Blackberry-Swirl Pound Cake

Prep Time:
15 mins
Total Time:
2 hrs 15 mins

Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream.


  • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan

  • 6 ounces blackberries (1 ⅓ cups)

  • 1 ¼ cups plus 2 tablespoons sugar

  • 1 ½ cups all-purpose flour

  • ½ teaspoon coarse salt

  • ¼ teaspoon baking powder

  • 2 large eggs, lightly beaten

  • ½ teaspoon pure vanilla extract

  • ½ cup sour cream, room temperature


  1. Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.

  2. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

  3. Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.

Cook's Notes

Store cooled cake, wrapped tightly in plastic, at room temperature, up to 3 days. Change it up: Swap 6 ounces raspberries or blueberries for the blackberries.

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