Blackberry Pound Cake

blackberry pound cake

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Today I’m going to be like Publishers Clearing House Sweepstakes!  Why?  Because I’m taking this fabulous ‘Blackberry Pound Cake’ to an unsuspecting recipient and giving it to them!!  Oh, I just can’t wait!!  Actually, it’s one slice shy of a whole cake~~when I photographed the slice that you also see has a bite taken from it, well, one bite led to another and another until, as my baby grandson, Nicholas, would exclaim in his raspy 2 y/o voice throwing his hands in the air ‘all gone!’

For those who might ‘flinch’ at the fact that I took a shortcut and used a cake mix, sorry~~sometimes I just feel like I have to tread on the ‘path less taken’ side of cooking and see what these little struggling companies like Duncan Hines and Pillsbury are doing to improve their packaged products~~I mean everyone needs a littl’ lovin’!  xoxo ~~ally
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Preheat oven to 325
Makes:  One springform cake
What you need:
1 box yellow cake mix
8 tbl softened butter
3 beaten eggs
½ cup coconut milk
½ cup sour cream
2 ½ cups fresh blackberries (divided)
1/3 cup berry jam
Blackberry Pound Cake
Blackberry Pound Cake
What you do:
Put cake mix in a large bowl.  Cut up and add butter and eggs and blend with a hand mixer for about 2 minutes.  Add milk and sour cream and mix (with mixer on medium high speed) for about 3-4 minutes or until the batter gets thick and fluffy.

Fold in 2 cups of blackberries.  Dizzle the berry jam on top the batter and swirl with a knife.  Add the remaining berries to the center of the batter.

Put batter in a greased springform pan and place on a cookie sheet.  Bake in a preheated 325 oven about 65-75 minutes or until a toothpick comes out clean.

Remove and let cool for an hour or more.  Refrigerate or serve immediately.
Blackberry Pound Cake
Blackberry Pound Cake

8 Comments

  1. Dolling up the yellow cake mix as we speak, with a touch of orange (thank you for being so lenient with your recipes) — but w/o blackberries — as of yet! Using a long loaf pan ala “classic” pound cake shape, to be drizzled with “The Sauce” when it’s finished. (Haven’t figured out the sauce yet, but it’ll involve blackberries — and possibly Cabernet!) Are we having fun yet?! The MOFW has no idea how hard I work to feed him/treat him, lol. Thanks for the inspiration, Ally — boho deliciousness ensues. xo

    • Oh, Kim! You always make me ***smile smile*** as I read your thoughtful comments! I was rather reluctant to even post that recipe b/c I used the cake mix, but sometimes ya just gotta take your shortcuts, doll it as, and end up w/something very inspired…now, IF the MOFW likes it, then it’s one heckuva winner! I sure hope you try it and if so, please let me know what the ‘words’ might be!! lol! xoxoxo

  2. I don’t yet have a springform pan, but I bet I could fanangle it to fit into a pyrex baking dish! Do you know how that might affect baking times?

    • Love your sense of adventure, Julie! And, love to ‘fanangle’ myself! Depending upon the size, if you have a depth of 2-3″ I’d say 40-60 minutes…do the toothpick test to ensure center baking…let me know how it turns out for you…using the box mix and fanangling it w/lots of other good stuff sure does fool people!! thanks for visiting the kitchen xoxo ally

  3. Ally, I would have loved to see the expression on the lucky recipient’s face! Bet they didn’t mind that missing slice at all… be you didn’t either! 🙂 Thanks for dolling up yellow cake mix… I have one languishing in the pantry.

    • Oh, Kim, you shoulda seen the office (doc’s office) when I walked in…eyes were beaming knowing that perched in my hands covered w/aluminum foil was something decadent and wonderful!! These folks work so hard to take care of us, so they needed some pampering…now doll up that yellow cake mix in your pantry!! xo

  4. Uh, I thought pound cake was 1 pound of butter, 1 pound of sugar, 1 pound of flour… etc, etc… But regardless this looks very good!

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