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Blackberry-Swirl Pound Cake

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 6 ounces blackberries (1 1/3 cups)
• 1 1/4 cups plus 2 tablespoons sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon baking powder
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup yogurt or sour cream, room temperatura
• powdered sugar, for dusting (optional)


Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. Pass the pureed mixture through a strainer and discard the seeds.
In a medium bowl, whisk together flour, salt, and baking powder.
In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with yogurt/sour cream, beginning and ending with flour mixture.
Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing. Dust with powdered sugar, if desired.

blackberry pound cake



  • 1 lb blackberries

  • ¾ cup honey

  • 3 tbsp blackberry wine (any semi-sweet or semi-dry red variety should work)

  • 1 tbsp water

  • ¼ tsp cinnamon

  • a dash of lemon juice



  1. Combine all your ingredients in a medium saucepan. Heat on high until the mix begins to boil.

  2. As soon as it starts to boil, set the heat to low and allow the mix to simmer for 1 hour and 20 minutes, stirring occasionally.

  3. Turn off the heat and let the jam cool completely (about 30 minutes). You don't want to stir it while it cools, because this is when it's gelling.

  4. Add to toast, ice cream, linzer cookies, or anything you think would be improved by a little blackberry jam goodness!

blackberry home jam



  • 1 cup frozen blackberries

  • ½ small banana (frozen, then softened slightly before using)

  • ½ cup milk of choice

  • 2-3 drops vanilla

  • sweetener to taste


  • Put milk, then fruit and vanilla in blender. Pulse 3-4 minutes until desired consistency is reached. Add sweetener to taste.

blackberries smoothie



  • 3 Packages (6 ounces or 1 1/3 cup each) Driscoll's Blackberries

  • 1 Cup sugar

  • 1/4 Cup quick-cooking tapioca

  • 1/2 Tsp. grated lemon zest

  • 1/8 Tsp. ground cinnamon

  • 2 Teaspoons butter, cut into pieces

  • 2 ready-made pie crusts


  1. Bake 40 to 45 minutes or until juices bubble and crust is golden.

  2. Cool 10 minutes before serving, or serve room temperature.

  3. Preheat oven to 400°F.

  4. Combine blackberries, sugar, tapioca, lemon zest and cinnamon in a large bowl. Stir gently to combine.

  5. Arrange one pie crust in the bottom of a 9-inch pie pan. Fill with blackberry mixture and scatter butter on top. Cut a few small slits decoratively in center of remaining pie crust. Center dough over blackberries. Pinch overhanging edges together, roll under and crimp with thumb and forefinger to seal dough around edge of pan.

blackberry pie



  • For Crust:

  • 3 tablespoons of unsalted butter, melted

  • 1 1/2 of graham crackers, broken into pieces

  • 1/4 cup of granulated sugar

  • For Filling:

  • 1/4 cup of sour cream

  • 1/3 cup of sugar

  • 8 oz of cream cheese 

  • 1/2 teaspoon of vanilla extract

  • 1/2 teaspoon of grated lemon zest 

  • 1 large egg + 1 large egg white, lightly beaten

  • For Topping:

  • 3 cups of blackberries

  • 1 cup of sugar

  • 1 tablespoon of cornstarch

  • 1/4 and 2 tablespoons of water


Preheat oven to 300 degrees. Next take a 9-inch form pan and line it with foil. In a small bowl, mix together the ingredients for a crust to create a crumble texture. Then, transfer this texture into the bottom and sides of the form pan. Make sure to press it in evenly. Bake until it turns into a light golden shade. Let it cool. 

Mix the 1/3 cup of sugar, sour cream, and cream cheese until the texture is smooth. Then, add the lemon zest, vanilla, and eggs. Beat until the ingredients are blended. Then pour the batter over the crust and bake for 25 to 30 minutes. Let it cool to room temperature. 

In a skillet, add blackberries, sugar, and water. Cook over medium heat. The juice should have a thick texture. Do this for four minutes. In a small bowl, stir the cornstarch and 2 tablespoons of water until smooth. Then add this to the blackberries and cook for two minutes. Let it cool. 

Pour the blackberries over the cheesecake and refrigerate for at least two hours.

blackberry cheese cake
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