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A slice of blackberry lemon pound cake served with vanilla bean ice cream - J Dub By Design™

J Dub’s Blackberry Lemon Pound Cake


  • Author: Jennifer Williams
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Total Time: 80 minutes
  • Yield: 1 cake 1x

Description

Here’s a fabulous recipe for all those glorious blackberries.  Meet my Blackberry Lemon Pound Cake.  This cake will quickly become your family’s favorite summer-time dessert.


Ingredients

Scale
  • 3 cups all purpose flour
  • 2 T baking powder
  • 1 cup butter, softened
  • 1/2 cup sour cream
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 4 cups blackberries
  • 1 lemon, zested and juiced

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Spray a bundt pan with Baking with Flour and set aside.
  3. Whisk the flour and baking powder together in a bowl and set aside.
  4. Using a stand mixer, cream the butter and sugar together until light and fluffy.
  5. Beat each egg into the butter sugar mixture just until incorporated.
  6. Add in the sour cream, lemon juice, and lemon zest and mix again.
  7. Next, add flour and milk, alternating between each until both are fully incorporated.
  8. Add in vanilla and mix again.
  9. Fold the blackberries in by hand and use a large spatula to stir them into the cake batter.  If you use your stand mixer, you will crush them.
  10. Place the pan in the oven and bake for 55 – 65 minutes, checking often to make sure it is not overbaking.
  11. Remove the pan from the oven and allow it to cool on a wire rack until completely cooled.
  12. Flip the pan over on the wire rack and gently remove the cake.
  13. Serve with homemade whipped cream or vanilla bean ice cream.
  • Category: dessert
  • Cuisine: American

Keywords: blackberry pound cake