blackberries
Instructions
- Whisk together the flour, salt and baking powder in a bowl and set aside. Cream the butter, sugar and eggs with a mixer. Add flour, milk, sour cream and vanilla extract and mix well with mixer. Gently fold in blackberries.
- Pour in a 9 x 5 bread pan sprayed with cooking oil. Bake in a preheated 325 degree oven for 1 hour until center tests done.
Notes
Be sure and PIN our Blackberry Pound Cake for later:
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I was so excited to make this recipe today, but unfortunately, it turned out disastrous. I followed the recipe to the T. My cake sunk in the middle, I baked it an extra 15 minutes, and it still came out, super sticky and doughy in the middle and was so sticky that despite a liberal amount of spray, the entire bottom stuck to my corning ware and it fell apart.
Did you possibly over mix it? Overmixing the batter, continuously opening the oven door are two reasons why the cake will fall. Many people are guilty of overmixing and that can be an issue with pound cakes. Not every recipe will work for everyone. Sorry this one didnt work for you.
Could this recipe be doubles, and put in a bundt pan?
We have never tried it, so I cant really say.
thank you for replying!
Batter turned out perfectly & the cake was excellent – tips for beginners:
-if your baking powder is double rise, then reduce by 1/3-1/2
-cream butter & sugar, blend in eggs one at a time. Blend in milk & sour cream, then incorporate the flour and vanilla. Hope that helps.
You’re making pound CAKE not pound bread.
I made this pound cake yesterday and after reading all the reviews, I decided 1 tbsp baking powder was just way too much and could be the problem for all the overflowing pans. I cut baking powder back to half a tbsp and it was perfect. I also saved some blackberries til the end and scattered them on top before baking. I topped it with a mixture of flour, sugar, butter, cinnamon and chopped pecans. It turned out amazing. Berries on the top and bottom, and very moist. It did not overflow the pan
Usually I would not try a recipe with so much controversy and disappointment. However, thanks to all the feedback, my poundcake came out superb! Thanks to all of you, I did sprinkle my fresh blackberries with flour, and they did not sink. I used the idea of more sour cream instead of milk, and added a splash of almond milk cause the batter looked so thick. Everything else was just as the recipe. I live in high altitude so had to bake for 24 extra minutes. Favorite pound cake I ever had.
Just made this and it turned out really good! My four year old approves as well, and she is a picky eater. I only had the double acting, so I used 2 teaspoons and the rise was perfect. I also used frozen blackberries that we picked last summer. I thawed them a little bit in a colander and then tossed them in some flour and granulated sugar before folding them in. I also made a glaze with cream cheese, powdered sugar, milk, vanilla and almond extract. Super yummy! Thanx for the recipe
I have to agree with most reviews mine spilled over too and I’ve baked many other loaves before. Are you sure its 1 tbsp baking powder and not 1 top everything else seems fine.
This is very confusing to me.. I just made this cake two weeks ago and it didn’t spill over. Maybe I will make a video next time of how I make it, because that has never been an issue.
Delicious cake and easy to make! I will use a larger pan next time, due to overflow.
I’m having a similar issue- I’ve had mine in the oven for an hour and it’s spilled over the side and soupy! I noticed I had double-acting baking powder at the last second, so I used a baking powder substitute (baking soda and cream of tartar) because I’d read the comments here. I’m so disappointed! Maybe I just should have used the double-acting? TIL there were different kinds of baking powder.
Is your baking powder double acting? If so.. then that may have been the problem. I have never had that issue and have made this recipe many times, the way it is written. Others have had success with this recipe as well. Not every recipe is going to work for every person.
The recipe is correct as written. You are not using double acting baking powder are you? That would probably make it rise too much.
My cake is currently in the oven. I used the recommended size pan, but the cake has completely overflowed, and now 1/4 of it is burning on the rack and bottom of my oven.
Hello Amy, sorry to hear this, as you can see from the other comments people have had success with this recipe. I’m not sure why it didn’t work out for you. Not every recipe works for everyone.
We loved this cake! Our berries also sank to the bottom but my kids (ages 8, 11,13, 15) said that they didn’t mind at all because it tasted so good!
