Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Blackberry-Swirl Pound Cake 3.3 (211) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings: 9 Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream. Ingredients 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 Directions 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. 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. 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. Print