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. Last time we make it, we replaced 1/2 cup white sugar with turbinado sugar and 1/2 cup flour with cornmeal. Give it a try if you like.
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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