Mmm mm mm.. peaches and blackberries are such a good combination! For this peach and blackberry pound cake, I took my grandma’s peach cake recipe and made just a few tweaks. Please enter the best summer fruit cake!
Talk texture to me
This baby is MOIST. She’s the perfect pound cake texture. If you aren’t sure what that means and you’ve somehow never managed to treat your mouth to the deliciousness of a pound cake before, brace yourself. It’s not a typical fluffy and airy cake (although I’m not hating!!) that you’re used to. Pound cakes are somewhat dense (which sounds weird when you’re talking about baking, but you’ll see what I mean) and always delicious. It’s super moist and never dry. And best of yet, if done right, it’s got a nice crunchy type of crust.
I grew up eating a lot of different type of loaf cakes, but my grandma’s peach pound cake still lives so strong in my tastebuds. Later in the fall I’ll share her Jewish apple cake recipe, which is one of my favorites of all time, but you’ll have to wait for that 🙂
Anywho, I took her peach pound cake recipe, thought to myself “What could make this baby even better?”. Insert: BLACKBERRY GOODNESS!
I always claimed I wasn’t a big berry person, but I’ve come to realize I use them a lot more than I thought. Blackberries are finicky with me simply because their seeds are a bit larger than I’d like, but their flavor is unbeatable. If you too aren’t super crazy about blackberries in this recipe, swap out with raspberries or blueberries! I know it will be delicious either way!
The pairing of tangy vibrant blackberries with subtle and sweet peaches will truly bring such harmony to your tastebuds! Finish summer strong with this peach and blackberry pound cake!
Peach and Blackberry Pound Cake
- 1 stick butter softened
- 1½ cups sugar
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1½ cups flour spooned and leveled
- ⅛ tsp baking soda
- ¼ tsp salt
- ¼ cup sour cream
- ¾ cup chopped peaches
- ½ cup chopped blackberries
- ½ Tbsp flour to coat
- Preheat oven to 350° and line loaf pan with parchment paper (or spray with oil and dust with flour)
- Chop peaches and blackberries. Toss blackberries with ½ Tbsp flour until coated well
- In large mixing bowl, mix butter and sugar together until creamed
- Add eggs to creamed mixture, one at a time
- Mix in vanilla extract
- In a separate bowl, combine flour, baking soda, and salt
- Add dry ingredients to the wet, mixing until combined, then gently whisk in sour cream
- Gently fold peaches and blackberries into the mix
- Pour batter into the prepared pan and bake for 65-75 minutes, until a toothpick comes out clean
- Once removed from the oven, let it cool in the pan for another 15 minutes. After 15 minutes, remove from the pan and let it continue cooling on a rack