Blackberry Pound Cake
- 2 sticks butter softened
- 1 3/4 cups sugar
- 2 eggs
- 8 oz sour cream
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp Salt
- 2 cups Flour I use organic
- 1 cup blackberries fresh
First melt the butter. Add the sugar and whip it together with a whisk. Then add the eggs. Mix well. Add the sour cream & vanilla. Mix well. Never beat. Combine dry ingredients in separate bowl: baking powder, salt and flour. Add dry ingredients to wet & mix again. Remember – you don’t need to beat.
Spray the heck out of the inside of the bundt pan with some non-stick spray. Then flour it. Shake out excess flour. Then add parchment paper, or foil or anything you have to prevent your cake from being permanently stuck in your bundt pan. If it does get stuck go here to see how I get them out.
Pour the batter in the pan, top with blackberries. Gently “push” the berries into the cake (just under the surface).
Bake it 340 degrees for 1 hour, or until a toothpick comes out clean.
Let cool 10-15 minutes & turn cake out of bundt pan.