Lemon Blackberry Pound Cake
Generally speaking, I really like quick bread recipes. They’re quick, don’t require an electric mixer and often only require one mixing bowl. You can’t beat that for simplicity. Combine those characteristics with your favorite ingredients like lemons and blackberries and you know you have a winner. Give this recipe a try and see if you agree but I think you will.
Adapted from and inspired by a recipe on www.dinnerwithjulie.com
Click here for recipe
½ C (8 T/113 g) unsalted butter, melted
1 C (7 oz/198 g) granulated sugar
2 large eggs, room temperature
finely grated zest (1 t) and juice of 1 lemon (1 ½ T)
1 ½ C (7 ½ oz/212 g) all-purpose flour
1 t (4 g) baking powder
¼ t salt
½ C (120 ml) milk, room temperature
1 C (6 oz/170) fresh or frozen blackberries
Coarse finishing sugar
Position oven rack in middle position and heat to 350° F (177° C). Spray a 4 x 8-inch loaf pan with nonstick baking spray with flour. Set aside
In large bowl, stir together butter and sugar, stir in eggs, lemon zest and juice until well blended.
In small bowl, stir together flour, baking powder and salt. Add half dry ingredients to butter mixture, stir just until combined, then stir in milk, then remaining dry ingredients, stirring just until combined. The batter will be fairly wet. Gently fold in berries. Sprinkle top of batter with finishing sugar.
Bake for 50 to 60 minutes, or until top is springy to touch and turning golden. Rotate pan one half turn midway through baking. Cool in pan on wire rack for 10 minutes and then remove from pan to finish cooling.
Makes: 1 loaf
Click here for Baker's Notes
16 Aug 18 – Doubled recipe and made 2 loaves with the blackberries Carol & Roger gave us. Used large glass bowl for wet ingredients and medium bowl for dry. Both were the correct size. Used Tillamook butter and WinCo all-purpose flour. The recipe called for zest and juice from 1 lemon. Because I had small lemons, I used a total of 3 lemons which produced 2 t zest and 3 T juice. A plus was there was no need for an electric mixer. All mixing was done by hand. The batter was more liquidity than I expected after mixing wet and dry ingredients but that made folding in the blackberries easier and less likely to crush. I did add additional berries because the 1 C per loaf seem a little lean. I prepared 2 (4 x 8-inch) Williams-Sonoma gold loaf pans with baking spray and parchment paper. Batter filled pans approximately ¾ full. Rather than prepare a glaze as suggested in recipe, I used finishing sugar. Batter weight per pan was approximately 917 g. Baked in island oven using convection @ 325° F for 60 mins. I covered tops with Aluminum foil at approximately 50 mins because edges were starting to brown and minimize further browning. The tops sprung back when pressed and centers did not sink or fall after cooling. That was a good sign they were properly done. Texture and flavor were good. Berries did not sink to bottom as berries often do. Gave a loaf to the across the street neighbors and 2 slices to a friend. Both gave excellent reviews.