Blackberry Pound Cake
I make a classic, perfect coffee cake every year for Christmas Morning Breakfast.
It is a Sour Cream Coffee Cake and it is the best coffee cake I’ve ever tasted. I recently posted the Lemon Blueberry version of this fabulous cake. Go here to see it.
Today, I am going to show you how to turn the sour cream coffee cake into a Blackberry Pound Cake.
The base is the same – we’re going to leave out the cinnamon and nuts & add some blackberries. So easy!
Begin by melting the butter. Pour in the sugar and whip it with a whisk. Add the 2 eggs & whisk again. Then add the sour cream & vanilla and whisk. No electric mixer needed a whisk works.
Pour the batter into a greased, floured, parchment-papered (or whatever tricks you like to use to get your cake to fall out) bundt pan.
After you pour the batter in, sprinkle the berries on top. Gently “mash” the berries just under the surface. During baking the berries
will should evenly distribute throughout the coffee cake.
I don’t fold my berries into the batter because I usually destroy the berries and turn my cake purple. 🙂
Leaving them near the surface also seems to encourage the little guys to stay in the cake and not all sink to the bottom (or top depending on if you’ve flipped your bundt over yet).
Bake the cake for about an hour. Take it out when it is lightly browned and a toothpick comes out clean.
Next, make some icing. Butter, vanilla, lemon juice, milk, powdered sugar and a pinch of salt.
You want the icing to be thin enough that it drips down the sides of the cake, but thick enough so that your cake doesn’t end up sitting in an icing bath.
Thick, but pour-able – this is the goal.
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