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    Home » Recipes » Cakes

    Published: Jun 28, 2022 · Modified: Jul 14, 2022 by Pate Giltner 7 Comments

    The Best Blackberry Pound Cake

    117 shares
    Jump to Recipe·Print Recipe

    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! 

    Blackberry pound cake on a marble cake stand with blackberry glaze and decorated with blackberries and mint.

    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. 

    Ingredients for blackberry pound cake on a brown table.

    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. 

    Collage showing how to make a blackberry pound cake.

    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. 
    Collage showing how to make a blackberry pound cake.

    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.
    Blackberry pound cake on a marble cake stand with blackberry glaze with a slice cut out and sitting ajar.

    FAQ's

    Can I use frozen blackberries?

    Yes! However, frozen fruit can have a higher water content, so I would strain out some of the extra liquid.

    How is the recipe best stored?

    This cake will keep for up to three days in an air-tight container.

    Can I use all-purpose flour?

    Yes, the cake will be denser, and you will need to add 1 ½ teaspoons of baking powder and ¼ teaspoon salt for each cup of flour.

    Looking for more cake recipes? Check these out!

    • Bourbon Peach Upside Down Cake
    • Strawberry Cream Cheese Pound Cake
    • Lemon Cream Cheese Pound Cake with Poppy Seeds
    • Blood Orange Upside-Down Cake
    Print
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    Blackberry pound cake on a marble cake stand with blackberry glaze.

    The Best Blackberry Pound Cake

    ★★★★★ 5 from 2 reviews
    • Author: Pate Giltner
    • Prep Time: 20 minutes
    • Cook Time: 1 hour 15 minutes
    • Total Time: 1 hour 35 minutes
    • Yield: 1 large bunt cake 1x
    • Category: Pound Cake
    • Method: Baking
    • Cuisine: American
    Print Recipe
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    Description

    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!


    Ingredients

    Scale

    For the cake:

    • 1 ½ cups butter (three sticks)
    • 8 ounces cream cheese
    • 2 ½ cups sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon almond extract
    • 6 eggs
    • 3 cups self-rising flour
    • 1 ½ cup blackberry puree

    For the glaze:

    • 3 cups powdered sugar
    • ⅓ cup blackberry puree
    • 1 tablespoon bourbon

    Instructions

    1. Allow the butter and cream cheese to come to room temperature and preheat the oven to 325 degrees.
    2. Beat the butter and cream cheese until fully blended.
    3. Add in the sugar and beat until light and fluffy—about three minutes.
    4. Add in the eggs, one at a time beating after each addition.
    5. Add in the vanilla and almond extracts and lightly blend.
    6. Slowly add in the flour and beat on low until it's all been incorporated.
    7. Fold in the blackberry puree.
    8. Add to a well-greased bunt mold (at least 10 cup capacity), and tap on the counter to remove any air bubbles.
    9. Bake for 1 hour and 15 - 20 minutes or until the topped is browned and a knife comes out clean.
    10. Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.
    11. Make the glaze by whisking the powdered sugar with the blackberry puree and bourbon. Stir until no lumps remain.

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Elizabeth says

      July 01, 2022 at 11:32 pm

      This was such an amazing pound cake!

      ★★★★★

      Reply
    2. tammy says

      July 05, 2022 at 7:42 pm

      How do how do i make blackberry puree

      Reply
      • Pate Giltner says

        July 06, 2022 at 4:43 pm

        Hi Tammy! Just place blackberries in a food processor or blend and blend until there are no chunks left 🙂

        Reply
        • Pam says

          August 18, 2022 at 12:07 pm

          So you don't add any sugar to the puree? Should the puree be strained?

          Reply
          • Pate Giltner says

            August 18, 2022 at 12:23 pm

            Hi Pam! You don't need to add any sugar to the blackberries, the sugar in the cake batter sweetens them. And no need to strain, the seeds are unnoticeable in the baked cake. You can strain the puree for the glaze if you want a smoother texture, but I don't.

            Reply
    3. Lori K says

      November 12, 2022 at 12:08 pm

      Absolutely one of the best cakes I have ever made or tried! So glad I tried the White Lilly flour. The soft flour and brick of cream cheese, and homemade blackberry purée made this cake incredible! I did also add 1/2 tsp of blackberry Artisan Flavoring to the cake as well. Pefection!

      ★★★★★

      Reply
      • Pate Giltner says

        November 14, 2022 at 4:25 pm

        I'm so glad you liked the cake Lori!! That makes my day!!

        Reply

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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