Recipe: Blackberry Swirl Pound Cake
Recipe from Martha Stewart
(Photos and adjustments are mine)
I made this the other day to use some of the blackberries I had picked off of the vine. The berries are late this year, so I only managed to pick a few cups. Fortunately, this recipe only takes 1 1/3 cups (which means it won't cost you an arm and a leg if you have to buy your berries).
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
6 ounces blackberries (1 1/3 cups)
1 1/4 cups plus 2 tablespoons sugar
1 1/2 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking powder
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
Preheat oven to 350 degrees. Lightly butter (I use butter spray) 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. 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 (smoothing the layer down) and dot with 1/2 blackberry puree. Repeat with remaining batter and puree. With knife or skewer, 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. (Yes, you really do need to let it cool. This is a delicate, dense cake that slices beautifully when cool).
(My attempt didn't swirl as well as it should have, but tasted fine just the same. The blackberry ends up with a taste and texture similar to jam.)