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Blackberries and Cream Mini Pound Cakes

These cute as a button Blackberries and Cream Mini Pound Cakes will make a beautiful addition to your dessert table.They make a single serving dessert for holiday gatherings, tea time with friends or a special family gathering.

Blackberries And Cream Mini Pound Cakes

Easy Mini Blackberries and Cream Mini Pound Cakes Recipe Cakes

This recipe features a homemade pound cake batter that’s filled with plump whole blackberries and baked in individual sized portions. The cakes are topped with a lemon cream cheese frosting and topped with a single berry for the finish. How to make Blackberries and Cream Mini Pound Cakes: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 325°F. Spray 12 mini loaf pan or muffin pan cups with baking spray.
  • Blackberries – Clean and dry berries. Set aside 12 whole berries for garnishing. Toss the remaining blackberries with one Tbsp all purpose flour. Set aside.
  • Dry Ingredients – Sift together remaining flour, salt and baking powder. Set aside. 
  • Creamed Ingredients – Cream together, butter, cream cheese, lemon juice, vanilla and lemon zest. Beat on medium speed for 2 minutes. 
  • Sugar – Gradually add sugar. Cream together until smooth and pale yellow in color. Add eggs one at a time beating well after each addition.
  • Combine – Lower the speed of the mixer gradually adding dry ingredients.
  • Mix-in – Fold the blackberries gently into the cake batter by hand.
  • Transfer Batter to Pan – Divide the batter between the muffin cups filling 2/3 full.
  • Oven – Bake for 30-35 minutes or until a toothpick inserted into the center comes back clean.
  • Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
  • Cream Cheese Frosting – Cream together cream cheese and butter.
  • Add vanilla, lemon juice and lemon zest.
  • Powdered Sugar – Lower the speed of the mixer, gradually beating in the powdered sugar. After all is added increase to medium high and beat until fluffy and smooth.
  • Frost cakes as desired. Garnish with reserved whole blackberries.
how-to-make-blackberries-and-cream-cheese-pound-cake

How to Make the Best Blackberries and Cream Mini Pound Cakes

My inspiration for these individual pound cakes was a modification of  my cream cheese pound cake recipe to accommodate the addition of fresh blackberries. They’re baked in a square muffin tin to form the tiny cakes. Then they’re topped off with a sweet, lemony cream cheese topping. These mini cakes optimize fresh and different.

  • Ingredients you’ll need to make homemade Blackberries and Cream Mini Pound Cakes: All purpose flour, granulated sugar, baking powder, salt, softened butter, softened cream cheese, vanilla extract, large eggs, lemon juice and lemon zest.
  • To make the homemade Cream Cheese Frosting you’ll need: Softened cream cheese, softened butter, lemon juice and zest and powdered sugar.
  • Kitchen gadgets you’ll need: A stand mixer or a hand mixer, mixing bowls, measuring cups and spoons, a colander to rinse the berries, a 12 cup square muffin-cupcake pan or a standard round 12 cup muffin pan, an ice cream scoop or large spoon to divide the batter and a large silicone spatula.
  • The wells of a square cupcake pan used in this recipe will hold slightly more batter than a pan with round cups. It’s all good, you can make these little cakes round if you like, just consider that you may yield more cakes. Fill the cups 2/3 full with batter so they don’t bake over and check the center with a toothpick checking for doneness before removing them from the oven.
  • You could use the same amount of raspberries or blueberries.
  • You can bake cool and freeze these pound cakes for up to 3 months. When doing so, I recommend waiting to add the topping after thawing and before serving.
  • Store leftover Blackberries and Cream Mini Pound Cakes chilled in the refrigerator for up to 5 days.
Blackberries and Cream Mini Pound Cakes

More Southern Pound Cake Recipes to Make

There’s something so comforting about the smell of something sweet baking in the oven. Pound cakes remain a hot favorite in the South in all kinds of shapes and flavors. More pound cake recipes you may like to try:

berry cakes on a platter

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Blackberries And Cream Mini Pound Cakes

Prep Time20 minutes
Cook Time35 minutes
Cooling Time1 hour
Total Time1 hour 55 minutes
Course: Cakes, Dessert
Cuisine: American, Southern
Keyword: blackberries-and-cream-mini-pound-cakes, mini-pound-cakes-recipes
Servings: 12 servings
Calories: 407kcal
Author: Melissa Sperka

Ingredients

  • Pound Cakes:
  • 2 pints blackberries
  • 2 cups all purpose flour plus 1 Tbsp
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cup butter softened
  • 4 oz cream cheese softened
  • 1 Tbsp fresh lemon juice
  • 2 tsp vanilla
  • 2 tsp lemon zest
  • 1 3/4 cup granulated sugar
  • 3 large eggs
  • Cream Cheese Frosting (Optional)
  • 4 oz softened cream cheese
  • 4 Tbsp unsalted butter softened
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla
  • 1 3/4 cup powdered sugar

Instructions

  • Preheat the oven to 325°F. Spray 12 mini loaf pan or muffin pan cups with baking spray.
  • Clean and dry berries. Set aside 12 whole berries for garnishing. Toss the remaining blackberries with one Tbsp all purpose flour. Set aside.
  • In a medium size bowl use a whisk to sift together remaining flour, salt and baking powder. Set aside. 
  • Cakes: In the bowl of a stand mixer cream together, butter, cream cheese, lemon juice, vanilla and lemon zest. Beat on medium speed for 2 minutes. 
  • Gradually add sugar. Cream together until smooth and pale yellow in color. Add eggs one at a time beating well after each addition.
  • Lower the speed of the mixer gradually adding dry ingredients. Stop and scrape the sides of the bowl periodically. 
  • Fold the blackberries gently into the cake batter by hand. Divide the batter between the muffin cups filling 2/3 full.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes back clean.
  • Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
  • Frosting: In a medium mixing bowl use a mixer to cream together 4 ounces cream cheese and 4 Tbsp butter.
  • Add vanilla, lemon juice and lemon zest. Lower the speed of the mixer, gradually beating in the powdered sugar. After all is added increase to medium high and beat until fluffy and smooth.
  • Frost cakes as desired. Garnish with reserved whole blackberries. Store chilled.

Notes

Cakes may be topped with fresh cream or dusted with powdered sugar in lieu of cream cheese frosting.

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 72g | Protein: 8g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 303mg | Potassium: 238mg | Fiber: 5g | Sugar: 51g | Vitamin A: 718IU | Vitamin C: 18mg | Calcium: 109mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

4 Comments

  1. If this were to be made without berries, should the baking time or other ingredients change at all? Or would one simply omit the berries and follow the recipe as is.

  2. Hi Melody, I think you could, however, these little cakes work best with whole berries. Such as raspberries, blueberries etc. If using cubed strawberries, it may be fine as long as they’re tossed with the flour to absorb excess liquid, and perhaps be mindful they may need a longer baking time. If you try it, let me know!

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