Blackberry Swirl Pound Cake

Jonathan, The Candid Appetite

The best part about this pound cake is that you can fully customize it! If blackberries aren’t in season for you, try making the cake with raspberry jam and fresh raspberries instead. Or give it a try with strawberry jam and fresh sliced strawberries. Blueberry wouldn’t be so bad either!
1 hr 15 min Prep Time
1 hr 10 min Cook Time
  • Prep Time: 1 hr 15 min
  • Cook Time: 1 hr 10 min
  • Servings: 12-16 servings

Servings: 12-16 servings


  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 (8-ounce) block cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 2/3 cup blackberry jam
  • 1 pint fresh blackberries


Step 1

Preheat oven to 350°F. Butter and flour a 10-inch tube pan, set aside.

Step 2

In bowl of stand mixer, cream together butter, cream cheese and granulated sugar until light and fluffy, about 8 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract. Stir in flour a cup at a time and mix until just combined. Do not over mix.

Step 3

Pour half of batter into the prepared pan and spread it out into an even layer. Dollop blackberry jam on top of batter and then swirl lightly into batter with long toothpick or fork. Sprinkle blackberries on top and pour remaining batter on top and spread evenly.

Step 4

Bake until puffed, golden brown and wooden skewer comes out clean, about 1 hour and 10 minutes. Remove from oven and let cool completely before removing from pan. Cut and serve.

Step 5

Leftovers can be wrapped in plastic and stored at room temperature for up to 2 days.