Blackberries and Cream Mini Pound Cakes

Easy Mini Blackberries and Cream Mini Pound Cakes Recipe Cakes

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 ⅔ 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.

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:

• I can't imagine a family get together, church or office potluck in the South without pound cake on the table. Be it, my Aunt Beulah's Lemon Lovers Pound Cake.
• Indulgent Chocolate Sour Cream Pound Cake.
• Scratch made  Million Dollar Pound Cake is perfectly suitable for a variety of toppings such as berries and whipped cream or a drizzle of chocolate and ice cream.
• For rainy day or cool weather baking projects try my recipe for Strawberry Pound Cake with Vanilla Cream Glaze and White Chocolate Blueberry Pound Cake. 
• You may also like this Layered Berry Pound Cake from The Baker Chick.

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Blackberries And Cream Mini Pound Cakes

Prep Time20 mins

Cook Time35 mins

Cooling Time1 hr

Total Time55 mins

Course: Cakes

Cuisine: American

Keyword: blackberries-and-cream-mini-pound-cakes

Servings: 12 servings

Calories: 407kcal

Author: Melissa Sperka

Ingredients

• Pound Cakes:
• 2 pints blackberries
• 2 cups all purpose flour plus 1 Tbsp
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¾ cup butter softened
• 4 oz cream cheese softened
• 1 tablespoon fresh lemon juice
• 2 teaspoon vanilla
• 2 teaspoon lemon zest
• 1 ¾ cup granulated sugar
• 3 large eggs
• Cream Cheese Frosting (Optional)
• 4 oz softened cream cheese
• 4 tablespoon unsalted butter softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla
• 1 ¾ 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 tablespoon all purpose flour. Set aside.
• In a medium size bowl sift together remaining flour, salt and baking powder. Set aside. 
• To make the 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 ⅔ full. Bounce pan to settle batter.
• 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.
• To prepare the frosting: In a mixing bowl, cream together 4 ounces cream cheese and 4 tablespoon 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

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