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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!

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.

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

  2. 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.

  3. 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

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

  5. 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 Opening the oven door before the cake is set, hot and cold spots in the oven where it does not heat evenly, outdated leavening ingredients, over-mixing the cake or the cake batter sits around too long before cooking are just a few.

  6. 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.

  7. Ann Stumpe says:

    Anyone else have the problem of the batter cooking over the pan? I used the pan called for and it cooked over in the oven.

  8. Do u have to use sour cream?

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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!

  14. 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.

  15. Dolly Kennedy says:


    • 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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