Ingredients
- All-purpose flour (3 cups)
- Granulated sugar (2 cups)
- Unsalted butter (1 cup, softened)
- Large eggs (4)
- Buttermilk (1/2 cup)
- vanilla powder (1 teaspoon)
- Baking powder (1 teaspoon)
- Fresh blackberries (1 1/2 cups)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all crevices are coated.
- Step 2: In a large bowl or stand mixer, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla bean paste.
- Step 3: In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, mixing only until just combined. Do not overmix.
- Step 4: Gently fold the fresh blackberries into the batter using a spatula. Pour the batter evenly into the prepared Bundt pan.
- Step 5: Bake for 65 to 75 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely before slicing or glazing.
Notes
- To prevent the fresh blackberries from sinking to the bottom, toss them gently with 1 teaspoon of the measured flour before folding them into the batter.
- Keep this rich pound cake tightly wrapped at room temperature for up to four days; refrigeration tends to dry out the texture prematurely.
- If the cake has been refrigerated, revive its crumb texture by wrapping individual slices in foil and warming them gently in a 300°F oven for about 10 minutes.
- Serve warm slices drizzled with a simple lemon glaze or alongside vanilla bean ice cream for an impressive dessert spread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American