Vanilla Pound Cake with Blackberries

pound slice

Just in time for Spring! Tuck in to this rich, elegant, and moist cake. Vanilla beans add an intense flavour. Fresh blackberries are slipped into the batter for a colourful surprise.

Vanilla Pound Cake with Blackberries
Prep time
Cook time
Total time
Serves: 12
  • 1⅓ cups butter, room temperature
  • 2½ cups fine sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, inside removed and outside discarded
  • 16 whole blackberries
  1. Butter and flour a 10-inch bundt or tube pan. Preheat oven to 325 degrees F. Beat butter at medium speed with a standing electric mixer until creamy. Gradually add sugar, beating at medium speed until fluffy. Add eggs, one at a time, beating just until incorporated after each addition.
  2. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at a low speed just until blended after each addition. Stir in vanilla extract and add beans. Pour batter into prepared pan. Tuck blackberries about 1½ inches apart just below the surface of the batter (fruit will settle to the middle of cake during baking).
  3. Bake for 1 hour and 5 minutes or until a wooden skewer inserted in center comes out dry. Cool in pan on a wire rack for 15 minutes. Remove from pan and place on wire rack. Cool completely, about an hour. Serve with Blood Orange Curd if desired.


pound cake batter

Lifestyle suggestion: Walk off that cake! Go some place to see wildflowers. This link will help you find viewing locations and show you how to identify flowers in your state.