We are getting a bumper crop of blackberries this year! YUM! I am having fun being creative with them. They are definitely the star of this recipe.
Blackberry Swirl Pound Cake
Followed the directions of My Original Pound Cake Recipe up to adding vanilla. At this point, I paused and divided the dough in half. In one half, a teaspoon of vanilla was stirred into the mix.
For the other half, I knew I was in for an experiment. One fourth cup of my Homemade Blackberry Syrup was added. I tasted the batter. ‘Not quite enough. Another one fourth cup Blackberry Syrup was mixed into the dough and tasted. ‘Almost there. One more time! 😉 One fourth cup Blackberry Syrup was added. This time when I tasted the batter it was just right! 😉 So, if you want to skip the experiment, add 3/4 cup blackberry syrup!
In my tube pan, I swirled the vanilla and blackberry batter along with a bit of the Blackberry Syrup.
The cake was baked in a 350 degree oven for 45 minutes.
Blackberry Glaze
1/2 Cup My Homemade Blackberry Syrup
1 Tablespoon Butter
2 Cups Powdered (confection) Sugar
1 Teaspoon Vanilla
Mix above ingredients together. Mine was a bit stiff, so I added milk in 1 Tablespoon increments until it was more of a glaze. I added 2 tablespoons.
Drizzle over cake! Isn’t it a pretty color?!
Since we have so many blackberries this year, I filled the center and edges with fresh ones! YUM!
This was our tea party treat along with Blackberry Lemonade!
Do you have big plans for the weekend?
😉 -Marci
