Lemon Blackberry Pound Cake

Lemon Blackberry Pound Cake

LEMON BLACKBERRY POUND CAKE

You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients. ~ Julia Childs

Lemon Blackberry Pound Cake I love Julia Childs. She is quite the inspiration. Never were her words truer than when applied to the humble Pound Cake. I don’t understand why anyone would go for a premixed box to make up this simple and delicious dessert when all that is needed is the most basic of ingredients. Fancy it up just a bit with lemon and fresh blackberries and voila; Lemon Blackberry Pound Cake. A simple dessert fit for a king. 

5.0 from 3 reviews
Lemon Blackberry Pound Cake
 
Ingredients
  • Blackberry Glaze:
  • 8 oz fresh Blackberries (about 1⅔ cups)
  • ⅓ cup raw sugar
  • 1 tbsp Chambord (blackberry Liqueur) - Optional
  • Pound Cake Batter:
  • 1½ cups butter, softened
  • 3 cups sugar
  • 1 (8-oz.) package cream cheese, softened
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 tbsp fresh lemon juice
  • 1 tsp Lemon Zest
Instructions
  1. Blackberry Glaze:
  2. Place rinsed blackberries in a small non- reactive saucepan along with ⅓ cup raw sugar. Mash berries slightly and mix well with sugar. Allow berries to sit for 15 minutes to soften and bring out the juices.
  3. Place pan over medium high heat and bring the berries to a light boil. Reduce heat and simmer berries for 10 minutes, stirring occasionally.
  4. Remove berries from heat and cool for 5 minutes.
  5. Process berries through food mill to remove seeds.
  6. Return puree to pan, add lemon zest and Chambord.
  7. Simmer berries for 5 minutes. Remove from heat and set aside to cool.
  8. Pound Cake:
  9. Preheat oven to 350°
  10. Grease and flour a 10 inch (14 cup) tube pan.
  11. Beat butter at medium speed with a heavy-duty electric mixer until creamy.
  12. Gradually add sugar, beating at medium speed until light and fluffy.
  13. Add cream cheese, beating until creamy.
  14. Place eggs in medium sized bowl, whisk slightly.
  15. Add fresh lemon juice, lemon zest and ¼ tsp salt. Whisk all ingredients together.
  16. Remove bowl from mixer and add whisked ingredients to cream cheese mixture. Stirring by hand, mix all ingredients together until just combined.
  17. Add flour, one cup at a time and stir until ingredients are all combined.
  18. Spoon ½ of the batter into greased and floured tube pan. Gently tap pan on counter to evenly distribute batter. Spoon cooled Blackberry glaze onto pound cake batter. Lightly run the end of a knife through the glaze and batter for a swirling effect.
  19. Spoon remaining batter on top of blackberry swirled pound cake batter.
  20. Lightly tap pan to distribute batter evenly.
  21. Place in pre-heated 350 degree oven.
  22. Bake for 1 hour 10 minutes or until toothpick inserted comes out clean.
  23. Allow pound cake to cool in pan for 15 minutes.
  24. Remove pound cake from tube pan and allow to cool completely before cutting.
  25. Serve with fresh blackberries and whip cream if desired.

Recipe adapted from Strawberry Swirl Cream Cheese Pound Cake by Southern Living

Lemon Blackberry Pound Cake shared with:

