EASY BLACKBERRY POUND CAKE

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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.

Print Recipe
5 from 9 votes

Easy Blackberry Pound Cake

This is a delicious cake that is very easy to prepare.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Brunch, Cake, Dessert
Cuisine: American
Keyword: Blackberry Pound Cake
Servings: 6 servings
Author: The Southern Lady Cooks

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

You could use frozen blackberries but make sure they are thawed and all the water is drained.

Be sure and PIN our Blackberry Pound Cake for later:

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34 Comments

  1. Pingback: WHAT'S IN SEASON IN OCTOBER - bits and bites

  2. The Southern Lady says:

    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.

  3. The Southern Lady says:

    The recipe is correct as written. You are not using double acting baking powder are you? That would probably make it rise too much.

  4. 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.

    • The Southern Lady says:

      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.

  5. 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!5 stars

  6. 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!!5 stars

    • The Southern Lady says:

      So glad you enjoyed this cake! My family loves this one too. Such a great easy recipe. Have a wonderful week.

  7. Pingback: Blueberry Gooey Butter Cake - Recipe Girl

  8. Can you use heavy whipping cream instead of sour cream?

  9. Malcolm Whyte says:

    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.5 stars

    • 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!!5 stars

  10. 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 first5 stars

  11. Thank you for this recipe, just tried a slice of it and it was delicious.

  12. 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.

    • The Southern Lady says:

      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.

  13. Gloria Caudill says:

    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.

  14. Do u have to use sour cream?

  15. 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!

    • The Southern Lady says:

      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.

  16. Can you tell me if you can find seedless blackberries for your cake? thank you

    • The Southern Lady says:

      I am sorry, Gayle, but I don’t know if you can buy seedless blackberries or not. I don’t remember seeing them anywhere.

  17. Sue Craighead says:

    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.

  18. 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.5 stars

  19. Linda Harms says:

    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.

    • The Southern Lady says:

      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!

  20. Deidre O'Brien says:

    There was no printer icon for this recipe.

    • The Southern Lady says:

      It is at the bottom of the post right above where it says start your own blog. It is a green square with a printer on it. Click that.

  21. Dolly Kennedy says:

    THESE RECIPES ARE FANTASTIC LOVE THES RECIPES

    • The Southern Lady says:

      Thank you so much Dolly. Happy to have you on the site and happy you enjoy the recipes. Thank you for letting us know.

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