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Southern style Blackberries and Cream Mini Pound Cakes
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Blackberries And Cream Mini Pound Cakes

Course Cakes, Dessert
Cuisine American, Southern
Keyword blackberries-and-cream-mini-pound-cakes, mini-pound-cakes-recipes
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
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