I should start with this one as it looks delicious! Cool the cake completely before slicing. No yeast donuts at home—a quarantine trick! Make the crumb topping by combining the flour, sugar, and lime zest together; drizzle with cooled melted butter and mix with a fork until crumbly. Spread half of the cake batter in the prepared pan. This is wonderful. I used strawberries because i had them. Last year we went blackberry picking for the first time and my sweet boy and I ate so many berries while picking, one for the mouth and one for the basket, that we both became sick! I love blackberries and can't wait for August to arrive so I go blackberry picking. Laura thanks so much for stopping by and for featuring this recipe, I really appreciate it! The blackberries just looked so good with their deep purple hue and tart sweetness. Make green chile chicken enchiladas healthy and delicious! This buttery cake has a delicious ribbon of @DriscollsBerry sweet blackberry puree, which is perfect on its own, but drizzle the optional blackberry glaze to take it to the next level! Welcome! . So moist, tender, and a real crowd pleaser. Purée the berries with 2 tablespoons sugar in a food processor until smooth. Cream the butter and remaining 1 1/4 cups sugar until light. Thanks so much for stopping by! 125 g unsalted butter, softened 1 cup brown sugar 2 eggs 1 and 1/2 cups self-raising flour 1/2 cup plain flour 1/2 tsp powdered cardamom 300 g sour cream 1/4 cup milk (optional, if batter is too thick) Made with real fruit and chia seeds, you’ll be spreading chia jam over your baked goods in 10 minutes flat. The recipe can easily be double for larger crowds. A family blog featuring cooking creations, DIY projects, and life lessons. Karen thanks so much for stopping by! A soft, buttery pound cake with ribbons of handmade blackberry puree. Add the eggs and vanilla, beating until well mixed. Good memories… this recipe looks delicious!! Love berry picking, you are right, such good memories . This pound cake is creamy, moist and infused with the sweetness of blackberry preserves. I'm stopping by from the blog hop & I'm a new follower. Our family’s favorite dill pickles! Cut 2 pieces of parchment paper to fit the length and width of the loaf pan, plus a 2″ overhang on each end. Lay the paper in the pan, crisscrossing it and letting the excess paper hang over the edges. I can't wait to go berry picking this year. I guess it really does pay to wash your fruit really well before consuming! Can't wait to make it this summer! Combine the flour, salt, and baking powder until well mixed. Packed with garlic and fresh dill, these crisp dill pickles will add a boost of flavor to any meal. Let the cake cool in the pan on a wire rack for 30 minutes. The best hummus ever with just two ingredients! Thanks for stopping by to catch a glimpse of all our family does to take time to make memories. Measure 1/2 cup of the blackberry purée and drop it by spoonfuls onto the cake batter in the pan. Preheat the oven to 350 degrees. Topped with fresh blackberries and homemade lime whipped cream this blackberry sour cream pound cake is the perfect sweet ending to your day! This looks delicious and has been featured as one of my favourites on Sweet and Savoury Sunday. This pound cake is creamy, moist and infused with the sweetness of blackberry preserves. So easy, quick and delicious you’ll make it much more often going forward. Preheat the oven to 350ºF. Good Morning Cathy,I just pinned your awesome Blackberry Sour Cream Pound Cake. Here's a quick and easy dish for those busy nights.