Best Blackberry Swirl Pound Cake Recipes

BLACKBERRY-SWIRL POUND CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter 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, 5 minutes. 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 and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, 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.

CHOCOLATE BLACKBERRY SWIRL CREAM CHEESE POUND CAKE

Steps:

• 1. Make the Coulis 1st so it will have time to cool. CHOCOLATE BLACKBERRY COULIS: Combine ingredients in a medium size sauce pan over a medium heat; bring to a boil. Once berries are hot an blump, mash them with back of spoon, or use a stick blender to mash them. Stain juice of the berries into a bowl. Rinse pan to remove any seed and return juice to pan. Bring back to a boil; reduce heat and simer for about 20 to 25 minutes until reduced to about 1/2. This will make about 2/3 cup. Remove from heat and add chocolate bar; stir until chocolate is melted. Set aside to cool.
• 2. Preheat oven to 350 degrees. Grease angel food tube cake pan and line with wax paper. NOTE: I've been baking cream cheese pound cakes for many years and they've always been a favorite, however, for the last 2 to 3 years as I've made my cream cheese pound cake, I found that I was not happy with the texture of the cakes. The only thing that had changed was the pan I was baking the cakes in. I had purchased one of those really nice heavy duty bundt pans. That is the only thing I had changed. Today I decided to use my old trustworthy angel food pan and to my delight my cake is back to the way I love them. Amazing how a little change makes a difference!
• 3. POUND CAKE: Beat butter with a heavy duty electic mixer on a medium speed until creamy; gradually add sugar and continue beating until fluffy.
• 4. Add cream cheese and continue beating until creamy, scraping down bowl as needed.
• 5. Add eggs one at a time; beating each egg just until blended before adding next egg.
• 6. Reduce speed to low on mixer and gradually add flour, scraping down sides of bowl as needed.
• 7. Stir in almond and vanilla extract.
• 8. Spoon about 1/3 of batter into prepared pan. Place dollops of the Blackberry Coulis on to batter, using about 1/2 of the sauce. With the handle of a "round" wooden spoon swirl the coulis into the batter. Repeat this with a 2nd layer of batter and coulis. Top with remaining 1/3 of batter.
• 9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until wooden pick or cake tester when inserted into center of cake comes out clean. NOTE: Normally I bake a plain cream cheese cake for 1 hour and 15 minutes. With the coulis it took about 1 hour and 30 minutes.
• 10. Remove from oven and cool in pan on rack for about 20 minutes. Remove cake from pan and place top side up on cake plate. I love the crunchy top!

BLACKBERRY-SWIRL POUND CAKE

Steps:

• 1. Heat ovewn to 350. Spray an 9x5 loaf pan well. If you have parchment paper, spray then line pan with parchment paper, leaving a couple of inches overhanging on all sides, makes for even easier removal! In a blender or food processor puree blackberries with 2 tablespoons of sugar. In a medium bowl, whisk together flour, salt and baking powder.
• 2. In a large bowl, using an electric mixer beat together butter and 1 1/4 cups sugar until fluffy (about 5 mins.). Add eggs and vanilla and beat until combined. With mixer on low, add flour mixture in 3 additions, alternating with sour cream. You should begin and end with flour mixture.
• 3. Pour half the batter to pan and dot with 1/2 cup of blackberry puree. Repeat with remaining batter and puree. Using a skewer or butter knife, swirl batter. Bake for about an hour or until golden brown and toothpick test comes out clean. Let cool for about 30 mins. and remove from pan.