J Dub's Blackberry Lemon Pound Cake

1 cake
1 hr 20 min

My Blackberry Lemon Pound Cake is a great summer-time dessert.

Especially now that grocery stores and farmer’s markets are stocked with gloriously ripe blackberries now through September.

Whip it up for your next pool party, BBQ, or picnic. It is crammed full of fresh ripe blackberries and just a hint of lemon.

HERE IS THE BEST PART!!!!!!

This cake only takes about 10 minutes to prep before you pop it into the oven. Just make sure you set your timer a few minutes early to check it. You do not want to overpack this cake.

This cake can stand alone. Or, serve it with a side of Blue Bell Homemade Vanilla Bean Ice Cream and watch it disappear before your eyes.

J Dub's Blackberry Lemon Pound Cake

Recipe details

  • 1  cake
  • Prep time: 15 Minutes Cook time: 65 Minutes Total time: 1 hr 20 min
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Ingredients


  • 3 cups all purpose flour
  • 2 T baking powder
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 4 cups blackberries
  • 1 lemon, zested and juiced

Instructions


Preheat oven to 325 degrees Fahrenheit.
Spray a bundt pan with Baking with Flour and set aside.
Whisk the flour and baking powder together in a bowl and set aside.
Using a stand mixer, cream the butter and sugar together until light and fluffy.
Beat each egg into the butter sugar mixture just until incorporated.
Add in the sour cream, lemon juice, and lemon zest and mix again.
Next, add flour and milk, alternating between each until both are fully incorporated.
Add in vanilla and mix again.
Fold the blackberries in by hand and use a large spatula to stir them into the cake batter. If you use your stand mixer, you will crush them.
Place the pan in the oven and bake for 55 – 65 minutes, checking often to make sure it is not overbaking.
Remove the pan from the oven and allow it to cool on a wire rack until completely cooled.
Flip the pan over on the wire rack and gently remove the cake.
Serve with homemade whipped cream or vanilla bean ice cream.

Jennifer Williams
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