blackberry pound cake

This is a quick and dirty variation of Brian’s low fat blueberry pound cake, which you find over here. I really wanted to try this for days, and I had freshly picked blackberries at hand, which I kept in the freezer. So Friday arrived and I thought – well, here we go, all is set and ready to go. Then I realised that I neither had enough eggs, nor yoghurt. But I so wanted such a cake,  and couldn’t go to run errands, I just went ahead and made a small variation of it, cutting the original recipe by half and substituting yoghurt by milk and blueberries by blackberries. The cake is incredibly moist and has a taste which reminds me on childhood pound cakes – the good ones. I did not manage to keep the batter from taking over the blackberries colour. Thus my pictures may not be as yummy as the ones you find at Brian. But the idea of this pound cake will stay with me, and I believe I will soon try to process this into a very traditional Sandkuchen variation without any fruit. Thanks Brian for the inspiration!

Yield: ~8 small pieces
Prep Time: 20 minutes
Cooking Time: 50-60 minutes

Ingredients:

• 1 cup sugar
• 1/4  cup light butter or margarine, softened
• 1/4 block (4-oz. block) cream cheese, softened
• 2 medium eggs
• 1.5  cups all-purpose flour
• 2 cups blackberries, fresh or frozen
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup semi skimmed milk
• 1 tsp. vanilla
• cooking spray
• flaked almonds
• confectioner’s sugar

Directions:
Preheat oven to 350 degrees. Prepare a 12cm /5″ bundt cake form by spraying it with cooking spray and then tossing in some flaked almonds, so that the rims and insides are evenly covered with the almonds. Beat butter, cream cheese and sugar in a large bowl on the medium speed of a mixer until well blended (about 5 minutes). Add the eggs, one at a time, beating well after each. Measure flour and combine 2 tablespoons of the flour with the blackberries in a small bowl. Toss the berries with the flour, and set aside. Combine the remaining flour with baking powder, baking soda, salt and vanilla. Add the flour mixture to the sugar mixture and combine. Add the milk and whisk until the batter seems to be finished. Now fold in the blackberries. Pour the batter into the  cake form. Bake for ~1 hour, or until the top looks golden and a knife inserted comes out clean (except from blackberry juice).  Let cool completely before removing from the form. Sprinkle with confectioner’s sugar.

Source: allthoughtforfood.net

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