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

Source: Everyday Food, July/August 2010
Total Time Prep Servings



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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How would you rate this recipe?
  • mdsidave
    9 SEP, 2015
    Maybe I don't know how to puree blackberries. I ended up with blackberry syrup; they were very ripe. I also ended up baking it for almost an hour. Quite disappointed in taste & texture. Very heavy dense cake which takes away from the blackberry taste. Don't think I'll be making this one again.
    • MS10484197
      21 JUN, 2018
      Learn to cook or at least know "how" to prepare. Puree and got syrup? Had you ever had a pound cake? most are dense which isn't a hard stretch given the butter to sugar ratio. Maybe your cake lost the blackberry taste because you created a syrup. I think the preparer should get 3 stars or less. Maybe its not the recipe that falls short?
  • Sissiphoto
    13 AUG, 2015
    My 8 year old son and I made this delicious cake. It's not a typical dry pound cake. The blackberries help the cake to be moist. Great taste and simple to make.
  • kimberly_t_19
    12 AUG, 2014
    Used my blackberries from my small bush to create beautiful pound cakes. I added cream cheese to the batter, yummers!!!
  • MS11449302
    2 DEC, 2013
    This pound cake recipe is a keeper! I used farmer's market blackberries and it came out moist and delicious. I will try blueberries next time.
  • margarones
    11 AUG, 2012
    Back at it again. I have tried other recipes for pound cake and have not found one that is this moist, this delicious or this weighty. This is now our go to recipe when guests come over. So expect it when you show up.
  • NinaGuerra
    18 APR, 2012
    I took this recipe from my Everyday Food Magazine, issue 74 and it's really delicious, althoug i recommend to strain the puree to remove seeds and also use only half puree in the center of the pound cake because tends to burn on the top. Also i really would like to try using blueberries, yumm!!
  • margarones
    27 AUG, 2011
    This is my fifth time making this recipe. We have the ability to pick black berries by the gallons in our back yard and this has become the staple cooked gift we bring to friends houses, party's, co workers, or anywhere it is acceptable to gift cooked food. It is moist, well flavored, and the berry swirl is tasty and sweat. It is real good with vanilla gelato.
  • ALR5760152DW
    26 AUG, 2011
    I went Blackberry picking with my brother on a beautiful August day and then realized I had no good recipes to use them in. I made this, my first ever pound cake, and it was AMAZING! the house smelled SO good while it was in the oven & one taster even suggested it be entered in the local fair's baking category! Delicious and unique~

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