Call me weird, but I think the reason I love blackberries is because of their seeds. There is something so satisfying about their sweet flavor and almost crunchy bite. When I was pregnant, I had a major blackberry craving. At the time I worked in downtown Chicago near 2 weekly farmers markets. I would go to the same stands to buy a quart of blackberries, head back to my desk and start snacking, nearly polishing them off. There were far worse things I could have been overeating!
I still go crazy every blackberry season mashing them into yogurt and cooking them down into small batch jams. Last weekend I baked a loaf of blackberry pound cake. After pureeing berries with a little sugar, I spooned them carefully into the batter and dragged a skewer through the loaf to create a ribbon of blackberries. For pound cake, the slices were light and not too dense. I ate the cake for breakfast, snack-time and even for dessert with a side of fresh blackberries, of course.
Blackberry Pound Cake
Adapted from Everyday Food July/August 2010
1/2 cup (1 stick) unsalted butter at room temperature plus more for pan
3 ounces blackberries
1-1/4 cups plus 1 tablespoon granulated sugar
1-1/2 cups all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup sour cream at room temperature
Preheat the oven to 350 degrees F. Butter a 9-inch-by-5-inch loaf pan, line with parchment paper and butter the parchment.
In a food processor, puree the blackberries with 1 tablespoon sugar.
In a medium bowl, stir together the flour, salt and baking powder. In a large bowl, use an electric mixer to cream the butter and remaining sugar until light and fluffy, about 5 minutes. Beat in the eggs and vanilla extract. On low speed, add the dry ingredients in 3 additions, alternating with the sour cream and beginning and ending with the dry ingredients.
Spoon about half the batter into the prepared loaf pan. Add half the blackberry puree and layer with the remaining batter followed by the rest of the puree. Drag a skewer through the batter to create a swirl. Bake for 1 hour and 15 minutes until a toothpick inserted in the center or the loaf comes out clean. Cool in the pan for 30 minutes before removing the loaf and transferring to a wire rack to cool completely.