Researchers have known for quite some time that berries contain antioxidants which help to fight cancer causing free radicals. A study at the University of Ohio has found that blackberries are the most potent cancer fighting berry of them all, by nearly 40 percent! Blackberries are packed full of anthocyanins, which are said to enhance heart health, protect against obesity and aid in the protection against breast cancer. And a cup of blackberries has only about 62 calories!
After receiving a container of fresh, plump blackberries in my Talley Farms CSA box this week, my culinary journey led to the creation of a Blackberry-Swirl Pound Cake; an adapted recipe from Martha Stewart. It is a simple recipe resulting in a cake that is moist and delicious!
Blackberry-Swirl Pound Cake
- Prep Time15 minutes
- Total Time2 hours, 15 minutes
- Serves9
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 6 ounces blackberries (1 1/3 cups)
- 1 1/4 cups plus 2 tablespoons sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking powder
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream, room temperature
Directions
- Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.
- 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 mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.
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 before slicing.
Note: You can also swap 6 ounces raspberries or blueberries for the blackberries.