Moist and dense pound cake muffins packed with plump, juicy blackberries, coconut, and lemon zest. Pudding mix. Butternut squash might be fall's most versatile (and beloved!) Flip onto a cooling rack. It made for a great day of baking, photographing, and eating cake. Learn how your comment data is processed. Enter to Win $10,000 to Makeover Your Home! A soft, buttery pound cake with ribbons of handmade blackberry puree. Using a wooden spoon, beat together the Greek yogurt and honey in a bowl, until smooth. It’s elegant, super pretty, and has a technology that will make your baking life easier. The blackberries help the cake to be moist. Top with another 1/3 of cake and place a few more blackberries on top. My 8 year old son and I made this delicious cake. Explore the best in fall perennials and start planning your autumn garden's layout. Add sifted powdered sugar to the cream cheese and butter, mix on low until combined. Cool 10 minutes. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream. Required fields are marked *. However, if you use Oster Hand Mixer with HEATSOFT technology, you can skip that step of letting the butter come to room temperature before using it in a recipe. Add eggs, one at a time, … Otherwise, make sure your cream cheese and butter are at room temperature. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Let it cool for 15 minutes. Preheat oven to 325 degrees F. Liberally grease a 10-inch tube pan. Step 3With the mixer on a low speed, add the eggs, one at a time, beating well between each addition (don’t worry if the mixture curdles slightly – it will come together when you add the flour). Blackberry Pound Cake Don’t be put off by the longer baking and cooling times for this cake – it’s really simple to make. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Filled with blackberry cream cheese, topped with chocolate cream cheese frosting, because moms like chocolate! Lift cake out of pan and place on a serving plate; let cool completely before slicing. I need some tips from some experienced mothers. Whisk all ingredients together. You want the mixture to be creamy and fluffy. Step 7Meanwhile, make the topping. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. Blend together jam, lemon juice and sour cream. Martha Stewart may receive compensation when you click through and purchase from links contained on Thanks for reading my blog, your support means the world to me! 1 cup butter or margarine, softened 1 1/2 cup granulated sugar 3 cups unsifted flour 1 teaspoon salt 1 cup blackberry jam … Your email address will not be published. We have the ability to pick black berries by the gallons in our back yard and this has become the staple cooked gift we bring to friends houses, party's, co workers, or anywhere it is acceptable to gift cooked food. You can simply serve the cake like this at this point, or make the Blackberry Cream Cheese Frosting for the filling, and the Chocolate Cream Cheese Frosting for the top. When I made this Blackberry Pound Cake I didn’t have to worry once about waiting for my ingredients to come to room temperature, and I didn’t have to remember to take them out of the fridge in advance, because of my Oster Hand mixer. Step 5Put the blackberries in a small plastic bag with the extra 1 tablespoon of flour and give them a shake to coat. I added some blackberries to my batter, but I will leave this up to you. In a cooking rut? Oh, I just can't wait!! See more ideas about Pound cake, Food, Recipes. Then, simply puree a handful of blackberries, and strain them, to remove the seeds. Your email address will not be published. Lightly run the end of a knife through the glaze and batter for a swirling effect. And I am telling you, this HEATSOFT technology it’s legit, my baker friends! Check it out for yourself! If using the Oster Hand Mixer with HEATSOFT technology, you don’t have to let your butter and cream cheese come to room temperature before making this. 18 Fall Centerpieces That Will Elevate Your Table, The Perfect Thanksgiving Dinner Menu for Your Smaller Celebration, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 16 of Our Best Fall Harvest Decorating Ideas for Your Home, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, Your Guide to the Most Popular Fall Perennials, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. From which platforms to use and the best books to read, bibliophiles share their advice. Remove pound cake from tube pan and allow to cool completely before cutting. When you make pound cake, you don’t want your butter to be completely at room temperature. Best texture, best everything! Don't think I'll be making this one again. 250g unsalted butter, softened at room temperature, 340g plain flour, sifted, plus an extra 1 tbsp for dusting, 23cm deep, round cake tin, greased, then lined (base and sides) with baking paper. This way, you don’t have to leave the butter on the counter before creaming it. To make the blackberry puree you want to puree a handful of blackberries, about 2 ounces, in a blender cup. Top with Lemon Glaze. With a skewer or thin-bladed knife, swirl batter and puree together. Place pan over medium high heat and bring the berries to a light boil. 1 tablespoon baking powder. Anyway, now you want to make your blackberry cream cheese frosting. Very heavy dense cake which takes away from the blackberry taste. This pound cake recipe is a keeper! It not only adds flavor but it gives the cake a richer, creamier texture. And it’s exactly what I would like to get for Mother’s Day, which I did, cause I made it, and ate it! Remove from heat and set aside to cool. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture. I am disclosing this in accordance with the Federal Trade Commission’s, : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”, Rebekah @survivingtoddlerhood recently posted…. Used my blackberries from my small bush to create beautiful pound cakes. Dusting the fruit in flour before folding in helps to prevent the berries … email recipe. print recipe. This is a buttery, delicious pound cake, filled with Blackberry Cream Cheese Frosting, and topped with Chocolate Cream Cheese Frosting. Decorate with the halved blackberries and then dot with edible flowers, if using. #poundcake #blackberries…, Strawberry Swirl Cream Cheese Pound Cake by Southern Living, « Wonderful Wednesday Blog Hop #84: Thanks for the Love, Everything you Need to Know About Camping: Part 4 – The 5 Essential Tools For Camp Cooking ». Set aside. Reduce heat and simmer berries for 10 minutes, stirring occasionally. All Rights Reserved. Cake will keep in the fridge for up to 4 days. When I saw the giant. I just loved the color of the blackberry cream cheese filling so much! In a medium bowl, whisk together flour, salt, and baking powder. Don’t be put off by the longer baking and cooling times for this cake – it’s really simple to make. Also i really would like to try using blueberries, yumm!! Cream the butter until very fluffy, for about 2 minutes.