Blackberry Pound Cake

Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream.

½ cup (1 stick) butter, room temperature
6 oz blackberries (1⅓ cups)
1¼ cups + 2 Tbsp. sugar
1½ cups all-purpose flour, unbleached
½ tsp. coarse sea salt
¼ tsp. baking powder
2 large eggs, at room temperature, lightly beaten
½ tsp. pure vanilla extract
½ cup sour cream, at room temperature

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly butter a 5x9" loaf pan and line with parchment, leaving a 2" overhang on all sides, butter parchment.

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

In a large bowl, using an electric mixer, beat together butter and 1¼ 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 ½ cup blackberry purée. Repeat with remaining batter and purée. With a skewer or thin-bladed knife, swirl batter and purée together.

Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1¼ 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.

Cook's Note: Change it up: Swap 6 oz raspberries or blueberries for the blackberries.