The Best Blackberry Pound Cake

Blackberries are one of my favorite fruits, and this blackberry pound cake recipe truly celebrates the deliciousness of the blackberry! It combines pureed blackberries with tangy cream cheese for an incredibly moist and flavorful pound cake! It's then topped with a fresh blackberry and bourbon glaze that is gorgeous and tasty!

Fresh blackberries and cream cheese make this cake flavorful, sweet, and slightly tangy. Top all that off with a blackberry bourbon glaze, and you have a showstopping dessert that everyone will love! 

Why you will love this recipe:

Blackberries are great in cakes because they are full of a unique flavor but don't have tons of water in them, so you can use a lot of them in your batter!

This pound cake with blackberries is made with cream cheese, making it extremely moist, a bit tangy, and totally delightful. But even though it's made with cream cheese and it's a pound cake, it's not overly dense. It has just a touch of baking powder, which gives the bunt cake a little additional rise and helps create a lighter crumb.

Pound cakes are one of my favorite cakes to make because they are so easy, flavorful, and beautiful. If pound cakes are also your thing, this strawberry pound cake, and lemon poppyseed pound cake are equally amazing. 

Key Ingredients:

Self Rising Flour: a low-protein self-rising flour like White Lily or Weisenberger Mills gives this pound cake with blackberry glaze a tender crumb and a slight rise. White Lily and Weisenberger Mills flour are more similar to cake flour than regular all-purpose flour because of their low protein content. This kind of flour makes a lighter crumb, which is very beneficial in a denser cake like a pound cake. Self-rising flour is beneficial too because it already has rising agents and salt blended into the flour. 

Butter: butter provides flavor and structure to the cake; there is one stick of butter for each cup of flour, as is traditional for pound cakes.

Cream Cheese: cream cheese adds moisture, texture, and a tangy flavor to the cake. This is a very moist crumb, and the cream cheese help give its moistness. 

Blackberries: This is a blackberry pound cake, and puree from fresh blackberries is what gives this cake and glaze its blackberry flavor.  

Eggs: eggs traditionally give these cakes their rise; there is enough air whipped into them to cause them to rise. This recipe also gets its rising help from the baking soda and powder in the flour. 

Step by step instructions:

• Beat the butter and cream cheese until fully blended. 
• Add in the sugar and beat until light and fluffy—about three minutes. Then add in the eggs, one at a time beating after each addition.
• Add in the vanilla and almond extracts and lightly blend. 
• Slowly add in the flour and beat on low until it's all been incorporated. 
• Fold in the blackberry puree.
• Add to a well-greased bunt mold (at least 10 cup capacity), and tap on the counter to remove any air bubbles. 
• Bake for 1 hour and 15 - 20 minutes or until the topped is browned and a knife comes out clean. 
• Make the glaze by combining the powdered sugar with the blackberry puree and adding one tablespoon bourbon. Whisk until no lumps remain. 

Tips for success:

• To get your butter and cream cheese to room temp, place them into a bowl and microwave for 30 seconds. 
• Beat the sugar into the cream cheese and butter until lots of air is incorporated. About three-plus minutes. 
• Slowly add in the flour; it will go everywhere if you try to add it in all at once. 
• Tap the bunt pan on the counter to get the air bubbles out of the batter. 
• Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.

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