Colorado Springs Tour and Review: Friday Favorite *The Sitz Girls: Sitz Sharefest *Sondra Lyn at Home: Share it Sunday*2 Crochet Hooks: Snickerdoodle Sunday *Baking in Pyjamas: Sweet and Savoury  *Mrs Tee Love Life Laughter: The Mommy Monday Blog Hop *Create With Joy: Inspire Me Monday * Bloggers Brags: Pinterest Party *Plucky’s Second Thoughts *21st Century Housewife: Hearth and Soul Hop *It’s a Ginger Snap: Motivate Me Monday *Yesterfood: Treasure Box Tuesday *Craving Some Creativity: Turn It Up Tuesday * An Extraordinary Day: Craft Room Makeover *Lou Lou Girls: Lou Lou Girls *Our Table For Seven: Share Your Stuff Tuesday’s * Mandy’s Recipe Box: Totally Talented Tuesday’s *Designed by BH:Twirl and Take a Bow *Creative K Kids: Tasty Tuesday’s *Thank you Honey: Whatever Wednesday *Crafty Allie: Worthwhile Wednesday’s *Smart Schoolhouse: Whimsy Wednesday * My Paper Craze: Creative Spark *Ducks n’ a Row:Wonderful Wednesday Blog Hop *The Crafty Wife: Wednesday Roundup *Love Bakes Good Cakes: Freedom Friday’s *Captain America and His English Rose: The Pretty Pintastic Party *Pebbles and Piggytails: Saturday Dishes

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Lemon Blackberry Tea Cookies

Two years ago I decided I had to have a lemon tree. Not a big decision if one lives in Florida, California, or maybe Hawaii, but I live in Boise, Idaho. Not exactly a mecca for citrus! I knew it to be an impossible dream since I had no green house and winters in my area drop to the teens.

Lemon-Blackberry Tea Cookies

Growing up in Southern California I remembered the smell of those lovely blossoms; the delicate fragrance floating on the wind and perfuming the air. So I threw caution to the wind and went to the most logical place I could think of to buy lemon trees in Boise; ordering one on Amazon, with an orange tree as well for good measure! 

Lemon-Blackberry Tea Cookies

It has been two years now and my poor Tim has paid the price. During the winter the trees remain indoors under the grow lights, but once the weather begins to change, off go the lights and the trees go outside during the day and inside at night. I baby those trees like they were finest gold. Tim does all the heavy lifting.  In and out, in and out, all summer long. I am glad Tim is such a great sport, though secretly (sometimes not so secretly), I think he wishes they would wither up and die! 

Lemon-Blackberry Tea Cookies

Monetarily those citrus trees are certainly not worth it, but the pleasure and joy they bring with the smell of those blossoms far exceeds anything money can buy.

Lemon-Blackberry Tea Cookies

Lemon Blackberry Tea Cookies

Lemon Blackberry Tea Cookies are sure to please. The lemon infused cookie is soft on the inside with a crispy outside. A pool of blackberry preserves adorning its center. White Chocolate adds the final decadent touch. Great for summer, lemonade and outdoor picnics. The best part is how easy they all come together. 

4.5 from 2 reviews
Lemon-Blackberry Tea Cookies
 
Prep time
Cook time
Total time
 
Serves: 24
Ingredients
  • 1 cups all-purpose flour
  • ½ cups oat flour
  • ½ cup whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup raw sugar
  • 1 large egg
  • 1 tbsp Grand Marnier (or 1 teaspoon pure vanilla extract and 2 tsp milk)
  • ½ cup blackberry preserves
  • ½ cup white chocolate melts (or white chocolate chips and 1 tsp butter)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flours, baking soda, salt, and lemon zest.
  3. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy.
  4. Add egg, Grand Marnier (or vanilla and milk), and lemon juice and beat until combined.
  5. With mixer on low, beat in flour mixture.
  6. Scoop dough with cookie scoop or by heaping tablespoons, 1 inch apart, onto two baking sheets.
  7. Press slight indentation into center and add 1 tsp blackberry preserves.
  8. Bake until edges are golden, 15 to 18 minutes, rotating sheets halfway through.
  9. Let cool 5 minutes on sheets.
  10. Meanwhile place White Chocolate (is using chips add butter) into small microwave safe dish and microwave on 50 % power for 25 seconds. Stir, if not melted, continue to microwave 15 seconds at a time, till chocolate is completely melted with a smooth consistency.
  11. once cookies have cooled for 5 minutes, lightly drizzle chocolate over cookies. Cool completely so chocolate will harden.
  12. Serve.

