Blackberry-Swirl Pound Cake

 

Blackberry-Swirl Pound Cake

 
Great Beautiful Cake your family will love.

a jar blackberry jam

1/2 cup unsalted butter, room temperature

6 ounces blackberries (1 1/3 cups)

1 1/4 cups plus 2 T sugar 

1 1/2 cups self-raising flour

2 large eggs, slightly beaten

1/2 tsp pure vanilla extract

1/2 cup sour cream, room temperature

1.  Preheat oven to 350.  Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang. 

2.  In a food processor, puree blackberries with 2 T sugar.  In a medium bowl, whisk together flour, salt, and baking powder.

3.  In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes.  Add eggs and vanilla and beat to combine, scraping down bowl as needed.  With mixer on low, add flour  in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

4.  Transfer half the batter to pan and dot with 1/2 cup blackberry puree.  Repeat with remaining batter and puree.  With a skewer or thin-bladed knife, swirl batter and puree together.  Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours.  Let cool in pan on a wire rack 30 minutes.  Lift cake out of pan and place on a serving plate.  Let cool completely. cutting the top off cake making a well in the cake and adding blackberry jam on top before slicing.

Blackberry Jam