Blackberry Lemon Pound Cake

When Janelle shows up at The Berry Basket with disturbing news, Marlee is about to reach for a slice of Theo's blackberry lemon pound cake. Rest assured that once Janelle completed her unpleasant visit, Marlee did indeed find a little comfort in eating a slice of this delicious cake. 

  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 large eggs
  • Grated zest and juice of 1 lemon
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 cup fresh or frozen (do not thaw) blackberries*
  • 1/4 cup lemon juice
  • 1-1/4 cup confectioners' sugar
  1. Preheat oven to 350 degrees (F).

  2. Combine butter and sugar in a large bowl and stir.

  3. Add eggs, lemon zest, and juice. Mix until well blended.

  4. Stir together flour, baking powder, and salt in a small bowl.

  5. Add half to the butter/sugar mixture and stir until blended.

  6. Add milk, then remaining dry ingredients. Stir until combined but don't over mix.

  7. Gently fold in blackberries.

  8. Pour batter into greased 8 x 4-inch loaf pan. Bake 50 - 60 minutes until golden and springy to the touch.

  9. Cool in pan on wire rack.

  1. Mix lemon juice and confectioners' sugar together and pour 3/4 over cake while warm. Allow to completely cool before removing to a serving platter.

  2. If desired, thicken the remaining glaze with 2 tablespoons (or more as needed) to make an icing and drizzle over the cake. 

  1. *Chop the blackberries into small pieces, especially if your berries are large