 Adapted from Glazed Lemon Cookies by Martha Stewart

Lemon Blackberry Tea Cookies shared with:

Yesterfood: Treasure Box Tuesday

3GLOL: Teach Me Tuesday

Creative K Kids: Tasty Tuesdays 

Oh My Heartsie Girl: What I Made Wordless Wednesday

The 21st Century Housewife: Hearth and Soul Tuesday Blog Hop

Lou Lou Girls: Lou Lou Girls

Foody Schmoody: The Wednesday Roundup 

The Shady Porch: Party on the Porch

Easy Life Meal and Party Planning: Four Seasons Blog Hop

Lambert’s Lately: Create it Thursday

Sweet Haute: La Dolce Vita: Thursday Sweet Haute Share Link Party

Momma Lew: Pin it Party

Put a Bird on It: Link’n Blogs

Living Well Spending Less: Thrifty Thursday

Jordan’s Onion: Thank Goodness It’s Thursday

Coffee with us 3: Pretty Pintastic

Create with Joy: Friendship Friday

Oh My Heartsie Girl: Weekends are Fun Blog Hop

The Kitchen Chopper: The Weekend Social

Wine Ladie Cooks: Foodie Friends Friday

Juggling Real Food and Real Life: Let’s Get Real

My Pinterventures: Merry Monday Linky Party 

Create with Joy: Inspire me Monday’s

Creative K Kids: Bloggers Brag

My Paper Craze: Creative Spark

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

25 Days of Christmas Cookies: Day 4 – Lemon Cardamom Wreaths

In ancient Rome, people used decorative wreaths as a sign of victory. Some believe that this is where the hanging of Wreaths on doors came from. – The History of Christmas

Today is day 4 of 25 Days of Christmas Cookies and wouldn’t you know it, I have come down with a nasty cold. Fortunately, I did not have to make these Lemon Cardamom Wreaths today or I would have been in trouble.

Instead, I sit here writing with Eucalyptus oil smeared on my chest, a glass of milk and  a half eaten Lemon Cardamom Wreath just to my right. Let me tell you, these cookies are amazing and have now become my favorite Christmas Cookie ever. 25 Days of Christmas Cookies: Day 4 - Lemon Cardamom Wreaths. I love the simplicity of flavors in this cookie. The cardamom and lemon play well together, giving a wonderful citrus flavor in every bite, and every time I open the container of cookies, the spicy fragrant aroma greets me with the certainty of Christmas.

I love the simplicity of flavors in this cookie. The cardamom and lemon play well together, giving a wonderful citrus flavor in every bite, and every time I open the container of cookies, the spicy fragrant aroma greets me with the certainty of Christmas.

25 days of Christmas Cookies:

Day 4 – Lemon Cardamom Wreaths

25 Days of Christmas Cookies: Day 4 - Lemon Cardamom Wreaths. I love the simplicity of flavors in this cookie. The cardamom and lemon play well together, giving a wonderful citrus flavor in every bite, and every time I open the container of cookies, the spicy fragrant aroma greets me with the certainty of Christmas.

Day 3 –  Black and White Peppermint Bars 

25 Days of Christmas Cookies: Day 3 - Black and White Peppermint Bars. Day 2 –Iced Ginger Stars

 Iced Ginger Stars are crisp and gingery, with just a touch of sweetness. They make the perfect dunking cookie and can be used for edible Christmas ornaments.  Day 1 –Russian Rocks

Russian Rocks

 

Want to help Support PureGraceFarms?

If you have enjoyed my blog and the recipes you find here, one of the ways you can help support Pure Grace Farms is by visiting my affiliate Amazon.com and making a purchase through the link on this site. Amazon pays me a small percentage from your purchases with no additional cost to you, and allows me to continue delivering great recipes and content to this site week after week. Thank you in advance for your support.
Shop Amazon – The Electronics Holiday Gift Guide – Gifts Under $100