These cute as a button Blackberries And Cream Mini Pound Cakes are such beautiful addition to your dessert table. The homemade pound cake batter is filled with whole blackberries and baked in individual sized portions. Topped with a lemon cream cheese frosting they’re perfect for dessert, tea time with friends or a special holiday brunch.
Fresh Berries Provide Baking Inspiration
Cakes like these usually come to life in my kitchen the same time of year when fresh berries are abundant. After braving an unusually harrowing carpool line at my son’s school the other day, we stopped by the grocery store to pick up a few items on our way home. While walking through the produce section there was a huge center display of blackberries, with a large yellow sign attached that read SALE… those signs are meant to grab our attention but surprisingly, my oldest son noticed it, too. When he saw those large, plump, ripe, blackberries, he looked up at me and I knew what he was thinking. So, we stood and discussed our options for a couple of minutes, and finally settled on either muffins or some sort of cake. Cake won.
A Dessert Was In The Works
When we returned home and I’d have time to give it some thought, I decided to modify my cream cheese pound cake recipe to accommodate the addition of the blackberries, and I baked them 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.
Pound Cakes Remain A Beloved Southern Favorite
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, an indulgent Chocolate Sour Cream Pound Cake or a vanilla Million Dollar Pound Cake suitable for any kind of topping that you can imagine.
Other Berry Filled Cakes To Try
There’s something so comforting about the smell of something sweet baking in the oven. For rainy day or cool weather baking projects try:
- Strawberry Pound Cake with Vanilla Cream Glaze
- Layered Berry Pound Cake
- Berry Cake With Lemon Cream Mousse
- Berry Mascarpone Layer Cake
- White Chocolate Blueberry Pound Cake
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Helpful Kitchen Items:
Blackberries And Cream Mini Pound Cakes
Prep Time20 mins
Cook Time35 mins
Cooling Time1 hr
Total Time55 mins
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 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/muffin 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 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 2/3 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 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.
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Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Anonymous says
Melissa,
Could you sub with rasberries or strawberries? If so would there be any adjustments to this yummy recipe?
Thanks
Melody Moody
[email protected]
Melissa says
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!