Blackberries And Cream Mini Pound Cakes

For the pound cakes you’ll need:
2 pints blackberries
3/4 cup softened butter
4 oz softened cream cheese
1 3/4 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
1 Tbsp fresh lemon juice
2 tsp lemon zest
2 cups all purpose flour, plus 1 Tbsp
1/4 tsp salt
1/4 tsp baking powder
For the cream cheese topping:
4 oz softened cream cheese
4 Tbsp softened butter
1 Tbsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla
1 3/4 cup powdered sugar

Directions:
Preheat the oven to 325°F.  Spray 12-14 mini loaf/muffin cups with baking spray. I used a baking tin with square cups to make my cakes, but, you can also use  a standard  cupcake tin  lined with the liners of your choice.  Rinse and gently pat dry the blackberries then set them aside while you prepare the batter.   In the bowl of a stand mixer, cream together, 3/4 cups of softened butter and 4 ounces of softened cream cheese.  Beat with the mixer on medium speed for a couple of minutes, then add the granulated sugar.  Cream together,  for  2-3 minutes until the mixture becomes smooth and turns a pale yellow color.  Next, add three eggs one at a time beating well after each addition.

While the eggs are mixing, in a separate bowl sift together 2 cups of all purpose flour, 1/4 teaspoon  of salt and 1/4 teaspoon of baking powder.  After all of the eggs have been added,  beat 1 1/2 teaspoons of vanilla, 1 tablespoon of fresh lemon juice and 2 teaspoons of lemon zest into the creamed mixture.  Lower the speed of the mixer and begin to add the flour slowly mixing well after each addition.  You’ll need to stop and scrape the sides of the bowl periodically so that all of the ingredients will combine.

To prepare the topping:

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Blackberries And Cream Mini Pound Cakes

Servings 12 -14

Author Melissa Sperka

Ingredients

• For the pound cakes you'll need:
• 2 pints blackberries
• 3/4 cup softened butter
• 4 oz softened cream cheese
• 1 3/4 cup granulated sugar
• 3 large eggs
• 1 1/2 tsp vanilla
• 1 Tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 cups all purpose flour plus 1 Tbsp
• 1/4 tsp salt
• 1/4 tsp baking powder
• For the cream cheese topping:
• 4 oz softened cream cheese
• 4 Tbsp softened butter
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla
• 1 3/4 cup powdered sugar

Instructions

1. Preheat the oven to 325°F. Spray 12-14 mini loaf/muffin cups with baking spray.
2. I used a baking tin with square cups to make my cakes, but, you can also use a standard cupcake tin lined with the liners of your choice.
3. Rinse and gently pat dry the blackberries then set them aside while you prepare the batter.
4. In the bowl of a stand mixer, cream together, 3/4 cups of softened butter and 4 ounces of softened cream cheese. Beat on medium speed for a couple of minutes, then add the granulated sugar. Cream together until the mixture becomes smooth and turns a pale yellow color.
5. Add three eggs one at a time beating well after each addition. After all of the eggs have been added, beat 1 1/2 teaspoons of vanilla, 1 tablespoon of fresh lemon juice and 2 teaspoons of lemon zest into the creamed mixture.
6. In a separate bowl sift together 2 cups of all purpose flour, 1/4 teaspoon of salt and 1/4 teaspoon of baking powder.
7. Lower the speed of the mixer and begin to add the flour slowly mixing well after each addition. Stop and scrape the sides of the bowl periodically so that all of the ingredients will combine.
8. Separate 12 whole berries from the blackberries and set aside. Toss the remaining blackberries with one level tablespoon of all purpose flour. [This will keep the berries from sinking to the bottom of the cakes, and help contain the berry juice inside of the batter.]
9. Fold the blackberries gently into the cake batter by hand.
10. Use a 4 ounce ice cream scoop to evenly divide the batter into each of the mini cake cups. [If you use a standard cupcake tin, you'll be able to yield 14 cakes]. Bounce the pan on the counter a few times to remove any air bubbles and to settle the batter.
11. Bake for 30-32 minutes. Test the center with a toothpick to be certain the cakes are baked all the way through, before removing from the oven.
12. Cool in the pan for 15-20 minutes, then remove to a wire rack to cool completely.
13. To prepare the topping: In a mixing bowl, cream together 4 ounces of softened cream cheese and 4 Tbsp of butter.
14. Add 1/2 teaspoon of vanilla, 1 tablespoon of lemon juice and 1 teaspoon of lemon zest. Lower the speed of the mixer, and add 1 3/4 cup of powdered sugar slowly.
15. After all of the powdered sugar has been added, increase the speed of the mixer and whip for 3-4 minutes until fully combined and smooth.
16. After the cakes are completely cooled, top each cake with a dollop of cream cheese frosting and garnish with a blackberry.

Recipe Notes

Wash and dry the blackberries just before using to ensure the berries won't breakdown too quickly.