Last week our neighbor gave us a big bag of blackberries. Michael said he would like a blackberry pound cake so I set out to find a recipe. I ended up adapting a Lemon Blueberry cake recipe and hoped for the best. It turned out great and Michael loved it.
2 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup butter, softened 1 1/2 cups sugar 1/2 cup sour cream Zest of one large lemon 3 eggs 1/2 tsp. vanilla Juice of one large lemon 3/4 cup buttermilk 3 cups blackberries (frozen or fresh) Lemon Glaze 1 1/2 cup powdered sugar 1 TBS. lemon juice 1 TBS. lemon zest 1 TBS. milk 1/4 tsp. vanilla Preheat oven to 350. Grease and flour 2 large loaf pans or a Bundt pan. Sift together the flour, baking powder and salt and set aside. Cream the butter. Add the sugar, sour cream and lemon zest and beat for about 5 minutes. Add the eggs one at a time, mixing well. Add the vanilla and lemon juice. Mix in the flour mixture alternatively with the buttermilk in two or three additions. Fold in the blackberries. Bake for 45-55 minutes until a tester comes out smooth.
Allow the cake(s) to cool completely on wire racks. Whisk the glaze ingredients together and pour it over the cooled cake. Text and photos by Phillip Oliver, Dirt Therapy