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BROWSE

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POUND CAKE

with Blackberries

Active Time : 30 minutes
Total Time : 1 3/4 hours
Serves : 10 servings
INGREDIENTS
  • 1 2/3 cups organic unbleached all-purpose flour
  • 3 1/2 tablespoons corn starch
  • 1 teaspoon Sea Salt
  • 2 cups organic powdered sugar
  • 1 cup organic unsalted butter softened
  • 1 teaspoon organic pure vanilla extract
  • 5 organic large brown eggs room temperature
  • 1 10 ounce package organic frozen blackberries thawed
  • 1 tablespoon chopped organic fresh mint
  • 1 teaspoon lemon zest
  • ice cream or whipped cream optional
DIRECTIONS

Sift together flour and corn starch; set aside. Sift powdered sugar; set aside.

Using a stand mixer with paddle attachment or an electric hand mixer, beat butter at medium speed until light and fluffy (about 2 minutes).

Slowly add sugar until well combined and light and fluffy. Add in vanilla and eggs, one at a time, until just combined. Slowly add flour, scraping bowl occasionally, until well combined.

Transfer to a greased 9x5-inch loaf pan. Bake in a preheated 325°F oven 60-70 minutes or until knife inserted in center comes out clean. Let cool 30 minutes in pan on cooling rack. Remove from pan and cool completely.

To serve, mix berries, mint and lemon zest together. Top slices of cake with berries and whipped cream or ice cream, if desired.