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Ingredients

  • 1 Package (6 ounces) Driscoll’s Blackberries, divided
  • 1 Tbsp. fresh lemon juice
  • 2 1/2 Cups plus 1 tablespoon granulated sugar, divided
  • 1 Cup unsalted butter, at room temperature
  • 6 large eggs, at room temperature
  • 3 Cups all-purpose flour
  • 1/4 Tsp. baking soda
  • 1/4 Tsp. salt
  • 1 Cup sour cream, at room temperature
  • 2 Teaspoons vanilla extract
  • 1 1/2 Cups confectioners’ sugar
  • 1 Tbsp. whole milk

Directions

  1. PREHEAT oven to 325°F.
  2. GREASE and FLOUR thoroughly a 10-cup Bundt or tube pan (or two 9-inch by 5-inch loaf pans).
  3. PLACE 3/4 cup blackberries (about 4 ounces) into a small bowl.
  4. ADD 1 tablespoon fresh lemon juice and ADD 1 tablespoon granulated sugar.
  5. MASH blackberry mixture until berries are crushed and SET ASIDE.
  6. PLACE 1 cup unsalted butter into a large mixing bowl.
  7. ADD remaining 2 ½ cups granulated sugar.
  8. BEAT until soft and fluffy.
  9. ADD 6 large eggs, one at a time, and BEAT until yellow yolks disappear.
  10. SET ASIDE butter mixture.
  11. PLACE 3 cups all-purpose flour into a medium bowl.
  12. ADD 1/4 teaspoon baking soda and ADD 1/4 teaspoon salt.
  13. SIFT to combine ingredients and SET ASIDE flour mixture.
  14. PLACE 1 cup sour cream into a small bowl.
  15. ADD 2 teaspoons vanilla extract.
  16. STIR to combine ingredients.
  17. SET ASIDE sour cream mixture.
  18. ADD half of flour mixture to butter mixture and BEAT just until combined. Do not over mix.
  19. ADD half of sour cream mixture to butter mixture and BEAT just until combined. Do not over mix.
  20. ADD remaining flour mixture to butter mixture and BEAT just until combined. Do not over mix.
  21. ADD remaining sour cream mixture to butter mixture and BEAT just until combined. Do not over mix.
  22. ADD 1/2 cup cake batter to blackberry mixture and STIR to combine.
  23. SET ASIDE blackberry mixture.
  24. POUR one-third of cake batter into bottom of prepared pan.
  25. SPOON half of blackberry mixture over batter.
  26. POUR half of remaining cake batter into pan.
  27. SPOON remaining blackberry mixture over batter.
  28. POUR remaining cake batter into pan.
  29. PRESS a butter knife deep into batter and DRAW knife through batter in a circle around pan to SWIRL layers.
  30. BAKE 60 – 90 minutes or until cake springs back to the touch and a toothpick inserted near center comes out clean.
  31. ALLOW cake to COOL in pan 20 minutes.
  32. TURN OUT cake onto a rack to COOL fully.
  33. PLACE remaining blackberries (about 2 ounces) into a small bowl and MASH until berries are crushed.
  34. PRESS crushed berries through a fine-mesh sieve and DISCARD seeds.
  35. MEASURE 1 tablespoon blackberry juice into a small bowl.
  36. ADD 1 ½ cups confectioners’ sugar and ADD 1 tablespoon whole milk.
  37. WHISK until smooth and ADD additional blackberry juice as needed to MAKE a thick but pourable mixture.
  38. DRIZZLE blackberry glaze over cake and ALLOW glaze to set.
  39. SERVE Blackberry Swirl Pound Cake immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g