Lemon Blackberry Pound Cake
The blackberries are early this year. By weeks, at least – usually we catch them (if we’re lucky) only at the very end of our trip, around mid-August. But this year we arrived to find the first few already hanging heavy on their vines, and we’ve discovered a few spots where we fill our empty coffee cups, sand pails or whatever containers we can rummage from the car each day.
I learned, from experience and the book I’m blissfully in the middle of reading, that some blackberry vines produce fruit and others – the thick, spiky ones – act as the first line of defense, reaching out beyond the edges of the thicket to grab at your clothes and skin as you reach for ripe berries. The darkest, sweetest ones will all but leap into your fingers-I taught W if they resist, even a little, to leave them for next time. The beauty of a blackberry bush is that they don’t all ripen at once, supplying a steady stream of fruit over the summer.
(Pardon the hasty iPhone photos I took five minutes before heading out to dinner, cutting into the cake while it was still warm in order to taste it before we left, in case it was gone by the time we got back. With 15 people in the house, an even split of kids and adults, you never know.)
This morning there were brown sugar, blackberry + white chocolate scones; this afternoon I slid a lemon blackberry pound cake into the oven, made with butter from D Dutchmen Dairy and eggs from Nanoose Bay. Lemons and blackberries together are magic.
It’s a simple batter to stir together – just what I need in the middle of summer. It would be equally fantastic with raspberries or blueberries, and is perfect to slice for hungry beach-goers in the late afternoon, or top with a dollop of whipped cream for a fancier dessert.
Lemon Blackberry Pound Cake
Lemon Blackberry Pound Cake
AuthorJulie
Preheat the oven to 350F.
In a large bowl, stir together the butter and sugar, stir in the eggs, lemon zest and juice until well blended.
In a small bowl, stir together the flour, baking powder and salt. Add half to the butter mixture, stir just until combined, then stir in the milk, then the remaining dry ingredients, stirring just until combined. Gently fold in the blackberries.
Scrape the batter into a greased or parchment-lined 8x4-inch loaf pan. Bake for 50-60 minutes, until golden and springy to the touch. Cool in the pan on a wire rack. If you like, stir together the lemon juice and icing sugar and drizzle over the cake while still warm.
Ingredients
Directions
Preheat the oven to 350F.
In a large bowl, stir together the butter and sugar, stir in the eggs, lemon zest and juice until well blended.
In a small bowl, stir together the flour, baking powder and salt. Add half to the butter mixture, stir just until combined, then stir in the milk, then the remaining dry ingredients, stirring just until combined. Gently fold in the blackberries.
Scrape the batter into a greased or parchment-lined 8x4-inch loaf pan. Bake for 50-60 minutes, until golden and springy to the touch. Cool in the pan on a wire rack. If you like, stir together the lemon juice and icing sugar and drizzle over the cake while still warm.
So yummy! Our blackberry canes were killed by the frigid winter we had, so no blackberries for me this year. There’s new canes growing this summer, so next year they should produce fruit, barring another cold winter. I was mixing them with other fruit like peaches to make galettes using your recipe. So good and so easy.
Mmm tangy icing and sweet bakes – perfect 😀 x
Julie – there is absolutely nothing wrong with your iphone photos – I almost had to lick the screen! I just made your blueberry tarts on the weekend – so this loaf will be my next baking. It really looks yummy!
Julie, I’m really excited to see this recipe! I’m a big fan of lemon baked goods! Can’t wait to try this with raspberries.
Do you have to use parchment paper? Would greasing and flouring the pans work?
Honestly, you probably wouldn’t have to even grease the pans – scones don’t tend to stick!
This was so delicious! Only thing different is i used heavy cream for milk, thought I’d be a good sub since i was out of milk. Thank you for a keeper!
I made this with a couple changes based on other recipes–I substituted 1/4 cup of corn meal for part of the flour. I also substituted yogurt milk. The result didn’t rise much (perhaps I over mixed) but was delicious.
Oooh, cornmeal would be delicious!
Made these as mini cakes in cupcake liners (they spread so they don’t look like cupcakes but more like small round mini cakes…..and they were moist even using mostly white whole wheat flour!
Delish and just enough lemon taste to add some zing but not overpower!!! Thanks for the wonderful recipe!!!
Ooh, great idea!
Hiya, lovely recipe. Which sugar did you use? Granulated, brown or caster sugar? Thanks in advance
Very nice! Made it exactly as your recipe. Love the American way of measuring. So much easier than pounds, ounces, kilos… Anyway, delicious.
So glad to hear it!
Made it with blackberries initially and today with blueberries. Delicious with both!! Thank you
Oooh it would be delicious with blueberries! Even Raspberries!
I can’t see the recipe anymore. Can someone repost, please?
Can you use heavy whipping cream instead of sour cream?
Sure, I’d just use a bit less since it’s more liquidy!
Great recipe, thanks so much. Wonderful for a afternoon snack with your tea.