This recipe marries the buttery goodness of a classic pound cake with the sweet and slightly tart burst of fresh blackberries. Perfect for a cosy afternoon tea or a delightful dessert, this cake is sure to be a hit. With easy-to-follow steps and ingredients that you likely already have in your kitchen, this recipe is as convenient as it is delicious. Preheat your oven to 350°F (175°C).

Grease and flour a 9-inch bundt pan or a standard loaf pan, making sure all crevices are well-coated to prevent sticking. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the batter, ensuring a tender and moist cake. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Stir in the vanilla extract. This enhances the flavour and adds richness to the cake. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture.

This method prevents over-mixing and keeps the cake tender. Gently fold in the fresh or thawed blackberries, being careful not to crush them too much. The blackberries will create beautiful, natural swirls in the batter as the cake bakes. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the centre of the cake comes out clean. If you’re using a loaf pan, it may take a little longer, so start checking around the 55-minute mark.

Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and enough milk to achieve a smooth, pourable consistency. Once the cake is completely cool, drizzle the glaze over the top, letting it cascade down the sides. The moist, buttery cake pairs perfectly with the vibrant bursts of blackberry, making each bite a delightful experience.

Ingredients;

For the Cake:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh blackberries (or frozen, thawed and drained)

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1-2 tablespoons milk (adjust for consistency)