Yay Yay's Blackberry Pound Cake

Chef and owner, Charlotte Miller dredges the blackberries in flour before folding them into the cake batter. That way they don't "bleed" into the cake. Charlotte prefers a pound cake pan, rather than a Bundt pan, but you can use that too. 

Photography By | July 05, 2022

Ingredients

  • 2 sticks unsalted butter
  • 3 cups sugar
  • 7 eggs
  • zest of 2 lemons
  • 2 tablespoons vanilla
  • 1 cup sour cream
  • 3 cups sifted flour
  • 2 pints fresh blackberries, dredged in flour
  • pinch salt

Preparation

1.  Butter and flour an 8-cup pound cake pan. Set aside. Preheat oven to 375F. 

2.  Place butter in mixing bowl. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each. Add lemon zest and vanilla; Beat well. Add sour cream; Beat well. Add flour and salt and mix gently. Fold in blackberries. Pour batter into prepared pan. 

3.  Bake 1 hour or until toothpick comes out clean. Let pan sit on a damp towel (the steam helps loosen the cake) 5-10 minutes. Invert cake and place top up on cake stand. 

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Ingredients

  • 2 sticks unsalted butter
  • 3 cups sugar
  • 7 eggs
  • zest of 2 lemons
  • 2 tablespoons vanilla
  • 1 cup sour cream
  • 3 cups sifted flour
  • 2 pints fresh blackberries, dredged in flour
  • pinch salt
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