With the unofficial start to summer just days away, I thought I would share this recipe for Blackberry Pound Cake Sundaes. This is one of those desserts that can be enjoyed two ways and made in advance which is nice if you’re having company or you need something to take to a picnic or party.
We’ve enjoyed just the blackberry pound cake as part of breakfast, brunch or dessert. And, we’ve also used this sturdy pound cake to add layers to our ice cream sundaes which is fun as well. In fact, we had the sundae version of this past weekend as we hung out on our summer inspired front porch.
While there are multiple steps to making this blackberry pound cake, it’s a fairly easy and straightforward process. There is one secret to the success of this crowd pleaser though. Let me show you what it is….
Blackberry Pound Cake Recipe
2 sticks of unsalted butter (softened)
2 cups of sugar
2 cups all purpose flour
2 teaspoons vanilla extract
Pinch of salt (optional)
Blackberry Pound Cake Filling Recipe
1-1 ½ cups frozen (thawed and well drained) blackberries. Make sure you save the blackberry juice.
1-1 ½ cups coarsely chopped pecans
3 tablespoons granulated sugar
1 teaspoons ground cinnamon
Blackberry Sugar Glaze
3-4 tablespoons of juice from the drained blackberries
1-1/2 cups of powdered sugar
Coarsely chopped cooked bacon (if desired).
Blackberry Pound Cake Steps
Preheat oven to 350 degrees. Prepare your bundt cake or tube pan with a non-stick spray like Bake Easy or grease and flour your pan. Set aside.
Pour 2 cups of sugar in a large mixing bowl. We use a stand mixer but you can also use a hand mixer.
Add 2 sticks of unsalted butter softened. Cream butter and sugar together.
Next add eggs in one at a time. Beat until creamy.
Slowly beat in 2 cups of all-purpose flour, adding ½ cup at a time to the pound cake batter.
Next add 2 teaspoons of vanilla extract and a pinch of salt (if desired). Mix on low speed until incorporated into the batter.
Pour ½ the batter into well-greased and floured tube or bunt cake pan.
Top with Blackberry Pound Cake Filling.
Then layer the rest of the pound cake batter on top of the filling.
Place in the oven for 60-75 minutes. It was raining the day I made this and it took about 75 minutes but usually it takes around 60-65 minutes depending on how much blackberry juice is in the filling. Insert a toothpick to make sure the blackberry pound cake is completely done. The toothpick will come out clean.
While the pound cake is in the oven, begin making the blackberry sugar glaze. Whisk ingredients together in a bowl.
Using caution and care as pan and cake will be hot, remove the blackberry pound cake from the pan immediately and allow to cool on a cooling rack.
Make sure the pound cake has completely cooled before pouring the blackberry sugar glaze over the top of the cake.
At this point you can cut a slice of blackberry pound cake, add a bit of ice cream and you’d be good to go!
But if you want to make the sundaes, you’ll need to layer a scoop of vanilla ice cream in the bottom of a sundae glass.
Then using caution and care as knife will be sharp, cut a blackberry pound cake slice into cubes.
Layer pound cake cubes into the sundae glass,
Top with vanilla ice cream, drizzle blackberry glaze, and garnish with bacon.
I personally don’t eat pork but every time I make the blackberry sundaes and top them with bit of bacon people go bananas for that sweet and salty mix!
I’m sure you could also top the blackberry sugar glaze off with a bit of sea salt or salted pecans for the same effect.
As I said in the beginning, this blackberry pound cake can be enjoyed by the slice as part of an indulgent breakfast, brunch or dessert. We almost always still layer with the blackberry sugar glaze we just pair with other things if we’re going to enjoy it without ice cream.
This mix of fruit and cream, sweet and salty really does feel like summer in a glass. I think you guys are really going to like it!
See you guys back here tomorrow. As soon as I finished the summer front porch, I started decorating the rest of the house and I’ll have all the details ready to share. Until next time, I’ll see you on Instagram, Facebook and Pinterest. .