Found this recipe on Pinterest and made it this evening with berries picked from the garden- it turned out delicious!! All of my berries sunk to the bottom so next time I will try sprinkling them on top but they were really big berries so that may have been why. Definitely didn’t affect how tasty this was tho! Oh I also used almond extract instead of vanilla bc we had run out. So good! Will definitely be making again, thanks for sharing!!
So glad you enjoyed this cake! My family loves this one too. Such a great easy recipe. Have a wonderful week.
Can you use heavy whipping cream instead of sour cream?
I have not tried whipping cream but I see no reason why you couldn’t Kelly.
I’ve made this recipe for the third time and I increased the sour cream by 50% and cut out the milk all together. I also pour the batter in the 9×5 cake pan before mixing in the blackberries. I then toss and spread the two cups of berries over the top evenly and lightly press them into the batter with a spatula. In the oven gravity pulls them down and I get an even consistency of berries throughout the cake.
Found this recipe on Pinterest and made it this evening with berries picked from the garden- it turned out delicious!! All of my berries sunk to the bottom so next time I will try sprinkling them on top but they were really big berries so that may have been why. Definitely didn’t affect how tasty this was tho! Will definitely be making again, thanks for sharing!!
Have made this 3 times. The first two times berries were growing in my garden so I used fresh blackberries and the results were amazing, so delicious. The third time I used berries I had frozen. I didn’t read the sentence about thawing frozen berries…oops. Next time I will try thawing first
Thank you for this recipe, just tried a slice of it and it was delicious.
Smelled delicious, but was not done at 1 hour, had to cook it 10 more minutes and it was sunken in the middle even then. Disappointing.
There are many reasons why a cake can sink in the middle, Lacey. Opening the oven door before the cake is set, hot and cold spots in the oven where it does not heat evenly, outdated leavening ingredients, over-mixing the cake or the cake batter sits around too long before cooking are just a few.
Do you have a recipe for something called Stork Club Sauce? My mother-in-law used to make it to go over her meat loaf. She was from KY. It was so delicious, but I never got the recipe. I enjoy your recipes so much! Thank you.
I’m sorry Gloria I sure don’t but it sounds delicious!
Do u have to use sour cream?
I have never tried it without sour cream, so I can’t advise you on removing it.
Just curious, did anyone else have a sudden rise of a top crust, then fall flat result, like a soufle? I typically don’t “mix well” when I do cakes, muffins, breads, etc, due to the result of gluten hardening; I am wondering however, if I overmixed it. My novice baking experience tells me when you mix well, the result would be more dense (which is what we want for this pound cake, right?) and the less of a mix and more of a gentle mix by hand will result in a high rise. I’m not in high elevation, so can anyone help out with what I may have done wrong? I have a high crust and the actual bread is half the height of my bread pan. Thoughts? Thank you!
Sorry, this happened to you. Maybe, someone else can advise you but I have not had this happen when I made the recipe. It has always worked perfectly for me.
Can you tell me if you can find seedless blackberries for your cake? thank you
I am sorry, Gayle, but I don’t know if you can buy seedless blackberries or not. I don’t remember seeing them anywhere.
I love recipes with fruit, especially fresh fruit. I have used frozen berries and it works well but I just think there is more flavor and texture with fresh fruit. I also use strawberries in this recipe. With the blackberries, I sometimes get a wild itch for a bump up in flavor and I add finely chopped black walnuts. I love the flavor made by the berries and nuts. Thank you for sharing the great recipes you offer.
I just made the above pound cake and it is delicious. But, I too had the problem with my berries all going to the bottom of the cake. I thought afterward that I should have floured the berries, but will do next time, plus fold some in and put some on top. Great recipe.
So, how did you manage to keep your berries at the top of the cake? I’m sure new and experienced bakers would benefit from your advice.
You can dust your berries with flour and gently fold into batter with a spoon or sprinkle on top of batter. This works for me but most of the time I don’t even do this. Maybe, your berries are so large they just sink!
Thanks so much; this helps and I will try this procedure next time…Loved the pound cake!
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