HỒNG HẠNH

Blackberry Pound Cake

Posted on: Tháng Năm 18, 2009

Blackberry Pound Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter, softened
2 cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
2 cups blackberries, fresh or frozen

Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla extract.
With a mixer on low speed (or by hand), stir in 1/3 of the flour mixture, followed by half of the buttermilk. Add additional 1/2 of the flour and the rest of the buttermilk. Stir in remaining flour, mixing only until no streaks of flour remain. Gently fold in blackberries with a spatula (if using frozen, coat with 1 tbsp flour before stirring them in to prevent them from bleeding all over the cake).
Spoon into prepared pan and level top with a spatula.
Bake for about 70 minutes, until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then loosen cake and turn out onto a wire rack to cool completely before slicing.

Serves 16.
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